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Home » Holiday Recipes » Sweet Potato Souffle

Sweet Potato Souffle

Published: Oct 19, 2020 · Modified: Jan 25, 2021 by Allison · 95 Comments

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Creamy mashed sweet potatoes topped with a buttery brown sugar streusel. This holiday side dish will be met with rave reviews. 

Sweet potato souffle in a white baking dish

Good news: yes, this is as delicious as it looks. And no, it’s not too soon to start thinking about our holiday menus. I mean, if there was ever a year to eat ALL the comfort food, this is it. 

This Sweet Potato Souffle has some similarities to my popular Sweet Potato Casserole, but there are a few differences that sets this one apart. The potatoes are extra creamy and slightly fluffy and the topping is loaded brown sugar streusel (no marshmallows in this version).

Sweet potato souffle on a large spoon

Sweet potato souffle: recipe overview

Sweet potatoes: The base of this recipe is mashed sweet potatoes. The potatoes are sweetened and combined with eggs, milk, butter, and a touch of vanilla. Mixing the sweet potatoes with a hand mixer or food processor creates a light and fluffy texture that is incredible.

Boiled and mashed sweet potatoes

Brown sugar topping: This quick and easy topping is a combination of brown sugar, flour, pecans, cinnamon, and butter. It bakes up crunchy and sweet, adding texture to every bite of this souffle. 

Streusel topping in a white bowl

Bake: This souffle bakes for about 35 minutes. Once the potatoes are warm and the topping is golden brown, you can dig in. 

Make ahead instructions

  1. Prepare the sweet potatoes and place in the baking dish. Cover tightly and refrigerate for up to 24 hours.
  2. Prepare the topping (do not add it to the sweet potatoes). Cover tightly and refrigerate for up to 24 hours.
  3. Bake: Cover the sweet potatoes with foil (no topping yet) and heat in a 350°F oven for about 25 minutes, until warmed all the way through. Remove the foil and sprinkle the topping over the sweet potatoes. Bake for 20-30 more minutes (uncovered), until the topping is golden brown.

Frequently Asked Questions:

  • Can I omit the pecans in the streusel topping? Yes! You can omit the pecans or swap them for another nut (finely chopped walnuts or almonds would be delicious).
  • Can I use canned yams? I haven’t tried it, but I would assume so. Drain the canned yams really well and mash them (you will need 4 cups mashed). Proceed with the recipe at step 3 (under “sweet potatoes”). Note: canned yams are often packed in syrup, which will make them sweeter to start with. You can reduce the sugar in the sweet potatoes by half if you’d like. 
  • Can this recipe be doubled? Yes, you can double the recipe and bake it in a 9×13 baking dish.
  • Can I make this ahead? Absolutely! See my tips above or in the recipe card.

Sweet potato souffle on a white plate with a gold fork

More holiday recipes

Cherry Pecan Cheeseball – A fantastic appetizer, always a hit!
Cranberry Cake – This fluffy and flavorful cake can be breakfast or dessert.
Pumpkin Pie Bars – Even easier than pumpkin pie!
Apple Crisp – Juicy apples and a brown sugar topping, perfect with a scoop of ice cream.
Maple Pecan Pie – The best pecan pie ever (no corn syrup). 
Pumpkin Cheesecake Bars – Part pumpkin pie, part cheesecake, super delicious!
Cranberry Salad – Creamy, sweet, and tart fruit salad.

Sweet potato souffle on a large spoon

Sweet Potato Souffle

Creamy mashed sweet potatoes topped with a buttery brown sugar streusel.
4.97 from 66 votes
Print Pin SaveSaved!
Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 9
Calories: 405kcal
Author: Allison - Celebrating Sweets

Ingredients

Sweet potatoes:

  • 4 medium-sized sweet potatoes*, about 2.75 pounds
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs
  • ½ cup cream, half and half, or whole milk
  • 4 tablespoons unsalted butter, melted
  • 1½ teaspoons pure vanilla extract
  • ½ teaspoon salt

Topping:

  • 1 cup light brown sugar, packed
  • ½ cup all purpose flour
  • ½ teaspoon ground cinnamon
  • couple pinches salt
  • ½ cup finely chopped pecans, optional, but highly recommended
  • 4 tablespoons unsalted butter, softened

Instructions

Sweet potatoes:

  • Preheat oven to 350°F. Lightly grease an 8x8 baking dish and set aside.
  • Peel and chop the sweet potatoes (you should have around 10 cups). Place in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain well, return to the pot, and mash the potatoes. You should have around 4 cups of mashed sweet potatoes.
  • Whisk granulated sugar, brown sugar, eggs, cream/milk, melted butter, vanilla and salt. Add the egg mixture and the mashed sweet potatoes to a large mixing bowl or the bowl of a food processor. Mix with a hand mixer (or process with a food processor) until the mixture is smooth and combined. Pour the potatoes into the baking dish.

Topping:

  • Combine brown sugar, flour, cinnamon, salt, and pecans (I use a fork). Add softened butter and use your fingers to blend the butter into the flour mixture until well combined (it should resemble wet sand).
  • Sprinkle the topping over the sweet potatoes and bake in the middle of the oven for 30-40 minutes, until the topping is golden brown.

Notes

*Some grocery stores might have these potatoes labeled as YAMS. Make sure you purchase sweet potatoes/yams with orange flesh and pinkish brown skin. Scrape the skin a little to see the color of the flesh, if necessary.
MAKE AHEAD
  1. Prepare the sweet potatoes and place in the baking dish. Cover tightly and refrigerate for up to 24 hours.
  2. Prepare the topping (do not add it to the sweet potatoes). Cover it tightly and refrigerate for up to 24 hours.
  3. Bake: Cover the sweet potatoes with foil (no topping yet) and heat in a 350°F oven for about 25 minutes, until warmed all the way through. Remove the foil and sprinkle the topping over the sweet potatoes. Bake for 20-30 more minutes (uncovered), until the topping is golden brown.

Nutrition

Calories: 405kcal | Carbohydrates: 63g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 258mg | Potassium: 442mg | Fiber: 4g | Sugar: 40g | Vitamin A: 14635IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!
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Comments

  1. Vicky jesse

    November 17, 2022 at 3:21 pm

    5 stars
    Great soufflé

    Reply
  2. Annette

    November 23, 2022 at 11:47 pm

    Can you leave the sweet potatoes soufflé in the microwave until in the morning?

    Reply
    • Allison

      November 29, 2022 at 1:28 pm

      No. It should be refrigerated unless it will be consumed within an hour or so.

      Reply
  3. Paige

    January 08, 2023 at 9:25 pm

    5 stars
    Huge hit! Absolutely loved how this turned out. Directions were easy to follow. My home sweet potato husband commented how good it was and never before when making a sweet potato dish has he ever said that 10/10!

    Reply
    • Allison

      January 10, 2023 at 10:56 am

      I’m so glad! Thanks for stopping by. 🙂

      Reply
  4. Georgia Girrl

    March 13, 2023 at 9:59 am

    5 stars
    Ohhh Myyyy Goodness
    Talk about DELICIOUS!
    Do yourself a favor guys, try this recipe!
    You will never make Sweet Potato Soufflé any other way!

    Reply
    • Allison

      March 15, 2023 at 9:35 am

      Thanks for the kind review. I’m glad you enjoyed it!

      Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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