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
- Prepare the sweet potatoes and place in the baking dish. Cover tightly and refrigerate for up to 24 hours.
- Prepare the topping (do not add it to the sweet potatoes). Cover tightly and refrigerate for up to 24 hours.
- 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.
Recipe
Sweet Potato Souffle
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
- Prepare the sweet potatoes and place in the baking dish. Cover tightly and refrigerate for up to 24 hours.
- Prepare the topping (do not add it to the sweet potatoes). Cover it tightly and refrigerate for up to 24 hours.
- 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
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!
Sheryl says
Please move the separate baking instructions higher on the recipe. I baked with the topping the first time
Allison says
Are you referring to the make ahead instructions?
Leandra says
Delish. I do add nutmeg and cinnamon… And because I’m just too extra, I put marshmallows in top and put it under the broiler.
Allison says
Yum! I’m glad you enjoyed it. 🙂
kay says
made this today. it’s soo good. exactly what I was looking for. crunch factor & sweetness is on parrrr. only differences i made was not covering it(partially bc i forgot. I also ran out of foil.🤣) & i used salted Kroger sweet cream butter. 10/10 even my picky 8 year old son chose to have it on his plate after he tried a bit.
Allison says
I’m glad you enjoyed it. Thanks for stopping by! 🙂
Angel C says
Such an easy recipe that comes out 🔥 DELICIOUS 😋 def recommend using an electric hand wisk on the sweet potato mix – it whips so smoooooth!
I used lactose free butter and half n half for a tummy friendly version! We were licking the spoon while it baked 😋
Allison says
I’m glad you enjoyed it! Thanks for the kind review. 🙂
Ashley Jensen says
I make this for every holiday and my family absolutely loves it. I am now forever in charge of sweet potatoes!
Allison says
Yay! I love that! 🙂
Lily says
Perfect every time, my family loves it.
Allison says
I’m so glad! Thanks for stopping by. 🙂
Georgia Valentine says
This recipe was so easy and DELICIOUS!! Even family members that do not eat sweet potatoes ate this dish and LOVED IT!! I baked my potatoes in the oven until fork tender and it worked perfect.
Allison Mattina says
That’s great to hear! Thanks for taking the time to comment. 🙂