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!
Katie
Looks delicious! Trying this one for Thanksgiving!
Robbin
I just made it .It is delicious.
Allison
I’m glad you enjoyed it. 🙂 Thanks for taking the time to leave a comment.
Dad
Is this my daughter Robbin? I did brag on the sweet potato dish on Thanksgiving…it was great…old dad
lynn
To make the topping did you add pecans to it.
Rebecca Hubbell
This is definitely a new favorite! The crumble topping is to die for!
Allison
Thanks for the kind review. I’m glad you enjoyed it! 🙂
Candi
I really would love to make this recipe how ever i can’t because i have no money for anything. No Christmas Dinner, No Gift’s for my grandbabies. I’m suffering from liver cancer and i can’t cook so much anymore. I will make this wonderful sweet potato dish when i can. Thankyou for sharing your recipes with me. Merry Christmas And A Happy NewYear to you and your family
Britni
The streusel on top of this was so good! Definitely making it for Thanksgiving instead of our normal sweet potatoes!
Allison
Yay! Enjoy!
Carol
I have been making this for over20 years. My family loves this. Try it , will become a family favorite.
Elisha Grinrod
Absolutely easy and truly amazing! Love this recipe and will use for many years to come. 😉
Allison
I’m glad you enjoyed it! Thanks for taking the time to leave a comment. 🙂
Helen Brassell
Nice and creamy,yet so easy and delicious to be at every table for the holidays. It will be a dish and “Recipe ” to pass down to my only granbaby……nicknamed “Cupcake”….?
Allison
I’m glad you enjoyed it! Happy holidays! 🙂
Araceli
Lo preparé y está delicioso!!!!
AJ
We make this and add pineapples.
alexandra
Can I add marshmallows on top of the streusel topping and it will still have a nice texture and crunch?
Allison
That should work. I would add the marshmallows during the last 5-7 minutes of bake time. If you leave the marshmallows in the oven too long they will melt. I also have a sweet potato casserole recipe that uses marshmallows and streusel. That recipe is here: Sweet Potato Casserole with Marshmallows & Streusel
Jodee
This is the very best sweet potato recipe I have ever made. Followed the recipe exactly as written, but did double it as we had company for an early Christmas dinner. This will be on my table for years to come. Thank you so very much.
Allison
I’m glad you enjoyed it. Thanks for taking the time to comment. 🙂
Anna
The recipe looks scrumptious and I’ll make it soon. My favorite kind of sweet potato, though, is the purple one, not easily found in the US. I bet it could be used in this recipe instead of the light-colored variety. Many thanks.
Karen
Is it absolutely necessary to use unsalted butter? What happens if you use salted?
Allison
That should be fine. Just reduce the added salt. Enjoy!