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!
Debra Williams
Can I use a pie crush with this recipe for sweet potatoe soufle
Allison
A pie crust? I would not recommend baking this recipe in a pie crust. If that’s what you’re asking.
Paulina Adkins
HELLO, I made this for Christmas. and it was superb. I didn’t want candied yams AGAIN. this was Great. I wanted to add marshmallow but I didn’t. Maybe next time. I felt I didn’t have enough pecan mixture on top. Next time I’ll double the ingredients. Especially the topping. VERY Good. I’ll try more of your recipes. THANKS.
Allison
I’m so glad you enjoyed it! Thanks for taking the time to comment. 🙂
Billie
Can I substitite canned sweet potatoes for real ones?
Allison
Sure, just drain them well and proceed with recipe after draining the boiled potatoes.
Jason Abraham
This is super easy and absolutely delicious and decadent. I highly recommend this!
Allison
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Terra L Walsh
I made this for Christmas. It was such a hit, my husband said he wanted to replace any old sweet potato recipes with this one – the rest of the family agreed!
Allison
I’m so glad you enjoyed it! Thanks for taking the time to comment. 🙂
Becca C
Can you make this in an air fryer or instant pot?
Allison
I don’t have any experience with an air fryer, so I’m not sure. I don’t think the topping will get crisp if made in an instant pot. You’re welcome to try it though.
Cath
Actually, don’t peel the sweets. Cut them into 2 large pieces and boil until they are very tender to the fork. Let them cool slightly, then run the tip of a sharp knife down the length, lift a bit of the skin off the flesh and the skin will roll right off.
(My dogs enjoy sweet potatos, so I chop the skin up and add abt 1/4 cup to their regular food, or simply feed it to them as treats. Until you know how your dogs tolerate the fiber, be stingy…you don’t want any digestive upset from over indulgence.)
Noelle
this is a great tip, I forgot sweet potatoes peeled so easily after being cooked. This will save so much time, thank you!!
Pam H
We celebrated Christmas a bit late this year. I made this and it was loved by all. No need to look for ways to make this easier as it is not difficult at all. I did like the comment about boiling, then skinning the sweet potatoes! Thanks so much, Allison.
Allison
I’m glad you enjoyed it! Thanks for taking the time to share your experience. 🙂
JoAnn
AWESOME!!! Not too sweet, not too dry! Best recipe I ever used. Will certainly make again & again & again!
Allison
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Sharon Clover
Making this for Easter! Simplified potato cooking by microwaving the whole potatoes, then cut in half, cool a bit. Skin peels off easily, then mix it all up. Saved much time and one less pan to wash😜
Allison
Perfect. Enjoy! 🙂