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!
Ron
This recipe is very easy to make and taste delicious!
Allison
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Ashley
Can you please tell me how many cups of sweet potatoes instead of just 4 medium sweet potatoes
Allison
Sure! It’s about 10 cups of chopped sweet potatoes. Once the potatoes have been boiled and mashed it should be around 4 cups. Enjoy!
Alesha Stuart
I made this recipe last thanksgiving, and it was phenomenal. My family loved it!
Allison
I’m so glad! Thanks for taking the time to leave a comment. Happy holidays!
Ivie
Can we use something other than flour and make it gluten free?
Allison
You could try a 1:1 gluten free flour blend. I haven’t tried it though, so I can’t say for sure. Enjoy!
Jillian VanDamme
This looks delicious! I already have canned sweet potatoes, so I will try using them for this recipe. Since it’s packed in syrup, do you suggest cutting all the sugars (white and brown) in half or just the white granulated sugar? Can’t wait to try it!
Allison
I’d say cut the sugar in half. You can do 2 tablespoons each white AND brown or just 1/4 cup of one or the other (your preference). Make sure you drain the potatoes well so they aren’t too wet. Enjoy!
Elizabeth Callahan
Hi there! I’m wondering if you could use regular salted butter for this recipe? I’ve just always used it when baking and am afraid the unsalted will lack the flavor!
Allison
Sure, that will be fine. Enjoy!
Niki
Can a non-dairy substitute be used in lieu of half n half?
Allison
Yes, that should be fine. Enjoy!
Shaen
Question:
I mixed the ingredients to bake now (12:48 AM). How long can I keep the souffle in the fridge for Thanksgiving? I should’ve waited, I think.
Allison
So, the potato mixture has been baked in the oven? I have never made it this far in advance, but according to this guide, it looks like 4 days would be ok. If you assembled the potatoes (with the raw egg) but did NOT cook it, I would NOT wait until Thursday.
Barbara
Will taste and consistency change much if using margarine instead of butter?
Allison
The topping does have a “buttery” taste, so that will be different if you’re using margarine. Not sure about the consistency, it should be ok, but I can’t say for sure as I haven’t tried it.
MG
Hi! Should the eggs be room temp?
Allison
No, it’s not necessary, but if they are that’s fine.
Shelley Garland
Made this for Thanksgiving dinner. I am allergic to dairy protein so used oat milk and margarine. It was fantastic. Best sweet potato souffle or casserole I have ever made.
Allison
I’m so glad! Thanks for the kind review.