Sweet Potato Souffle

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

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: 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.

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. 

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.

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

Creamy mashed sweet potatoes topped with a buttery brown sugar streusel.

5 from 5 votes

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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*
• ▢ ¼ cup granulated sugar
• ▢ ¼ cup light brown sugar, packed
• ▢ 2 large eggs
• ▢ ½ cup cream, half and half, or whole milk
• ▢ 4 tablespoon 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. 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

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