Sweet Potato Souffle Recipe [VIDEO]

Catalina Castravet
By Catalina Castravet
5 from 18 reviews

Casseroles Christmas recipes Side Dishes Thanksgiving Recipes

Cook time Cook time: 1 hour

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, 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 Sweet Potato Souffle is 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 marshmallows or keep it simple and just top it with pecans or walnuts.

What is Sweet Potato Souffle?

Sweet Potato Souffle is a Souther dish 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 Sweet Potato Souffle a dessert?

That is the question that I get most. The short answer is that you choose what it is. Sweet Potato Casserole and Sweet Potato 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 Sweet Potato Souffle?

Sweet Potato Souffle 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 difference is not huge, however, in my opinion, these are the main factors that make them different:

  • Texture:

Sweet Potato 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 Sweet Potato Souffle that is usually missing in sweet potato casserole 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.

  • Toppings:

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.

Can I make Sweet Potato Souffle in advance?

Yes, you can. You can assemble it 24 hours in advance, wrap tightly in plastic wrap, and bake when ready. Also, you can bake it, let it fully cool, wrap tightly in plastic wrap, and refrigerate it. Cover with foil and warm it up in the oven before serving.

How to store Sweet Potato Soufflé?

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.


  • 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.


  • 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.

Save Recipe
5 from 18 reviews

Sweet Potato Souffle

Sweet Potato Souffle is a delicious, rich and creamy side dish. Topped with crunchy, oven roasted pecans and a sprinkle of cinnamon sugar.

Author: Catalina Castravet Serves: 8 servings
Prep time: 30 minutes Cook time: 1 hour Total time: 1 hr 30 mins


Cinnamon Sugar:


Cook Sweet Potatoes:

Cinnamon Sugar:

Prepare Souffle:


Nutrition information

Calories: 550 Carbohydrates: 56 Protein: 7 Fat: 34 Saturated Fat: 15 Cholesterol: 132 Sodium: 279 Potassium: 700 Fiber: 6 Sugar: 21 Vitamin A: 25020 Vitamin C: 4.4 Calcium: 104 Iron: 1.8
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Have you substituted cans of yams in syrup before? I need to use them up and looks like this might work but I might reduce the sugar with the syrup in the can. Thoughts?


Yes, it will work, but please reduce the sugar in the recipe as it will be too sweet.


Adrienne Kaminsky

I used the topping on my sweet potato pie this year and brought it to a whole new level! Thank you!


Glad you loved it! As a topping on a pie sounds super delicious as well!



My entire household, family loves this dish! Sweet Potatoes Soufflé!! You will get the 5 stars for making it! My time is Christmas when I would roll my sleeves up and make the best that I can Sweet Potatoes Scouffl’e! What a smile and a relaxed atmosphere it makes too! ( if you know what I mean)


Thank you!



I had to learn and learn fast how to make this dish! I am married a southern country man! So, I did learn, because when would get invited to his family members’ house that would be the dish!! My family loves it! So now let’s go to my house for holidays! Start learning, just get in your kitchen test taste, stir, mix, and follow directions receipes! I love surprising myself and watching my family smile around the kitchen table!


Hi Jean, this is the spirit! Please check out our other recipes to try, you can learn a lot more))) we have plenty to pick from, and please also watch the video tutorial as they help with the steps. Thanks for the review!


Jacquie Babin

The recipe calls for cream, is that whipping cream? I was raised that evaporated milk as cream, which one is your recipe? I made this a couple of years ago and it was amazing and I lost the recipe. But I am confused about the cream.


sorry, its heavy whipping cream.



I was wondering if you can use the canned yams for this recipe instead of the actual sweet potato? And if so do I follow the recipe the same as if I used regular seeet potatoes?


Yes, you can, just see if those are not too sweet, in that case you may have to reduce the sugar.



Could this be made in a Crockpot? Just trying to think through Thanksgiving day oven space!


Check my Slow Cooker Pumpkin Pie Pudding, its what you are looking for!



Can I use butternut squash in place of the sweet potatoes?


Yes, it will work nicely!



When it calls for cream, is that heavy whipping cream?


yes, heavy whipping cream, but NOT whipped. Still in liquid form.


Danielle S.

Hello! For making the self rising flour, you have an alternative to making it but you use a whole cup, where the recipe only calls for using half a cup. I am confused. What amount should I be using?


You have to use only half a cup, save the other half for other recipes.



Hi! What’s the best way to make this dairy free?


Use any vegan butter and milk that you like, it will work very well. I usually recommended coconut milk from a can as it is creamier.



If all I have is dark brown sugar, will that alter the recipe to much? What will it do?


That will work fine



I made this recipe last year and it was amazing ... everyone went back for seconds. I'm making it today per requests!! Thank you so much for this recipe ... it's now a tradition for our Thanksgiving meal! Happy Thanksgiving!!



November 28, 2020 This recipe was sensational. I added a few other ingredients that really made the souffle pop. I didn't prefer the nuts, but did add a little cinnamon and nutmeg to the batter. Right before baking I topped it with brown sugar. Delicious.


Victoria Kidder

If I double the recipe do I add to baking time


You may have to add 20 minutes or so.


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