Sweet Potato Souffle is a delicious, rich, and creamy side dish. Topped with crunchy, oven roasted pecans and a sprinkle of cinnamon sugar.
Thanksgiving side dishes are probably my favorite part of the holiday, with all the desserts as well. I always make this Sweet Potato Casserole recipe, cheesy Creamed Corn, creamy and fluffy Mashed Potatoes, and some simple Sweet Potatoes on the side.
I never skip dessert, and these Pumpkin Cheesecake Bars are on top of my list, with this amazing Pecan Pie Cheesecake. If you can’t decide which one to make, settle for this Pecan Pie Pumpkin Cheesecake, it combines the best of both worlds.
Best Sweet Potato Souffle recipe
Sweet Potato Soufflé is such a tasty and somewhat different side dish that you can make for the holidays. I love that it is something between a sweet potato casserole and a sweet potato pie. I absolutely adore the tender texture, especially when combined with a cinnamon sugar topping and crunchy pecans.
If you are looking to elevate your holiday game, but still stay within the traditional recipes borders, this is definitely a great choice. I mean, it sounds fancy, while it’s very easy to make. You can get creative with the toppings and add some mini marshmallows or keep it simple and just top it with pecans or walnuts.
The best part, you can make it ahead and simply bake it on Thanksgiving day. Give it a try, and you are guaranteed to get rave reviews on this amazing side dish.
- Sweet potatoes: The base of this casserole is mashed sweet potatoes. Feel free to use your favorite type, but I would recommend going with organic ones.
- Unsalted butter
- Large eggs
- Brown sugar
- Self-rising flour
- Vanilla extract: If not a fan, simply omit it.
- Pecans: For a crunchy topping.
- White sugar
How to make Sweet Potato Souffle?
- Preheat oven: First, preheat the oven to 350 degrees F. Then, grease a casserole dish with some melted butter or baking spray.
- Roast the pecans: Next, add one cup of pecans to a baking sheet and roast them. Keep an eye on them not to burn them.
- Cook and mash the potatoes: Cut them into smaller sizes, sprinkle with some salt, and boil them in a large pot for about 15 minutes. Once cooked, mash them using a food processor or hand mixer until smooth and fluffy.
- Make the creamy mixture: In a large bowl combine melted butter, brown sugar, egg, cream, vanilla, flour, and a pinch of salt. Wish well to combine. Then, add the butter sauce to the mashed potato mixture, and stir together.
- Bake: Transfer the sweet potato mixture to a greased casserole dish. Then, sprinkle with chopped pecans and cinnamon sugar on top. Cover with foil and bake it for 25 to 30 minutes, then uncovered for another 25 minutes, until golden brown.
What is Sweet Potato Souffle?
This is a Southern recipe made with sweet potatoes, sugar, cream, eggs, butter, and self-rising flour. It is very similar to Sweet Potato Casserole, with a slightly different and smoother texture.
Is it a dessert?
That is the question that I get most. The short answer is that you choose what it is. Sweet Potato Casserole and Souffle can be considered both, a dessert and a side dish.
It all comes down to your own preference and also what ingredients you used, how sweet you prepared the dish. But, they both can be enjoyed as a side dish, which is a great excuse, as they are on the sweeter side.
How long do you bake it for?
This dish is usually baked at 350 degrees F for about 1 hour or until puffed. Because every oven is different, I recommend checking on it after about the 50-minute mark.
What is the difference between sweet potato souffle and casserole?
The main difference is not huge, however, in my opinion, these are the main factors that make them different:
Souffle is supposed to be much puffed, tender and smoother, also hold its shape better. Usually, for the souffle, to get a very smooth texture, the ingredients are added to a blender and processed until smooth and well combined. A hand mixer can be used as well. While sweet potatoes for the casserole are just mashed.
- Key Ingredient:
A key ingredient in the Souffle that is usually missing in the casserole version is Self Rising Flour. The flour is added to add that airy, puffed texture to the souffle, and bring all the ingredients together, making it easier to scoop or even cut.
While Sweet Potato Casseroles are known for all the topping options, when it comes to souffles, they are kept simpler, because the selling point is really the texture. However, this doesn’t mean that you can’t improvise and add your favorite toppings.
How to make Homemade Self Rising Flour?
This recipe asks for a small amount of self-rising flour, and I know that many don’t keep it on hand. If you don’t want to buy an entire bag, here is how you can make your own very quickly at home.
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
In a small bowl, whisk all the ingredients until fully combined. Store or use in recipes.
What to serve with this side dish?
This is the perfect side dish to have on the Thanksgiving dinner menu. It pairs well with main dishes, such as:
Thanksgiving day can be overwhelming for most because you have to cook tons of dishes while greeting the guests. The good this is that this casserole is perfect to make ahead. You can assemble it 24 hours in advance, wrap it tightly in plastic wrap, and bake when ready. This way, you can save some time during the big day. Here are the steps:
- Prepare the dish according to the steps described in the recipe card.
- Transfer the mixture to a baking dish. Then, cover tightly and refrigerate for up to 24 hours.
- When ready to bake, simply pop the casserole into a preheated oven at 350 degrees and bake covered for 30 minutes, then uncovered for another 30 minutes.
How to store leftovers?
Refrigerate the souffle in shallow airtight containers or resealable plastic bags, if kept in the baking dish, cover tightly with plastic food wrap. Properly stored, it will last for 3 to 5 days in the refrigerator.
How to 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 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.
- Freeze for up to 3 months for best results.
- Thaw overnight before baking.
To freeze it cooked:
- First, cool 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.
More holiday dishes:
- You might find some spuds labeled as YAMS. But, make sure to buy the ones with orange flesh and pinkish-brown skin.
- Also, to save time, feel free to use canned sweet potatoes. However, I prefer to make this dish from fresh ones.
- Omit the pecan topping if not a fan. Alternatively, use streusel topping, cranberry sauce topping, or other crunchy nuts.
- To double the recipe, simply double the ingredient list, and follow the same steps.
- In addition, feel free to use a potato masher to mash the spuds.
Sweet Potato Souffle
- 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)
- 1/4 cup white sugar (or light brown sugar)
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter (melted)
- Preheat oven to 350 degrees F. Arrange an oven rack in the middle of the oven.
- Butter or spray with baking spray a 9x13 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.
- Combine the sugar and cinnamon in a small bowl. Stir and set aside.
- 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.
- Cover dish with foil, to avoid 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.