Sweet Potato Souffle

This smooth and creamy sweet potato souffle topped with crumbly pecan streusel topping is perfect for both dinner parties and the holidays!

Why this recipe works

Sweet potato souffle is a staple dish on Thanksgiving with its warm cinnamon and caramelized brown sugar flavors amongst soft mashed sweet potatoes. Top it off with pecan streusel for texture and even further flavor and you’ll find it hard to keep any leftovers for the following day.

Sweet potatoes are extra popular during the holiday season. Whether it’s sweet potato pie, mashed sweet potatoes, or sweet potato souffle, you can guarantee some variation of these delectable spuds on the table. It just wouldn’t be the holidays without them!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SWEET POTATOES – It is best to use fresh, medium-sized sweet potatoes for this recipe. Choose sweet potatoes that are firm with smooth skin.

EGGS – Room temperature eggs will incorporate more air during blending and provide more lift to the cooked souffle.

How to Make Sweet Potato Souffle

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350°F.
2. Cook sweet potatoes. You can peel them, cut them into pieces, and boil them until tender. Or prick holes all over with a fork and bake them at 450°F for about 45 minutes. Sweet potatoes should pierce easily with a fork when done. Allow to cool for about 30 minutes or until they can be handled. For roasted sweet potatoes, slice in half and scoop out the flesh with a spoon. Discard the skin.
3. In a large bowl or in the bowl of a food processor/blender, add all remaining ingredients for the souffle filling. Mash or puree until desired texture.
4. Spread sweet potato mixture in a 2-quart baking dish.
5. Prepare the streusel topping by whisking together the brown sugar, flour, cinnamon, salt, and pecans.
6. Cut pieces of butter into the mixture and work together with your fingers to make a sand-like crumble.
7. Sprinkle the crumble over the top of the sweet potatoes in the baking dish.
8. Bake for 40-45 minutes, until the topping is golden brown and toasted. The souffle will puff slightly although it’s more difficult to see under the crumb topping. The puff should be uniform across the top of the souffle (if it’s puffed just around the edges, bake 5-10 more minutes so the center cooks as well.) Cover the top with aluminum foil, if needed, to prevent over-browning of the crumb topping.

Frequently Asked Questions & Expert Tips

Serving Suggestions

While sweet potato souffle is most popular during Thanksgiving, Christmas, and Easter time, it also makes a fantastic side for dinner parties (or even everyday dinner). Pair it with the obvious holiday mains such as turkey and ham or try it alongside roasted duck or chicken, beef tenderloin, or sirloin pork roast.  

More Related Recipes

• Carrot Souffle
• Candied Yams
• Scalloped Potatoes
• Asparagus Casserole
• Spinach Souffle

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Sweet Potato Souffle

The smoothness of mashed sweet potato with warm cinnamon against a pecan streusel crumble creates an explosion of flavor in this souffle.

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Side Dish

Cuisine: American

Servings: 10 servings

1 hour hr 5 minutes mins

Calories: 518

Author: Amanda Davis

Ingredients

• ▢ 3 ½ pounds sweet potatoes
• ▢ ½ teaspoon salt
• ▢ ½ cup light brown sugar packed
• ▢ ¼ cup maple syrup
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ cup heavy cream
• ▢ 6 Tablespoons unsalted butter
• ▢ 2 eggs at room temperature
• ▢ 1 teaspoon vanilla extract

Pecan Streusel Topping

• ▢ 1 cup light brown sugar packed
• ▢ ½ cup all purpose flour
• ▢ ⅛ teaspoon salt
• ▢ ½ teaspoon ground cinnamon
• ▢ 4 Tablespoons unsalted butter
• ▢ ¾ cup chopped pecans

Things You’ll Need

• ▢
  Food processor or blender
• ▢
  2 quart baking dish

Before You Begin

• Although it’s possible to use canned sweet potatoes over fresh for this recipe, I highly recommend sticking to fresh. Baking or boiling fresh sweet potatoes lends so much more flavor compared to the canned variety. If you do substitute with canned, simply mash and strain them of as much liquid as possible.
• It is best to use fresh, medium-sized sweet potatoes for this recipe. Choose sweet potatoes that are firm with smooth skin.
• You can substitute the heavy cream for half and half or whole milk.
• Room temperature eggs will incorporate more air during blending and provide more lift to the cooked souffle.
• The texture is a personal preference. If you blend the mixture, as we did here, you will get a little more lift to the souffle (though not a lot like a traditional souffle) and the base will be very smooth. Mash with a potato masher/mix by hand for a little more texture in the sweet potatoes. Some people also use a hand mixer.

Instructions

• Preheat oven to 350°F.
• Cook sweet potatoes. You can peel, cut into pieces, and boil them until tender. Or prick holes all over with a fork and bake them at 450°F for about 45 minutes. Sweet potatoes should pierce easily with a fork when done. Allow to cool for about 30 minutes or until they can be handled. For roasted sweet potatoes, slice in half and scoop out the flesh with a spoon. Discard the skin.

  TIP – We like to cool down the cooked sweet potatoes before adding with the other ingredients – both to make it easier to handle them while scooping out the flesh, but also to ensure that the hot potatoes don’t start cooking the eggs into scrambled eggs before baking the souffle.
• In a large bowl or in the bowl of a food processor/blender, add all remaining ingredients for the souffle filling. Mash or puree until desired texture.
• Spread sweet potato mixture in a 2 quart baking dish.
• Prepare the streusel topping by whisking together the brown sugar, flour, cinnamon, salt, and pecans.
• Cut pieces of butter into the mixture and work together with your fingers to make a sand-like crumble.
• Sprinkle the crumble over the top of the sweet potatoes in the baking dish.
• Bake for 40-45 minutes, until the topping is golden brown and toasted. The souffle will puff slightly although it’s more difficult to see under the crumb topping. The puff should be uniform across the top of the souffle (if it’s puffed just around the edges, bake 5-10 more minutes so the center cooks as well.) Cover the top with aluminum foil, if needed, to prevent over-browning of the crumb topping.

Expert Tips & FAQs

• Store leftovers in an air-tight container or tightly wrapped with plastic wrap in the refrigerator for up to 3 days. Do not freeze this souffle.
• You can prepare the souffle a day in advance and store it, covered, in the refrigerator until you are ready to serve. You can also prepare the streusel topping and store it separately in an air-tight container. When ready to bake, allow the dish to sit at room temperature until the chill is taken off (especially if using a glass dish) then bake according to recipe instructions.

Nutrition

Serving: 1serving | Calories: 518cal | Carbohydrates: 76g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 260mg | Potassium: 666mg | Fiber: 6g | Sugar: 44g | Vitamin A: 23100IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 2mg

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