This sweet potato souffle is a creamy blend of sweet potatoes and spices topped with a brown sugar and pecan streusel. An easy and elegant side dish that’s perfect for the holidays and always gets rave reviews!
When I’m entertaining I look for dishes that feed a crowd and look impressive. Some of my favorite side dish recipes include cranberry Jello salad, hashbrown casserole, slow cooker mac and cheese, corn casserole, hasselback potatoes and this decadent sweet potato recipe.
Sweet potato casserole is great and all, but have you ever tried a sweet potato souffle? It’s a similar concept, except that the sweet potatoes are pureed into a super creamy mixture that adds great texture. Best of all, this dish can be made in advance! This recipe pairs perfectly with a dry brined turkey or baked ham for the ultimate Thanksgiving dinner. Be sure to add a Thanksgiving salad to the menu too, and don’t forget pumpkin meringue pie for dessert!
Table of Contents
Sweet Potato Souffle Ingredients
This recipe calls for sweet potatoes, granulated sugar, salt, vanilla extract, large eggs, cinnamon, butter, brown sugar, flour and pecans.
How Do You Make Sweet Potato Souffle?
Place cooked sweet potatoes in a food processor along with sugar, eggs, butter, cinnamon and vanilla extract. Puree the mixture until smooth. Place the the mashed sweet potatoes into a baking dish, them make the streusel topping. For the streusel, combine melted butter, brown sugar, flour and pecans in a bowl until a crumble forms. Sprinkle the crumble topping over the potato puree, them bake until the souffle is golden brown. Serve immediately and enjoy!
Tips For The Perfect Souffle
- I find that a food processor produces the best results for this sweet potato casserole. If you don’t have a food processor, try using a blender, a food mill or an electric hand mixer to mash your potatoes.
- This souffle can be assembled up to one day before you plan to bake it. Cover your baking dish with foil and store in the fridge until you’re ready to eat. You will need to add a little more bake time to compensate for starting with a cold dish.
- No fresh sweet potatoes on hand? Canned sweet potatoes will work, just make sure they don’t contain any added sugar. If your canned sweet potatoes do contain sugar, you’ll need to reduce the amount of sugar in the filling.
Quick Tip
Leftovers will stay fresh in the fridge in an airtight container for up to 3 days.
Recipe FAQs
How do you cook sweet potatoes?
This recipe calls for cooked sweet potatoes, which can be roasted, boiled or steamed. I prefer to roast my potatoes. For this technique, prick whole potatoes with a fork, then place them on a baking sheet. Cook at 400 degrees for 1 hour or until potatoes are tender. Cut the potatoes in half, then scoop out the flesh with a spoon and place it in the food processor. You can also boil chunks of peeled sweet potatoes for 20 minutes or until tender. Drain, then use in the recipe.
What is the difference between a casserole and a souffle?
The main difference between a souffle and a casserole is that souffles tend to have a lighter texture and are leavened by egg whites. For this particular dish, the difference between a sweet potato casserole and a souffle is in the texture of the potatoes. A sweet potato souffle has a very smooth texture, whereas a casserole has a chunkier texture and the potatoes are often mashed by hand.
Flavor Variations
This souffle is delicious as-is, but you can change up the flavors to customize it to your tastes.
- Filling: Amp up the flavor by adding minced ginger, orange zest, maple syrup, nutmeg or pumpkin pie spice to the sweet potato layer.
- Nuts: Swap out the pecans for diced almonds or walnuts.
- Topping: Add an extra layer of sweetness with a handful of mini marshmallows.
While this sweet potato souffle is a classic holiday offering, you really can make it year round! It’s a classic that never goes out of style.
More Great Side Dish Recipes
Broccoli Mac and Cheese
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Candied Sweet Potatoes
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Roasted Green Beans
30 mins
Crock Pot Mashed Potatoes
4 hrs 20 mins
Sweet Potato Souffle Video
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5 from 17 votes
Sweet Potato Souffle
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AuthorSara Welch
This sweet potato souffle is a creamy blend of sweet potatoes and spices topped with a brown sugar and pecan streusel. An easy and elegant side dish that's perfect for the holidays and always gets rave reviews!
Time
Prep Time20 minutes minutes
Cook Time30 minutes minutes
Total Time50 minutes minutes
Course Side
Cuisine American
Serves 8
Ingredients
- 3 cups cooked sweet potatoes cut into 1 1/2 inch pieces
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 teaspoon cinnamon
- 12 tablespoons butter melted, divided use
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- cooking spray
Instructions
Preheat the oven to 350 degrees F. Coat a 9″ square pan or 2 quart casserole dish with cooking spray.
Place the sweet potatoes, granulated sugar, salt, vanilla extract, eggs, cinnamon and 6 tablespoons of butter in the bowl of a food processor.
Puree until smooth.
Spoon the sweet potato mixture into the prepared dish in an even layer.
In a medium bowl, mix together the remaining 6 tablespoons of butter, brown sugar, flour and pecans.
Sprinkle the brown sugar mixture over the sweet potatoes.
Bake for 30-40 minutes or until sweet potatoes are hot and topping is lightly browned. If your topping browns too quickly, you can cover your dish with foil to complete the bake time.
Let sit for 10 minutes, then serve.
Notes
- I find that a food processor produces the best results for this sweet potato casserole. If you don’t have a food processor, try using a blender, a food mill or an electric hand mixer.
- This souffle can be assembled up to one day before you plan to bake it. Cover your baking dish with foil and store in the fridge until you’re ready to eat. You will need to add a little more bake time to compensate for starting with a cold dish.
Nutrition
Calories: 500kcal | Carbohydrates: 61g | Protein: 4g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 346mg | Potassium: 286mg | Fiber: 2g | Sugar: 48g | Vitamin A: 7670IU | Vitamin C: 1.3mg | Calcium: 59mg | Iron: 1.3mg
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