Sweet Potato Souffle
A creamy, rich, and delicious side dish like my Sweet Potato Soufflé is all I want on the holiday table. I top it with oven-roasted pecans and a sprinkle of cinnamon sugar for the perfect finish. This light and fluffy dish pairs beautifully with any main course or can be enjoyed all on its own.
I absolutely love sweet potatoes, and if you have been following my blog for a while, you already know I make them often. They are so versatile that I cook with them all year long, but the holiday season is when they shine the most in my kitchen. Today I am making a sweet potato soufflé, and I am so excited to share it with you. If you are a sweet potato fan like me, you will also enjoy my loaded sweet potato casserole with a buttery cinnamon brown sugar filling or my crockpot sweet potato casserole that slowly soaks in a sweet buttery sauce all day.
Table of contents
Sweet potatoes are always easy to find at the grocery store, so you do not have to wait for a certain season to make this dish. If you want to dress up your holiday table but still keep things traditional, this sweet potato soufflé is a perfect choice. You can have fun with the toppings too, whether you go with mini marshmallows for a sweet touch or keep it classic with pecans or walnuts. The best part is that you can prep it ahead and just bake it on Thanksgiving day, which makes life so much easier. Trust me, everyone at the table will be asking for seconds.
Why you will love this recipe
- Fluffy and spoon ready: I like how the sweet potatoes bake into a soft airy soufflé that melts in your mouth.
- Simple pantry favorites: I make this with sweet potatoes, butter, cream, vanilla, and a little cinnamon sugar. These are things I usually already have at home, which makes it easy to prepare.
- Topping worth fighting over: The roasted pecans with cinnamon sugar add just the right crunch and sweetness. My family often sneaks a taste of the topping before I can even serve it.
- Holiday star and more: I always bake this for Thanksgiving and Christmas, but I also bring it out for Sunday dinners or family get-togethers. It is creamy, a little sweet, and the kind of side dish people want seconds of.
What you will need
- Sweet potatoes: I peel and cube fresh sweet potatoes so they cook evenly and mash smoothly.
- Unsalted melted butter: I melt the butter ahead of time so it mixes easily into the soufflé base.
- Large eggs: I lightly beat the eggs before adding them to help the soufflé bake up soft and airy.
- Light brown sugar: I use light brown sugar for sweetness and that gentle caramel flavor.
- Cream or whole milk: I like using cream for richness, but whole milk also works well.
- Self-rising flour: I add this to give the soufflé a little lift and structure.
- Vanilla extract: A splash of vanilla adds warmth and depth to the sweet potatoes.
- Kosher salt: Just a pinch of salt balances the sweetness.
- Roasted pecans: I chop roasted pecans for the topping so every bite has crunch.
- For the cinnamon sugar topping: I mix white sugar with ground cinnamon and finish it off with melted unsalted butter.
How to make
Prep: I preheat the oven to 350 degrees F and make sure the oven rack is in the middle. Then, I grease a 9×13-inch baking dish with cooking spray or butter and set it aside.
Roast the pecans: I spread one cup of pecans on a baking sheet and bake them for a few minutes, watching closely so they do not burn. Then, I let them cool before chopping.
Cook sweet potatoes: I add the sweet potatoes to a large pot, cover them with salted water, and bring it to a boil. I let them cook for about 15 minutes until they are fork tender.
Drain and mash: I drain the sweet potatoes and mash them in a medium bowl until smooth. Then, I set them aside to cool.
Make cinnamon sugar: I stir the sugar, cinnamon, and melted butter together in a small bowl and set it aside.
Prepare the soufflé: I add the melted butter, flour, vanilla, cream, eggs, and the rest of the ingredients to a large mixing bowl. Then, I whisk or use a hand mixer until everything is smooth, though a stand mixer works just as well.
Finish the soufflé: I spoon the mashed sweet potatoes into the greased baking dish and smooth out the top. Then, I sprinkle the chopped pecans and cinnamon sugar evenly over it and drizzle melted butter on top for a rich pecan topping.
Bake: I cover the dish tightly with foil and bake for 30 minutes. Then, I uncover it and bake for another 20 to 30 minutes until the soufflé is puffed and lightly golden on top.
Serve: I serve the soufflé right away while it is warm, or let it cool and refrigerate it to enjoy later.
Make-ahead instructions:
Thanksgiving day can feel overwhelming with so many dishes to cook while also welcoming guests. The nice thing about this sweet potato soufflé is that it can be made ahead. I often assemble it the day before, wrap it tightly in plastic wrap, and then bake it when I am ready to serve. It saves me time on the big day and makes everything run a little smoother. Here is how I do it:
- I prepare the dish just as the recipe card describes.
- I transfer the mixture to a baking dish, cover it tightly, and refrigerate it for up to 24 hours.
- When I am ready to bake, I place the casserole in a preheated oven at 350 degrees, bake it covered for 30 minutes, and then uncover it for another 30 minutes.
Expert tip
Roast pecans first
When I make this sweet potato soufflé, I always take a few minutes to roast the pecans before adding them on top because it makes such a difference. The nuts come out crunchier with a rich flavor that really stands out against the creamy sweet potatoes. I learned this after making the recipe a few times both ways, and now my family notices right away if I skip that step. It has become my little secret to making the topping extra delicious.
More tips to consider:
- I always go with fresh sweet potatoes instead of canned because the flavor is richer and the texture comes out smoother.
- I like to mash the potatoes until they are completely smooth. A hand mixer makes it easy and gives the soufflé that light, fluffy texture.
- The eggs help the soufflé puff and hold together. One year I forgot them, and it turned out flat and heavy, so now I double check before baking.
- I give the soufflé a few minutes to cool after coming out of the oven. This helps it set a little and makes it easier to serve clean slices.
Recipe variations:
- Marshmallow topping: I sometimes swap the pecans for a layer of mini marshmallows. They toast up golden and gooey, and the kids always fight over the corners.
- Nut free: When I need a nut free version, I leave out the pecans and sprinkle on pumpkin seeds or sunflower seeds instead. It still adds crunch without the nuts.
- Extra spiced: I like adding a pinch of nutmeg and cloves along with the cinnamon. It makes the whole kitchen smell like the holidays.
- Lighter version: I use whole milk instead of cream and cut the sugar back a little. The soufflé is still creamy and sweet but not quite as heavy.
- Sweet potato apple twist: I mix in chopped apples with the sweet potatoes. The apples soften while baking and add little bursts of sweetness in each spoonful.
Serving suggestions
At Thanksgiving, this sweet potato soufflé always has a special spot on our table right next to the roasted turkey and slow cooker smoked ham. One year I swapped the pecan topping for cranberry sauce, and it became such a hit that my family still talks about it. For Christmas dinner, I like to serve it with instant pot ham, and the sweetness of the potatoes against the salty ham makes everyone head back for seconds. Even at birthdays, when the menu is usually all about cake, this dish gets plenty of love because it is warm, rich, and it is like comfort on a plate.
I have also served it for smaller family dinners when I make my apple cinnamon pork chops, and the combination is always a crowd pleaser. The kids love when I top it with whipped cream and fresh fruit, almost like dessert before dessert. Any leftovers usually turn into something fun the next day, like being stirred into soup or tucked into a casserole, so nothing ever goes to waste.
How to store leftovers:
- Store: Let your sweet potato soufflé cool completely before putting it in the fridge in an airtight container or a large bowl covered in plastic wrap. Eat it within three days or freeze it instead.
- Freeze uncooked sweet potato souffle:
- First, assemble the souffle and make sure it’s not warm.
- Skip the pecan and cinnamon sugar topping, those can be added right before baking.
- Lay a sheet of plastic wrap directly on top of the souffle in the dish, then wrap tightly and in many layers over the top rim and around the baking dish or the container.
- Freeze for up to 3 months for best results.
- Thaw overnight before baking.
- To freeze it cooked:
- First, cool the souffle to room temperature.
- After that, lay a sheet of plastic wrap or aluminum foil directly on top of the souffle in the dish, then wrap tightly and in many layers over the top rim and around the baking dish or the container.
- Also, individual servings or leftovers can be added to freezer-safe ziplock bags.
- Freeze for up to 3 months for best results.
- Thaw overnight before heating up in the oven or the microwave.
- Reheat: To reheat, put leftovers in the microwave for one to three minutes, stirring every minute, until it is hot.
Frequently asked questions
I always reach for fresh sweet potatoes because they taste so much richer and mash up great. I tried canned sweet potatoes once when I was short on time, and the soufflé just didn’t bake up as fluffy as I wanted. Ever since, I stick with fresh, even if it means peeling and cubing a whole pile. The extra effort pays off when the dish comes out of the oven soft and golden.
The soufflé is ready when it puffs up a bit and turns lightly golden around the edges. I usually give the pan a gentle shake, and if the center looks set without being jiggly, I know it is perfect. My kids always hover around the oven when it smells sweet and nutty, and they love asking, “Is it ready yet?” That little golden top is my sure sign to pull it out.
Sometimes a runny soufflé just comes down to the measurements or even the sweet potatoes themselves since they can hold extra water. I make sure to mash them really well after cooking so they are smooth and not watery. If the mixture still feels too loose, I just stir in a tablespoon of cornstarch while it is warm, and it thickens up nicely without changing the flavor.
More holiday dishes:
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Sweet Potato Souffle
Ingredients
- 3-4 pounds sweet potatoes peeled and cubed
- 1 stick (1/2 cup) unsalted butter melted + 3 tablespoons
- 3 large eggs lightly beaten
- 1/2 cup light brown sugar
- 1 cup cream or whole milk
- 1/2 cup self-rising flour or better self rising cake flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chopped pecans roasted
Cinnamon Sugar:
- 1/4 cup white sugar or light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter melted
Instructions
- Preheat the oven to 350 degrees F. Arrange an oven rack in the middle of the oven.
- Butter or spray with baking spray a 9×13-inch casserole or baking dish. Set aside.
- Add 1 cup of pecans to a baking sheet and roast for a few minutes. Watch closely to not burn them. Remove from oven, cool, and roughly chop.
Cook Sweet Potatoes:
- In the meantime, add the cubed potatoes to a dutch oven or large saucepan. Cover with water and sprinkle some salt, bring to a boil. Boil for about 15 minutes, when pierced with a fork, the potatoes should be tender.
- Drain cooked sweet potatoes, mash until very smooth, and set aside to cool off a bit.
Cinnamon Sugar:
- Combine the sugar and cinnamon in a small bowl. Stir and set aside.
Prepare Souffle:
- In a medium bowl combine: melted butter, brown sugar, beaten eggs, cream, vanilla, salt, and flour. Whisk well to combine, a hand mixer can be used as well.
- Add the mixture to the mashed sweet potatoes and stir until well combined. A hand mixer can be used for this as well.
- Transfer the mixture to the prepared baking dish. Smooth the top.
- Sprinkle with chopped pecans and cinnamon sugar evenly. Drizzle the remaining 3 tablespoons of melted butter on top.
Bake:
- Cover the dish with foil, to avoid the pecan topping from burning. Bake for about 30 minutes, uncover and bake for another 20-30 minutes or until puffed and lightly browned on the edges and top.
- Serve immediately or cool and refrigerate for later.
Video
Notes
Roast pecans first
When I make this sweet potato soufflé, I always take a few minutes to roast the pecans before adding them on top because it makes such a difference. The nuts come out crunchier with a rich flavor that really stands out against the creamy sweet potatoes. I learned this after making the recipe a few times both ways, and now my family notices right away if I skip that step. It has become my little secret to making the topping extra delicious.More tips to consider:
- I always go with fresh sweet potatoes instead of canned because the flavor is richer and the texture comes out smoother.
- I like to mash the potatoes until they are completely smooth. A hand mixer makes it easy and gives the soufflé that light, fluffy texture.
- The eggs help the soufflé puff and hold together. One year I forgot them, and it turned out flat and heavy, so now I double check before baking.
- I give the soufflé a few minutes to cool after coming out of the oven. This helps it set a little and makes it easier to serve clean slices.