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sweet potato souffle

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.
Course Side Dish
Cuisine American
Keyword Sweet Potato Souffle
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 550kcal
Author Catalina Castravet


  • 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


  • Preheat the 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.

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.


  • 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.



Calories: 550kcal | Carbohydrates: 56g | Protein: 7g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 132mg | Sodium: 279mg | Potassium: 700mg | Fiber: 6g | Sugar: 21g | Vitamin A: 25020IU | Vitamin C: 4.4mg | Calcium: 104mg | Iron: 1.8mg