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 gourmet 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

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

Place a medium to large saucepan over high heat. Add 3 tablespoons butter and let melt. Add the cut sweet potato and saute for 2 to 3 minutes, stirring constantly.
Add ½ cup of water and 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. Be sure to check occasionally, and if the water evaporates before the potatoes are fully cooked, add a splash more to prevent burning.
Uncover and increase the heat to evaporate any remaining traces of liquid. Remove pan from heat and let cool completely.
👉 Sweet potatoes can be cooked until this stage, cooled, and refrigerated for up to a day or two.

Assemble and Bake

Preheat oven to 350 degrees and have an 8X8 square baking pan ready.
Add eggs, brown sugar, heavy cream, cinnamon, and baking powder into the cooled sweet potatoes and beat using an electric beater, on high, until very smooth and creamy (about 2 minutes).
Transfer into the prepared baking dish, spread evenly, and sprinkle pecan topping on top.
To make pecan topping, add chopped pecans, brown sugar, and flour into a small bowl and stir to combine. Add melted butter and stir well, until evenly combined.
Bake for 30 to 40 minutes or the souffle has puffed slightly and the topping is golden brown.
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 also a great dish to make earlier in the day on Thanksgiving, so you can prep ahead and free up oven space 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