If you’re looking for a side dish that feels like dessert yet still belongs on the dinner table, this Sweet Potato Soufflé is your answer. It’s rich, creamy, and beautifully balanced with a buttery brown sugar streusel topping that adds a delicate crunch. Each bite combines smooth sweet potatoes with a hint of vanilla and warm spices, making it the perfect companion to a holiday feast or a cozy family dinner. You won’t just make this once a year—you’ll find yourself craving it whenever you want a taste of comfort.
Why We Love This Sweet Potato Soufflé Recipe
There’s a reason this recipe has become a classic in many kitchens. First, it’s incredibly versatile—you can serve it for Thanksgiving, Christmas, Easter, or even as a Sunday dinner side. Second, it’s a crowd-pleaser for all ages. The natural sweetness of the potatoes blends with the richness of butter, cream, and eggs, giving it a luxurious texture without being overly heavy. And then there’s the topping—a golden-brown, buttery layer of cinnamon, sugar, and pecans that transforms into a crisp crust in the oven.
Another reason you’ll love this dish is its make-ahead potential. If you have a busy schedule before a big meal, you can prepare both the filling and topping ahead of time, then bake it fresh before serving. This flexibility makes it perfect for hosting gatherings without feeling rushed.
Ingredients for Sweet Potato Soufflé
You’ll need a mix of fresh sweet potatoes for a creamy base and pantry staples for the rich, flavorful topping. Each ingredient plays a role in creating the signature taste and texture.
For the 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
For the Topping:
- 1 cup light brown sugar, packed
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- A couple of pinches of salt
- ½ cup finely chopped pecans (optional but recommended)
- 4 tablespoons unsalted butter, softened
How to Make Sweet Potato Soufflé Directions
The magic of this dish comes from a combination of smooth, flavorful mashed sweet potatoes and a crumbly, sweet topping. Follow these steps to achieve a soufflé that’s tender inside with a golden, crisp crown.
Step 1: Prepare Your Dish and Oven
Preheat your oven to 350°F. Lightly grease an 8×8-inch baking dish with butter or cooking spray so your soufflé won’t stick.
Step 2: Cook the Sweet Potatoes
Peel and chop the sweet potatoes into even pieces to ensure they cook at the same rate. Place them in a large pot, cover with water, and bring to a boil. Cook until they’re fork-tender, which usually takes about 7 minutes depending on the size of your pieces. Drain well to remove excess moisture.
Step 3: Mash to Perfection
Return the drained potatoes to the pot or place them in a large mixing bowl. Mash until smooth—you should have around 4 cups of mashed sweet potatoes. The smoother the mash, the creamier your soufflé will be.
Step 4: Blend the Sweet Potato Filling
In a separate bowl, whisk together granulated sugar, brown sugar, eggs, cream or milk, melted butter, vanilla extract, and salt. Pour this mixture into the mashed sweet potatoes. Use a hand mixer or food processor to blend until fully smooth and combined. This step ensures a uniform texture without lumps.
Step 5: Transfer to Baking Dish
Pour the sweet potato mixture into your prepared baking dish, smoothing out the surface with a spatula for even baking.
Step 6: Prepare the Streusel Topping
In another bowl, combine brown sugar, flour, cinnamon, salt, and pecans if using. Using a fork, mix the dry ingredients together. Add softened butter and use your fingertips to rub the butter into the mixture until it looks like damp sand with small clumps.
Step 7: Assemble and Bake
Sprinkle the topping evenly over the sweet potato layer. Place the dish in the middle rack of your oven and bake for 30–40 minutes, or until the topping is golden brown and crisp.
Step 8: Cool Slightly and Serve
Allow the soufflé to rest for about 10 minutes before serving so it can set. This makes it easier to scoop and enhances the flavors.
How to Serve Sweet Potato Soufflé
You can serve this dish straight from the baking dish for a rustic look, or transfer portions into small ramekins for an elegant presentation. Pair it alongside roasted turkey, baked chicken, or glazed ham substitutes for a well-rounded holiday plate. The combination of savory mains and this subtly sweet side creates a balance that keeps your meal from feeling too heavy.
If you want to turn it into dessert, serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream. The contrast between the hot soufflé and cold topping is irresistible. For gatherings, you can garnish the top with a few whole pecans for visual appeal.
Expert Tips: Sweet Potato Soufflé
- Choose the Right Sweet Potatoes – Go for ones with bright orange flesh and firm skins. They provide the best color and flavor for your soufflé.
- Drain Well – After boiling, drain the sweet potatoes thoroughly to avoid excess moisture, which could make the soufflé runny.
- Don’t Skip the Pecans – While optional, they add a nutty crunch that elevates the topping.
- Use Fresh Spices – Freshly ground cinnamon makes a noticeable difference in aroma and taste.
- Control Sweetness – If you prefer a less sweet side dish, reduce the sugar in either the filling or topping by a third.
- Even Baking – Use the center rack for even heat distribution, preventing the topping from burning before the filling sets.
How to Store Sweet Potato Soufflé
If you have leftovers, let them cool to room temperature before covering tightly with plastic wrap or transferring to an airtight container. Store in the refrigerator for up to 4 days. To reheat, warm in a 350°F oven until heated through, about 15–20 minutes. This keeps the topping crispy, unlike microwaving, which can make it soft.
Variation of Sweet Potato Soufflé
- Marshmallow Topping – Swap the streusel for a layer of mini marshmallows in the last 10 minutes of baking for a gooey, golden topping.
- Spiced Version – Add nutmeg, ginger, and cloves to the filling for a more autumn-forward flavor.
- Nut-Free Option – Omit pecans and replace with rolled oats for texture without allergens.
- Coconut Twist – Mix shredded coconut into the topping for a tropical note.
- Savory Version – Reduce the sugar and add herbs like rosemary or thyme for a side dish that leans more savory.
FAQ: Sweet Potato Soufflé
Can I make sweet potato soufflé ahead of time?
Yes, you can prepare the filling and topping separately up to 24 hours in advance. Assemble and bake just before serving for the freshest results.
Why is my sweet potato soufflé runny?
This can happen if the sweet potatoes weren’t drained well or if too much liquid was added. Make sure to drain thoroughly and measure liquids accurately.
Can I use canned sweet potatoes?
Yes, but drain them well and reduce added sugar since canned versions often contain syrup.
What’s the difference between sweet potatoes and yams?
In most U.S. grocery stores, “yams” are actually sweet potatoes with orange flesh. True yams are starchy and pale inside and aren’t typically used for this dish.
Can I double the recipe for a crowd?
Absolutely. Use a larger baking dish and add extra baking time—about 10–15 minutes more.
Sweet Potato Soufflé
Equipment
- Baking Dish
- Pot
- Mixing Bowl
Ingredients
- 4 medium sweet potatoes (about 2.75 pounds)
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs
- 1/2 cup cream (or half-and-half or whole milk)
- 4 Tbsp. unsalted butter melted
- 1 1/2 tsp. pure vanilla extract
- 1/2 tsp. salt
- 1 cup light brown sugar packed (for topping)
- 1/2 cup all-purpose flour (for topping)
- 1/2 tsp. ground cinnamon (for topping)
- A couple of pinches of salt (for topping)
- 1/2 cup finely chopped pecans (optional but recommended)
- 4 Tbsp. unsalted butter softened (for topping)
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch baking dish with butter or cooking spray.
- Peel and chop sweet potatoes into even pieces. Boil until fork-tender, about 7 minutes. Drain well.
- Return drained potatoes to the pot or place in a large mixing bowl. Mash until smooth, yielding about 4 cups.
- In a separate bowl, whisk together granulated sugar, brown sugar, eggs, cream, melted butter, vanilla extract, and salt. Pour into mashed sweet potatoes and blend until smooth.
- Pour sweet potato mixture into the prepared baking dish, smoothing the surface with a spatula.
- In another bowl, combine brown sugar, flour, cinnamon, salt, and pecans. Mix well, then add softened butter and rub into the mixture until it resembles damp sand.
- Sprinkle the topping evenly over the sweet potato layer. Bake for 30-40 minutes, or until the topping is golden brown and crisp.
- Allow to cool for 10 minutes before serving to set.
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