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Home » Recipes » Side Dishes

Sweet Potato Soufflé

Published: Nov 12, 2022 by Scott · This post may contain affiliate links.

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This sweet potato soufflé features baked sweet potatoes whipped with butter, sugar, eggs, vanilla, and cream for a rich, silky smooth base, then they're topped with a sweet and crunchy pecan streusel. It's a delicious side dish and a holiday classic!

A large scoop of sweet potato souffle on a serving spoon held in front of the casserole dish.
Jump to:
  • Why this Recipe Works
  • Sweet Potato Souffle vs. Sweet Potato Casserole
  • Ingredient Notes
  • Step-by-Step Instructions
  • Can I Make Sweet Potatoe Soufflé Ahead?
  • Recipe Tips and FAQs
  • Marshmallow Topping Variation
  • More Thanksgiving Side Dishes
  • 📖 Recipe
  • You May Also Like

Why this Recipe Works

Most Thanksgiving and Christmas side dishes and main courses tend to be savory and heavy. But this southern sweet potato soufflé is a sweet side dish, with a smooth whipped sweet potato puree as the base and a sweet and crunchy pecan streusel topping. It pairs nicely with all of the savory dishes in a traditional holiday meal and also has a great contrast of textures.

It's also perfect for making ahead, so it makes things a little easier on the big day!

Sweet Potato Souffle vs. Sweet Potato Casserole

A classic French soufflé uses whipped egg whites that are folded into the soufflé mixture to produce a light and airy texture. This isn't a true souffle since we use whole eggs, but incorporating the eggs makes a lighter and fluffier texture for the base.

In a traditional sweet potato casserole, there are no eggs mixed in with the sweet potatoes. So the texture of the sweet potatoes is thicker and heavier in a casserole.

Ingredient Notes

  • Sweet Potatoes - For this recipe, I recommend baking the sweet potatoes to enhance their natural sweetness. You can also peel, cut, and boil them if you prefer.
  • Heavy Cream adds richness to the puree and produces a creamier texture. You can substitute half and half if needed, but I do not recommend using low-fat milk.
  • Butter - The butter for the sweet potato filling and the streusel topping needs to be very soft. Sit it out at least an hour ahead of preparing the dish to let it come to room temperature.
The ingredients for sweet potato souffle  shown in bowls arranged on a countertop with labels added for clarity.

Step-by-Step Instructions

Image of a clock for time saving tip

Note: The sweet potatoes need to be baked and cooled before proceeding with this recipe, so plan accordingly!

  1. Bake the sweet potatoes in a 425°F oven for 1 hour until very soft. Let them cool to room temperature. Then remove the skin from the cooled sweet potatoes. Add to a mixing bowl and mash them with a fork or potato masher.
  2. Preheat oven to 350°F. Add the cream butter, white and brown sugars, vanilla, salt, and eggs to the bowl and mix with a hand mixer or stand mixer until very smooth, around 2 minutes.
Mashed sweet potatoes in a large mixing bowl with eggs, butter, sugar, cream, and vanilla.
The sweet potato puree shown being whipped with a hand mixer in a mixing bowl.
  1. In a separate bowl, add the topping ingredients and stir together. Use a fork to cut the butter in until well combined and small crumbs have formed. You can use your hands for this if you prefer.
Chopped pecans, brown sugar, flour, and butter shown in a mixing bowl before combining.
The streusel topping for the casserole shown in a mixing bowl after being stirred together.
  1. Scrape the sweet potato puree into a 2½ quart casserole dish and spread evenly. Then sprinkle pecan topping over the potatoes in an even layer. Bake for 35-40 minutes until the soufflé is set and the top is browned. Let cool for 10 minutes before serving.
Sweet potato puree in a large casserole dish before adding the topping.
The casserole is shown after being topped with the streusel topping before being baked.

Can I Make Sweet Potatoe Soufflé Ahead?

Sweet potato soufflé is a great choice for a Thanksgiving side dish because it can be prepared ahead the day before and then baked just before serving.

To make ahead, prepare the sweet potato puree in a mixing bowl as directed, then cover and refrigerate. Prepare the topping in a separate bowl, then cover and refrigerate it as well. These can be made up to 24 hours in advance.

Remove the sweet potatoes from the fridge around 30 minutes before baking to allow them to come up to room temperature.

Add the puree to your casserole dish, then top with the streusel topping and bake as directed.

Baked sweet potato soufflé shown in a large rectangular baking dish set on a wooden table.

Recipe Tips and FAQs

How to store leftovers

To store leftover sweet potato soufflé, cover the cooled casserole tightly with plastic wrap and refrigerate for up to 5 days.

Alternatively, transfer the leftovers to an airtight container and refrigerate for up to 5 days.

How to reheat

Reheat leftovers in a baking dish covered with foil in a 350°F oven until warmed through. Smaller portions can be reheated in the microwave.

What's the difference between Sweet Potatoes and Yams?

Yams and sweet potatoes are often confused with one another (or mislabeled). Sweet potatoes are larger with smooth reddish skin and softer flesh. Yams are typically smaller and have dark brown, rough skin similar to tree bark. The flesh is lighter colored and starchier.

Can I use canned sweet potatoes?

You can substitute canned sweet potatoes, but they are often packed in syrup. So you will need to reduce or omit the sugar in the sweet potato puree if using canned sweet potatoes.

Marshmallow Topping Variation

This traditional southern sweet potato souffle recipe features a pecan streusel topping, but some people prefer to use a marshmallow topping or a combination of the two.

To make sweet potato soufflé with marshmallow topping, replace the streusel topping with mini marshmallows and bake the casserole for around 25-30 minutes until the topping is lightly browned.

This works if you need to make sweet potato casserole without nuts for dietary reasons, but you can also simply omit the pecans in the streusel if you want to make this recipe nut-free.

A serving of sweet potato casserole shown on a plate set on a table next to the baking dish.

More Thanksgiving Side Dishes

  • Green Bean Casserole (without Soup)
  • Cornbread Dressing
  • Sauteéd Butternut Squash
  • Garlic Butter Green Beans
  • Instant Pot Garlic Mashed Potatoes

If you try this recipe, don't forget to leave a RATING or COMMENT below. I would love to hear from you!!! And FOLLOW me on Pinterest, Facebook, and Instagram for all the latest recipes!

📖 Recipe

A large scoop of sweet potato souffle on a serving spoon held in front of the casserole dish.

Sweet Potato Soufflé Recipe

This sweet potato soufflé features a whipped sweet potato purée with a light, fluffy texture, topped with a crunchy pecan streusel topping. It's a delicious side dish and a Thanksgiving classic!
Author: Scott
5 from 2 votes
Print Pin Rate
Prep Time: 15 mins
Cook Time: 1 hr 35 mins
Total Time: 1 hr 50 mins
Servings: 10
Calories: 443kcal

Equipment

  • Measuring Spoons
  • Liquid Measuring Cup
  • Stainless Steel Mixing Bowls
  • 2.5 quart baking dish
  • hand mixer
  • sheet pan

Ingredients

Soufflé

  • 4 Tablespoons butter, ½ stick, softened to room temperature
  • 4-5 large sweet potatoes, around 6 cups mashed
  • 2 large eggs
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 ½ teaspoons vanilla extract
  • ½ cup heavy cream, or half and half
  • ½ teaspoon salt

Topping

  • 1 cup finely chopped pecans
  • 1 cup brown sugar, packed
  • ½ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 4 Tablespoons butter, ½ stick, softened

Instructions

Bake the Sweet Potatoes

  • Bake the sweet potatoes in a 425°F oven for 1 hour until very soft. Then let them cool to room temperature. Remove the skin from the cooled sweet potatoes, then add to a mixing bowl and mash them with a fork or potato masher.

Prepare the Soufflé

  • Preheat oven to 350°F. Add the cream butter, sugars, vanilla, salt, and eggs to the bowl and mix with a hand mixer or stand mixer until very smooth, around 2 minutes.
  • In a separate bowl, add the topping ingredients and stir together. Use a fork to cut the butter in until well combined and small crumbs have formed. You can use your hands for this if you prefer.
  • Scrape the sweet potato purée into a 2½ quart casserole dish and spread evenly. Then sprinkle pecan topping over the potatoes in an even layer. Bake for 35-40 minutes until the soufflé is set and the top is browned. Let cool for 10 minutes before serving.

Nutrition

Calories: 443kcalCarbohydrates: 55gProtein: 4gFat: 25gCholesterol: 77mgSodium: 453mgFiber: 3gSugar: 41g

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

Course: Side Dish
Cuisine: American
Tried this recipe?Don't forget to leave a rating above and mention @disheswithdad or tag #disheswithdad on social media!

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Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

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