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For a classic recipe that showcases fall flavors packed into a buttery and soft sweet casserole, look no further than this delicious Sweet Potato Soufflé.
If you haven’t yet, you must add sweet potato soufflé to your Thanksgiving menu. Dig your spoon into mashed sweet potatoes, cinnamon, and sugar, topped with buttery chopped pecans and brown sugar!
This buttery sweet potato dish is a favorite every year at our Thanksgiving table. In fact, many people look forward to this traditional recipe for their family meal — including my brother-in-law — so give it a try this year!
If you’re the one bringing the sweet potato Soufflé to the thanksgiving feast, you are sure to get many compliments and thank-yous!
Enjoying this southern sweet potato pudding recipe? Try more incredible sweet potato recipes, like my sensational Sweet Potato Hash Browns, this soul-warming Black Bean Sweet Potato Chili, or sweet and savory Sweet Potato Skins.
And for dessert, don’t miss out on my Southern Sweet Potato Pie recipe!
Key ingredients & substitutions for Southern Sweet Potato Soufflé
- Sweet potatoes — You’ll need a few sweet potatoes, cooked and mashed. If necessary, canned sweet potato puree may work.
- Unsalted butter — Add some rich buttery taste to this Soufflé by dividing the total butter measurement into two — half for the mashed sweet potatoes and half for the crumbly topping. Because you’ll be adding salt to this recipe, unsalted butter is best.
- Sugars — Regular granulated sugar adds just the right sweetness to the Soufflé mixture. You can omit the additional sugar if you prefer a less sugary sweet potato Soufflé. Then, sprinkle in some light brown sugar to create a crumbly buttery topping. If desired, you can use dark brown sugar for more molasses flavor.
- Cinnamon — Cinnamon is an optional ingredient. But I love how it brings more fall flavors to the soufflé.
- Vanilla — A drop or two of vanilla extract lends a rich, creamy taste. If you’d like, you can use bourbon vanilla for a smokier and richer flavor.
- Eggs — Eggs are essential for this recipe. They keep the soufflé fluffy and airy.
- Pecans — Chopped pecans are the final ingredient for this sweet potato casserole’s sweet and crumbly topping. You may substitute with hazelnuts or walnuts.
How to make Sweet Potato Casserole
You may be surprised at how easy this sweet potato soufflé recipe is. Just boil the sweet potatoes, mash the ingredients, create the buttery topping, and bake!
STEP 1 | Preheat and prep
To get started, first preheat the oven and set out a 9 x 13-inch baking dish. Lightly coat the dish with cooking spray or a tablespoon of melted butter.
You’ll also want to prep your sweet potatoes by peeling and cutting them into cubes.
STEP 2 | Boil the sweet potatoes
Next, place your sweet potato cubes in a large pot and cover them with water.
Bring the potatoes to a boil over medium-high heat and continue cooking until they are tender and easily pierced with a fork. This may take about 10-12 minutes. When they’re done cooking, drain the potatoes.
Additionally, you may choose to bake the sweet potatoes in the oven, in your slow cooker, or in an instant pot. The choice is yours!
STEP 3 | Cream the potatoes
Then, use a hand-held mixer or potato masher to cream the potatoes. You want a smooth texture. However, a few lumps are okay.
Let the mashed sweet potatoes cool before moving on with the recipe.
STEP 4 | Create the sweet potato mixture
Time to add some gorgeous fall flavor! Measure and stir in four tablespoons of melted butter, sugar, salt, cinnamon, vanilla, and eggs to the cool mashed sweet potatoes.
Then, scoop the creamy mixture into your baking dish and spread it evenly into the prepared baking dish with a rubber spatula.
tips
- It’s crucial to allow the sweet potatoes to cool before adding them to the recipe. Otherwise, the eggs will scramble when mixed with the hot potatoes.
- To allow the sweet potatoes plenty of time to cool, boil or bake them ahead of time and store them in the refrigerator until you’re ready to put the casserole together.
STEP 5 | Make the topping
Now for the buttery brown sugar topping! Mix the flour, brown sugar, and chopped pecans in a medium bowl.
Then, add four tablespoons of melted butter. Stir with a fork until you have a nice crumbly mixture for the top of this sweet potato soufflé.
STEP 6 | Bake and serve!
Add the topping mixture to the dish and bake for 35 to 40 minutes. You’ll know your sweet potato Soufflé is finished when the top is lightly golden, hot, and bubbly on the edges.
Allow the dish to cool some, then serve!
Frequently asked questions
No problem—just add this extra step to ensure the eggs won’t curdle. Here’s how to continue this recipe without waiting for the potatoes to cool completely.
You’ll need to temper the eggs. To do this, crack the eggs into a medium bowl and use a whisk to break up the yolks. Then, whisk the eggs constantly as you add some hot sweet potato mixture. Now, it is safe to add to the bowl with the rest of the sweet potatoes without the eggs curdling.
Sure! Omitting the pecans won’t ruin this recipe. If you prefer no nuts, you can leave them out. Or, you can swap them for another nut, like almonds, walnuts, or hazelnuts.
This is a tricky question. Some people use the term interchangeably, especially because sweet potato soufflé isn’t a true soufflé.
An authentic soufflé uses egg whites added to a vegetable or starch of some kind, like this Chocolate Soufflé Recipe for Two. This causes the dish to rise and become fluffy and light. If your soufflé overflows slightly past the lip of the baking dish, you’ve accomplished the ultimate goal of the perfect soufflé.
This sweet potato dish uses the entire egg rather than just the whites. Technically, the difference between a sweet potato soufflé and a casserole is the overall texture. The casserole version is less silky and light.
Absolutely! If you have Thanksgiving guests allergic to gluten, omit the flour altogether or use a gluten-free alternative and use a gf vanilla extract. Furthermore, you’ll want to double-check all your ingredients to ensure they are not cross-contaminated with gluten.
Serving suggestions
So, what other classic Thanksgiving dishes go well with this sweet potato Soufflé?
- For a cheesier side, serve this dish with my easy Cauliflower Gratin.
- For something green, try these tasty Bacon Wrapped Asparagus.
- And why not try something unique for the turkey this year? My Cider Roasted Turkey with Sausage Apple Stuffing couldn’t be more fitting.
- You can’t forget dessert! Check out my festive Pumpkin Cheesecake Pie recipe!
Behind the recipe: Sweet Potato Soufflé Recipe
A soufflé is a baked egg-based dish that originated in early eighteenth-century France. Typically, a soufflé is made with beaten egg whites to make either a savory or sweet dish, depending on the choice of ingredients.
There are many soufflés, like chocolate, peach, passionfruit, and berry soufflé. For the savory side of this classic technique, make a soufflé with herbs and cheese, cauliflower, cheese and spinach, and so much more.
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Sweet Potato Soufflé
Ingredients
- 5 large sweet potatoes cooked & mashed
- 8 tablespoons unsalted butter divided
- 1/2 cup sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon optional
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1 cup light brown sugar
- 1/2 cup all-purpose flour
- 1 cup pecans chopped
Instructions
- Preheat the oven to 350 degrees. Lightly coat a 9 x 13 inch baking dish with cooking spray or a tablespoon of melted butter.
- Place peeled and cubed sweet potatoes in a large pot and cover with water. Bring to a boil over medium high heat and continue cooking until the potatoes are tender and easily pierced with a fork, about 10-12 minutes. Drain the potatoes.
- Using a hand-held mixer or a potato masher, cream the potatoes until smooth (a few lumps are fine). Let cool.
- Add 4 tablespoons melted butter, sugar, salt, cinnamon, vanilla, and the eggs to the cool mashed sweet potatoes, then spread into the prepared baking dish.
- In a medium bowl, combine the flour, brown sugar, and pecans. Then, add 4 tablespoons melted butter, stirring with a fork, until well a crumbly mixture forms. Evenly sprinkle the crumb mixture on top of the sweet potatoes.
- Bake for 35 – 40 minutes until the top is lightly golden and the mixture is hot and bubbly on the edges.
Notes
- It’s crucial to allow the sweet potatoes to cool before adding them to the recipe. Otherwise, the eggs will scramble when mixed with the hot potatoes.
- To allow the sweet potatoes plenty of time to cool, boil or bake them ahead of time and store them in the refrigerator until you’re ready to put the casserole together.
- Don’t want to wait until the sweet potatoes cool? You’ll need to temper the eggs. Here’s how: Crack the eggs into a medium bowl and use a whisk to break up the yolks. Then, whisk the eggs constantly as you add some of the hot sweet potato mixture. Now it is safe to add to the bowl with the rest of sweet potatoes without the eggs curdling.
Nutrition
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
Love wins.
And this sounds like a great addition to a Thanksgiving Menu.
Have you ever tried this seeet potato soufflé as a large soufflé – instead of in the small ramekins?
If so – timing or any other hints?!!
I have not tried this recipe as a full size soufflé. I’d be worried that it might be too heavy and might not rise as easily. If you do try, I’d suggest adding 15-20 minutes to the baking time and reducing the heat to 375 degrees.
The recipe looks delicious, but before I make it, I have 2 questions:
1. Am I correct in assuming that you sprinkle the sugared pecans on top of the casserole before you bake it? The recipe doesn’t say.
2. You mentioned several ways to prepare the potatoes. Can they also simply be made in the microwave? It would save time and cleanup.
Thank you!
Hi, Andee. You’re right, I left out a step in the recipe – thanks for catching that! After you make the pecan brown sugar crumb mixture, sprinkle right on top of the sweet potatoes, then bake uncovered. And, you can absolutely microwave the sweet potatoes to save time.
Thanks so much Sheila! 🙂 Happy Holidays to you and your family and thank you for the recipe.