This Sweet Potato Souffle recipe features creamy mashed sweet potatoes topped with a crunchy, buttery, brown sugar pecan streusel. Elevate your holiday table with this sweet potato side dish that’s simple and sure to impress!
If you are looking for more sweet potato side dishes, then try our slow cooker mashed sweet potatoes or the sweet potato biscuits recipe next!
Why You'll Love This Sweet Potato Souffle
This sweet potato soufflé has so much flavor and the perfect contrast of textures! Instead of boiling or steaming the sweet potatoes, I sauté chopped sweet potatoes in butter first, then cook them until tender. This simple step adds so much richness and flavor. Brown sugar complements the natural sweetness of the potatoes, while heavy cream and eggs help create a light, fluffy texture as it bakes. And the best part? A buttery brown sugar pecan streusel on top adds a delicious crunch that contrasts beautifully with the soft, creamy sweet potato filling. It’s so good!
-maria doss
★★★★★
"One of my favorite sides at Thanksgiving comes out great every time"
-BRENDA
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While this sweet potato Soufflé is similar to the sweet potato casserole, the texture is extra creamy and slightly fluffy. The casserole has a denser and more solid texture, and typically does not rise during baking. Whereas the soufle has a lighter, fluffier texture and rises significantly during baking due to the addition of beaten eggs. The brown sugar streusel topping takes it over the top, just like the pecan streusel on my sweet potato muffins.
Sweet Potato Souffle Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Sweet Potatoes – This sweet potato soufflé recipe uses 2 pounds of sweet potatoes, which is about 4 medium ones, though the number may vary depending on their size.
- Eggs – Eggs help bind the mixture, add richness, and give the soufflé its light and airy texture when baked.
- Butter – Butter adds a rich, buttery flavor and contributes to the creamy texture of the mash.
- Cream – Heavy whipping cream makes the mashed yams extra smooth and luxurious.
- Brown Sugar – Both light and dark brown sugar work, but light brown sugar lets the natural sweetness of the yams shine through.
- Pecans – Toasted pecans bring a nutty crunch that pairs perfectly with the sweet potato base, though walnuts can be used as a substitute.
- Baking Powder – Just a small amount helps the soufflé puff up slightly, giving it a lighter texture.
Tips for Success
- Use toasted pecans: They add crunch and toasty flavor.
- Swap the Nuts: Don’t have pecans? Walnuts make a great substitute and pair just as well with the yam filling.
- Feeding a Crowd? Simply double the recipe and bake it in 9x13-inch dish — perfect for holiday gatherings.
- Watch the Moisture: Make sure all excess liquid is fully cooked off the sweet potatoes before mashing. This helps the filling stay creamy and prevents it from turning runny during baking.
Sweet Potato Souffle Make Ahead Instructions
This sweet potato soufflé with pecans is the perfect make-ahead holiday side dish, ideal for Thanksgiving, Christmas, or any special meal. You can easily prep it in advance and either refrigerate or freeze, then bake fresh or reheat before serving.
To Make 2–3 Days Ahead (Refrigerator):
- Prepare the mashed sweet potato mixture and spread it into your casserole dish.
- Cover tightly with plastic wrap or foil and refrigerate for up to 3 days.
- Mix the pecan crumble topping separately and store it in a zip-top bag in the fridge.
- When ready to bake, sprinkle the crumble over the top and bake as directed. You may need to add a few extra minutes to the baking time since it will be cold.
To Make Up to 1 Month Ahead (Freezer):
- Prepare the sweet potato mixture and spread it into a freezer-safe casserole dish.
- Wrap tightly with plastic wrap and foil, then freeze for up to 1 month.
- Thaw in the refrigerator overnight or at room temperature for several hours before baking. Add the topping just before baking for the best texture.
More Thanksgiving Side Dishes
Sweet Potato Souffle
Ingredients
- 3 tablespoons unsalted butter
- 2 pounds sweet potatoes peeled and chopped into ¾-inch cubes
- ½ teaspoon salt
- 2 eggs
- ½ cup packed light brown sugar
- ½ cup heavy cream
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking powder
For the topping
- ¾ cup toasted pecans chopped
- ¼ cup packed light brown sugar
- 3 tablespoons all purpose flour
- 3 tablespoons melted butter
Instructions
Cook sweet potato
- Saute. Place a medium to large saucepan over high heat. Add 3 tablespoon butter and let it melt. Add the cut sweet potato and saute for 2 to 3 minutes, stirring constantly.
- Cook. Add ½ cup water and ½ teaspoon salt, then stir well to combine. Cover the saucepan with a lid, reduce the heat to low, and cook for 15–20 minutes, or until the sweet potatoes are very tender. Check occasionally, and if the water evaporates before the potatoes are fully cooked, add a splash more to prevent burning.
- Finish. Remove the lid and cook, stirring occasionally, until any remaining liquid evaporates. Take the pan off the heat and let the sweet potatoes cool completely.👉 You can prepare the sweet potatoes up to this point, let them cool, and refrigerate them for 1–2 days until you’re ready to continue.
Assemble and Bake
- Prep. Preheat the oven to 350°F and have an 8X8 square baking pan ready.
- Mix. Add 2 eggs, ½ cup packed brown sugar, ½ cup heavy cream, 1 teaspoon cinnamon, and ¼ teaspoon baking powder to the cooled sweet potatoes and beat with an electric beater, on high, until very smooth and creamy (about 2 minutes).
- Assemble. Transfer to the baking dish, spread evenly, and sprinkle pecan topping on top. To make pecan topping, add ¾ cup toasted pecans (chopped), ¼ cup packed brown sugar, and 3 tablespoon flour to a small bowl, and stir to combine. Add 3 tablespoon melted butter and stir well until evenly combined.
- Bake. Bake for 30 to 40 minutes or the souffle has puffed slightly and the topping is golden brown.
- Serving. Place the dish on a wire rack to cool. For the best creamy, luxurious texture, let the soufflé sit until it reaches room temperature — this gives it time to fully set and enhances the flavor. 👉 It’s a great dish to make earlier on Thanksgiving Day, so you can get it out of the way and free up oven space for everything else later.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Sweet potato Souffle FAQ'S
Excess moisture is usually the main culprit for a runny sweet potato suffle. When cooking the sweet potatoes, be sure to uncover the pan and let any remaining liquid evaporate before mashing them. Mash the sweet potatoes thoroughly so the filling is smooth and thick, then beat the mixture for about 2 minutes to incorporate air. This helps give the soufflé a lighter, fluffier texture as it bakes.
I recommend using fresh sweet potatoes for this recipe. Canned sweet potatoes often contain added sugar and extra moisture, which can make the soufflé too sweet or affect its texture. Fresh sweet potatoes have a richer, more natural flavor that really makes this dish special.
Plan on about ½ to ¾ cup per person as a side dish. If you’re serving it as part of a Thanksgiving or holiday feast with several other sides, you can stick to the smaller portion. Adjust as needed depending on your menu, guests, and how much everyone loves sweet potatoes.
Both dishes use similar ingredients, like sweet potatoes, butter, and brown sugar, but the biggest difference is the texture and how the sweet potatoes are prepared.
Sweet potato soufflé is lighter, fluffier, and smoother. The cooked sweet potatoes are blended with eggs, heavy cream, and other ingredients to create a silky filling that puffs up slightly as it bakes.
Sweet potato casserole is usually denser and more substantial, with a thicker, more rustic texture. The sweet potatoes are typically mashed rather than blended, and the dish contain less liquid and no eggs.
Both can have a buttery brown sugar streusel topping, often with pecans. Sweet potato casserole is also commonly topped with marshmallows, while a soufflé is often finished with a crunchy pecan topping.
How to make sweet potato souffle?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
🍠 Looking for sweet potato recipes for Thanksgiving? Check out our sweet potato pie, healthy mashed sweet potatoes or the sweet potato and kale salad.
Variations and Substitutions
- Dairy-Free Option: Swap the milk for your favorite plant-based alternative like oat, almond, or coconut milk. Use vegan butter or melted coconut oil in place of regular butter.
- Nut-Free: Simply skip the pecans and use rolled oats or a crunchy oat topping for a nut-free version.
- Gluten-Free: Replace the all-purpose flour with gluten-free flour, almond flour, or finely ground gluten-free rolled oats.
- Add Vanilla: For a more dessert-like flavor, stir in a splash of vanilla extract along with the ground cinnamon.
More easy holiday side dishes
- Honey Roasted Carrots and Parsnips - The earthy root veggies turn into caramelized, candy-like bites. Ready in 30 minutes, they make an easy yet elegant side dish for both weeknights and holidays like Thanksgiving.
- Healthy Mashed Sweet Potatoes recipe is ultra-creamy, smooth, and easy to make. It’s the perfect lightened-up side dish for Thanksgiving or any holiday meal.
- Air Fryer Garlic Bread is crispy on the edges, soft in the center and infused with yummy garlic butter that melts into nooks and crannies of the bread.
- Yukon Gold Mashed Potatoes are irresistibly rich, buttery, and ultra-creamy—absolutely delicious! These homemade mashed potatoes are a crowd favorite, easy to make, and the perfect addition to any meal.
- No Knead Avocado Dinner Rolls are ultra soft, plush and made with mashed avocado instead of butter! There is no kneading or stand mixer required, and it is shockingly easy to make.
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
ROBIN
What other topping can you suggest that is nut, peanut and sugar free? Can yogurt or sour cream be used in lieu of heavy cream?
Luella B Pinelli
I had some sweet potatoes I wanted to use to make something for dinner. I found this recipe, and I’m so glad I did. My husband who is very picky about recipes I try told me this is a phenomenal dish. Thank you so much! I will definitely be making it over and over again!
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡
Angie
At what point can I freeze this? Before or after baking? I’m trying to get ahead of the game! Thank you
Angie
Maria Doss
Hi Angie, I recommend freezing the casserole after baking. To thaw, simply place it in the fridge overnight. Before reheating, let it sit at room temperature for about 30 minutes. For reheating, I prefer to place it in a cold oven and then set the temperature to 350°F. This method allows the casserole to heat through evenly without over-browning the topping. However, if you're short on time on the big day, you can reheat it at 325°F instead. Happy Thanksgiving - Maria ♡
Sara Hubert
My family is a little bigger. If I double this recipe, do you think it would fill a 9x13 casserole dish?
Maria Doss
Absolutely! Happy holidays - Maria ♡