This easy recipe for Sweet Potato Souffle is made up of a creamy and buttery sweet potato base with a crunchy brown sugar pecan topping. Served casserole-style, this side dish is a perfect complement to any Thanksgiving or Christmas dinner!
This recipe for sweet potato souffle is decadent and creamy and pairs well with any holiday meal. It’s made with fresh sweet potatoes and a hint of brown sugar keeping it relatively low in refined sugar. It’s made without marshmallows to let the sweet potatoes shine.
A southern sweet potato soufflé has similar ingredients to a sweet potato casserole, although it’s slightly more fluffy and creamy due to the milk and eggs.
You can omit the pecans and brown sugar, if desired. This recipe is naturally gluten free.
What’s the difference between a sweet potato souffle and a sweet potato casserole?
While the ingredients are very similar, the main difference comes down to texture. In a souffle, the sweet potatoes are mixed with a specific amount of butter and milk to make it more creamy and custard-like. This is why it can double as a dessert!
Why You’ll Love This Recipe
- It uses fresh sweet potatoes that get boiled until fork tender giving the dish a fresh-baked taste.
- The natural sweetness of the sweet potato along with a light sprinkling of brown sugar makes this a low refined sugar side dish.
- You can serve it as a comforting holiday side for Thanksgiving or Christmas or as a decadent dessert with a scoop of ice cream or dollop of whipped cream.
- This recipe is made with simple ingredients you can find at any grocery store.
Ingredients You’ll Need
- Sweet Potato – Peeled and cubed sweet potato makes up the base of this souffle casserole and adds a natural orange color and sweet flavor.
- Eggs – Help binds the mixture together to make it stay together and easier to serve. You can omit if needed.
- Seasonings – A mix of ground cinnamon, ginger, and salt adds a comforting warming flavor to this souffle. You can also add a pinch of nutmeg for more flavor.
- Butter – Adds a rich and smooth buttery flavor and texture to the souffle base.
- Milk – Helps thin out the mixture while keeping it nice and creamy. Use whole milk for the best flavor, but any type of milk will work. You can substitute with heavy cream.
- Vanilla Extract – Infuses the souffle with a light vanilla flavor.
- Light Brown Sugar – Adds a sweetened caramel-like flavor to the top of the souffle. The recipe only uses 1 tablespoon and you can omit if desired.
- Chopped Pecans – Gives the top a nutty pecan crunch that pairs well with the smooth sweet potato casserole. You can omit the nuts, if desired.
How To Make Sweet Potato Souffle
- Prepare for baking: Preheat the oven to 350 Fahrenheit. Spray nonstick cooking spray inside of an 8-inch baking dish until well coated. Set aside.
- Boil the sweet potatoes: Prepare the sweet potatoes by washing, peeling, then chopping them into cubes for sharp knives. Place the potato cubes in a large pot and cover with water to ½ inch above the sweet potatoes. Bring the water to medium-high heat for 20-25 minutes or until potatoes are cooked through and fork-tender.
- Mash the sweet potatoes: Drain the sweet potatoes in a colander, then add them to a bowl and mash with a potato masher. You can also use a stand mixer or hand mixer to mash the potatoes.
- Assemble the sweet potato base: To the bowl with the mashed potatoes, add the eggs, cinnamon, ginger, salt, butter, milk, and vanilla. Combine the mixture with a whisk until smooth and all ingredients are incorporated.
- Bake the sweet potato casserole soufflé: Pour the sweet potato mixture into the prepared baking dish and smooth out until even with a rubber spatula. Evenly distribute the brown sugar and pecans evenly over the top. Bake for 35-45 minutes until the casserole is cooked through and brown on the edges. Let cool for 10 minutes before serving.
- For an extra fluffy and creamy souffle base, feel free to mix the sweet potato mixture with a high-speed blender, stand mixer, or food processor until smooth.
- If your oven runs hot, you can cover the dish with aluminum foil, then remove it halfway through to prevent the souffle topping from browning too much.
- To make a large batch, simply double or triple each recipe ingredient and use a large casserole dish or split it into 2-3 baking dishes.
- To make individual serving sizes, evenly distribute the mix into greased ramekins and place on a baking sheet to bake.
- Short on time? Try using canned sweet potatoes or yams in the base. Just make sure they are not packed in syrup and that they are fully drained to avoid excess moisture.
- If you’re following a nut-free lifestyle, simply omit the pecans from the topping. You can use dried fruit or marshmallows as an alternate topping option.
- Change up the flavor extract. Use maple or almond extract to replace the vanilla to change up the flavor slightly.
- You can use pumpkin pie spice to flavor the souffle base for a warming Fall fall flavor.
The best way to thicken the dish is by adding eggs. This makes sure that the base binds together and helps to set it while baking. Some recipes do add flour to the mix, but this one does not need any.
The main reason it could be soggy is that the potatoes may have not been properly drained after cooking. For best results, make sure they are draining in a colander for at least 10 minutes to help remove any excess moisture.
While either option could work, the risk with roasting is that it may dry out the sweet potato too much which can cause the filling to be too thick and dry. Boiling sweet potatoes and draining them will give you the best results.
More Sweet Potato Recipes
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Sweet Potato Souffle
- 3 pounds sweet potatoes, peeled and cubed
- 2 large eggs, beaten
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 4 tablespoons butter, softened
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon brown sugar
- 1/2 cup chopped pecans
- Preheat the oven to 350 degrees F. Spray the inside of an 8-inch baking dish with cooking spray and set aside.
- Place cubed sweet potatoes in a large pot, covering them with ½-inch to 1 inch of water (potatoes should be almost covered). Cook for 20-25 minutes over medium high heat until tender, then drain and mash.
- In a large bowl, mix together the mashed sweet potatoes, eggs, cinnamon, ginger, salt, butter, milk and vanilla extract. Mix until smooth then transfer to the prepared baking dish, spreading them into an even layer.
- Sprinkle the brown sugar and pecans evenly over the surface. Bake for 35-45 minutes, until the casserole is hot and browned around the edges.