Sweet Potato Souffle

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!

Course Dinner

Cuisine American

Keyword sweet potato souffle

Prep Time 15

Cook Time 55

Total Time 1 10

Servings Servings

Calories 333kcal

Author Maria Doss

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.

Video

Notes

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.

Nutrition