Sweet Potato Soufflé

Sweet Potato Soufflé is the ultimate casserole! Light, fluffy, sweet potatoes topped with a pecan streusel is the perfect side dish to your turkey or holiday ham!

If you like sweet potatoes make sure to try my Sweet Potato Pie!

Sweet Potato Soufflé with a spoon in a casserole dish

Sweet Potato Soufflé Is The Perfect Thanksgiving Side Dish!

Today I’m sharing a classic holiday side dish recipe. Sweet Potato Soufflé is one of those recipes that you usually have once or twice a year for special occasions! I’m not quite sure why this is a reserved for Thanksgiving or Christmas, because it’s so easy, and everyone loves it!

I will say, no one ever actually GETS excited about this version of sweet potato casserole…until they have a bite. It’s always one of those dishes that you forget how delicious it is! Once I start eating this I can’t stop!

Is Sweet Potato Soufflé The Same As Sweet Potato Casserole?

Yes, and no…Sweet Potato Soufflé is a version of sweet potato casserole for sure, and they’re very, very similar. But here are the slight differences:

  1. Typically a sweet potato casserole is made without eggs and soufflé is made with eggs. A soufflé is also more dessert-like than a casserole.
  2. Another traditional characteristic, is that sweet potato casserole is usually is topped with marshmallows. And oh yummmm… I do love that version. But my soufflé has a buttery, crunchy pecan streusel on top and I could eat it with a spoon! It could be just what you grew up eating, but that streusel topping is out of control good!

Ingredients:

  • butter
  • light brown sugar
  • mashed sweet potato
  • eggs
  • milk
  • vanilla extract
  • ground cinnamon
  • kosher salt
  • pecans
  • all purpose flour
Streusel topping on top of sweet potato casserole

Canned Sweet Potatoes Or Fresh Baked?

Either! You can easily use canned sweet potato puree OR you can baked sweet potatoes, let them cool and then mashed or blend them up until they’re very smooth. If you choose to bake them, you will need 2 – 3 medium sweet potatoes.

Can You Make Sweet Potato Soufflé Ahead?

Absolutely! This is a perfect make ahead dish. Remove it from the refrigerator about 15 minutes before baking to take the chill off, and then bake it according to the instructions in the recipe!

Also note that the longer this cools the more it will set up. Right out of the oven it will be looser, but still delish!

How To Store:

Just store this airtight in the refrigerator for up to 3 days. You could also freeze this for up to 30 days.

Crunch streusel topping on sweet potato soufflé

Looking For More Side Dish Recipes? Try These:

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Sweet Potato Soufflé

  • Author: Shelly
  • Prep Time Prep Time: 15 minutes
  • Cook Time Cook Time: 40 minutes
  • Total Time Total Time: 55 minutes
  • Yield Yield: serves 8 1x
  • Category Category: Side Dish
  • Method Method: Oven
  • Cuisine Cuisine: American

Description:

This sweet side dish is almost like eating dessert! The streusel topping is SO GOOD!


Ingredients:

Souffle:

  • 1/2 cup butter, room temperature
  • 3/4 cup light brown sugar
  • 3 cups mashed sweet potato
  • 2 large eggs
  • 1/3 cup milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt

Topping:

  • 1 cup chopped pecans
  • 3/4 cup light brown sugar
  • 1/2 cup all purpose flour
  • 1/4 cup butter, room temperature

Instructions

  1. Preheat oven to 350°F. Coat a 2- quart baking dish with nonstick spray. Set aside.
  2. Soufflé: In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar on medium speed for 1 minute, until combined. Add in the sweet potato, eggs, milk, vanilla, cinnamon, and salt and continue mixing for 1 – 2 minutes until smooth.
  3. Spread the mixture into the prepared pan.
  4. Topping: In a large bowl combine the pecans, sugar, flour, and butter until combined. Spread this evenly on top of the sweet potato mixture.
  5. Bake for 40 minutes, until browned on top. The filling will be slightly jiggly.
  6. Allow the soufflé to cool for 10 – 15 minutes before serving.

Notes:

This casserole can be prepped up to a day in advance stored airtight in the refrigerator. When ready to bake take it out of the refrigerator 15 minutes before baking to take the chill off.

Store leftovers airtight in the refrigerator for up to 3 days.

The longer this cools the more it will set up. Right out of the oven it will be looser, but still delish!

Keywords:: cookies and cups, sweet potato soufflé, sweet potato casserole, thanksgiving recipe, side dish

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Renee Bennett
November 23, 2020 8:58 am

I bought the canned sweet potatoes (yams) in the sugar syrup. Do I need to drain them before mashing them?

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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