Sweet Potato Souffle

This Sweet Potato Soufflé deserves a spot on your Thanksgiving dinner table. The creamy pudding texture topped with a crunchy brown sugar pecan topping will have everyone fighting for the last scoop.

Thanksgiving side dishes and all the desserts are my favorite part of Thanksgiving dinner. To be honest, I could totally skip the turkey and ham. 

Just pass me a plate loaded with classic green bean casserole, stuffing muffins, sweet potatoes, easy corn casserole, and rolls.  

And even after eating all that, I'm totally hitting up the dessert table for a slice of cream cheese pecan pie and some pumpkin cobbler!

Growing up our family would always have a sweet potato casserole along with all the traditional Thanksgiving Day sides. My dad would add lots of butter and brown sugar and bake the sweet potatoes until they were caramelized and gooey.

Then we would add mini marshmallows and broil it until they were golden brown and toasty. Those sweet potatoes were always one of my favorites. Until recently that is...

I was talking with a friend about different Thanksgiving recipes, and she started telling me about a sweet potato soufflé recipe that she has been making for years. 

Since I love sweet potatoes I was intrigued as she started telling me how this sweet casserole was more like a sweet potato pudding. The more she described the side dish, the more I knew I had to try it right away.

After one bite I was totally in love, and now it's officially my new favorite way to eat sweet potatoes. The crispy nut topping with the sweet creamy pudding is to die for!

What is a sweet potato souffle?

It is a southern dish that is made with cooked sweet potatoes, sugar, cream, eggs, and butter. It is really a cross between a sweet potato casserole and sweet potato pie. 

A souffle puffs up as it bakes and is very tender when done. A streusel topping of brown sugar, flour, butter, and pecans adds a sweet crunch to the baked side dish.

Differences in Sweet Potato Casserole and Sweet Potato Souffle

They are very similar, but a soufflé has a creamier, smooth pudding-like texture, while a casserole is made with cubed or mashed sweet potatoes.

Another difference in the two are the toppings. Casseroles are know for quite a few topping options, while a soufflé usually has a simple nut topping.

How to make Sweet Potato Souffle

1. Peel, dice, and boil the sweet potatoes until tender. (full recipe at bottom)
2. Mash the potatoes with butter until creamy. Add sugar, salt, eggs, butter, heavy creamy, and vanilla and beat again until creamy. PRO TIP: Use a blender and pulse the mixture until creamy.
3. Pour the mixture into a buttered casserole dish and bake.
4. Stir together the topping ingredients and add to the top of the baked soufflé.
5. If the topping is at the very top of your baking dish, place the casserole dish on a cookie sheet, just in case the butter bubbles up and over. Return to the oven and bake longer.

Recipe Variations

• Add spices to the sweet potato mixture before baking. You could add a mixture of cinnamon, nutmeg, and ginger to give it a spicy flavor.
• Give it a tropical flair by using orange juice in place of some of the cream. Add orange zest to the topping for a big hit of citrus.
• Use different types of nuts for the topping. Toasting the nuts will also give it a richer, deeper flavor.
• Top the baked soufflé with mini marshmallows and broil for 1-2 minutes.
• Make it nut free by using crushed pretzels, or pumpkin and sunflower seeds.
• Cranberries, raisins, and shredded coconut add a delicious flavor to the topping too. 

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Can this Sweet Potato Souffle be made in advance?

Yes. Assemble the mixture in advance, wrap the dish tightly in plastic wrap, and place in the refrigerator up to 24 hours ahead of time.

To bake, remove the dish from the fridge at least 30 minutes ahead of time. Be sure to remove the plastic wrap before baking.

This can also be baked ahead of time. Once it is cool, wrap or cover the dish and refrigerate. To reheat it, remove from the refrigerator 30 minutes ahead of time. Cover in foil and heat in oven until warmed through.

More Tried and True Thanksgiving Recipes

• Homemade Hash Brown Casserole
• Cranberry Zucchini Slaw
• Creamy Stovetop Mac and Cheese
• Traditional Pumpkin Pie
• Turkey Pretzels
• Best Pumpkin Cheesecake
• Orange Fluff

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Recipe

Sweet Potato Souffle Recipe

Yield: 10 servings

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

This Sweet Potato Soufflé deserves a spot on your Thanksgiving dinner table. The creamy pudding texture topped with a crunchy brown sugar pecan topping will have everyone fighting for the last scoop.

Print

Ingredients

For the Souffle

• 3 cups peeled and diced sweet potatoes
• 3 Tablespoons unsalted butter
• 1 cup granulated sugar
• ½ teaspoon salt
• 2 large eggs
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract

For the Topping

• 1 cup chopped pecans
• ½ cup packed brown sugar
• 2 ½ Tablespoons all purpose flour
• 5 Tablespoons unsalted butter, melted

Instructions

1. Preheat oven to 350 degrees F. Butter an 8x8 baking dish and set aside.
2. Place the sweet potatoes in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until soft, about 10 minutes.
3. Drain water. Add butter to the potatoes and beat until smooth.
4. Add sugar, salt, eggs, heavy cream, and vanilla and beat until creamy. This can also be done in a blender.
5. Pour into greased dish and bake for 35 minutes.
6. While the souffle is baking, stir together the topping ingredients and set aside.
7. Remove the dish from the oven and spoon prepared topping evenly over the top. Place dish on a sheet pan and place back in the oven for another 20 minutes.
8. Let cool 5 minutes before serving.

Notes

Recipe Variations:

• Add spices to the sweet potato mixture before baking. You could add a mixture of cinnamon, nutmeg, and ginger to give it a spicy flavor.
• Give it a tropical flair by using orange juice in place of some of the cream. Add orange zest to the topping for a big hit of citrus.
• Use different types of nuts for the topping. Toasting the nuts will also give it a richer, deeper flavor.
• Top the baked souffle with mini marshmallows and broil for 1-2 minutes.
• Make it nut free by using crushed pretzels, or pumpkin and sunflower seeds.
• Cranberries, raisins, and shredded coconut add a delicious flavor to the topping too. 

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 426Total Fat: 27gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 89mgSodium: 152mgCarbohydrates: 45gFiber: 3gSugar: 34gProtein: 4g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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