Sweet Potato Soufflé Recipe — Classic Sweet Potato Soufflé for the Holidays
I’ve always had a soft spot for Sweet Potato Soufflé. Growing up, my grandmother would pull out her worn casserole dish every Thanksgiving and the whole house would fill with a warm, cinnamon-sweet aroma that instantly felt like home. I still remember sneaking a spoonful before it reached the table—soft, velvety sweet potatoes topped with a crunchy pecan crust—that combination felt like comfort and celebration in one bite. This Southern classic has roots in holiday traditions across the American South, where sweet potatoes are celebrated both for their flavor and their role in seasonal gatherings. Whether you’re serving it at a big family meal or a cozy weeknight dinner, this recipe keeps that warm tradition alive while staying simple enough for busy cooks to master. If you love sweet potatoes in lots of forms, you might also enjoy a crunchy take like crispy oven-baked sweet potato fries as a fun side.
Who is this recipe for?
- This Sweet Potato Soufflé is for home cooks who want a comforting, show-stopping side dish—great for busy parents planning holiday dinners, beginners who want straightforward steps, and anyone who loves a sweet-savory accompaniment to roast turkey or ham.
Core ingredients overview:
- This dish combines 3–4 pounds sweet potatoes (peeled and cubed), melted butter, eggs, brown sugar, cream (or whole milk), self-rising flour, vanilla, salt, and a crunchy pecan topping made with sugar, cinnamon, and melted butter. Together they create a silky, slightly sweet base with a toasty pecan crunch on top.
Tools & Ingredients
Tools
- Large pot with lid — to boil the sweet potatoes evenly.
- Potato masher or ricer — for smooth, lump-free sweet potatoes.
- Large mixing bowl — to combine the souffle base.
- Whisk or rubber spatula — for gentle mixing.
- 9×13-inch casserole or baking dish — the cooking vessel for even baking.
- Baking sheet — to roast the pecans.
- Measuring cups and spoons — for accurate proportions.
- Oven mitts and timer — for safe handling and timing.
Ingredients (with benefits)
- 3–4 pounds sweet potatoes (peeled and cubed) — rich in vitamins A and C and give natural sweetness and creamy texture.
- 1 stick (1/2 cup) unsalted butter (melted) — adds richness and helps create a smooth soufflé base.
- 3 large eggs (lightly beaten) — provide structure and a silky mouthfeel.
- 1/2 cup light brown sugar — enhances the natural sweetness and adds a hint of molasses flavor.
- 1 cup cream (or whole milk) — makes the mixture creamy and luxurious.
- 1/2 cup self-rising flour (or self-rising cake flour) — helps thicken and give light lift to the souffle.
- 1 teaspoon vanilla extract — deepens flavor and balances sweetness.
- 1/2 teaspoon salt — brightens and brings out the other flavors.
- 1 cup chopped pecans (roasted) — add crunch, toastiness, and a nutty contrast.
- 1/4 cup white sugar (or light brown sugar) — used in the topping for caramelized sweetness.
- 1/2 teaspoon ground cinnamon — adds warm spice and pairs beautifully with sweet potato.
- 1/4 cup unsalted butter (melted, for topping) — binds the topping and creates a glossy, crisp finish.
Instructions
- Preheat the oven to 350°F (175°C) and arrange an oven rack in the middle of the oven. Butter or spray a 9×13-inch casserole or baking dish.
- Spread 1 cup of chopped pecans on a baking sheet and roast in the preheating oven until fragrant and lightly toasted (about 6–8 minutes). Watch closely to avoid burning.
- Place the peeled and cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until very tender, about 15–20 minutes.
- Drain the sweet potatoes thoroughly and return them to the pot or to a large bowl. Mash the sweet potatoes until smooth using a potato masher or ricer.
- In a small bowl, mix the 1/4 cup sugar (or light brown sugar) with the 1/2 teaspoon ground cinnamon for the topping. Stir in the 1/4 cup melted butter and the roasted pecans until evenly coated.
- In a large bowl, combine the mashed sweet potatoes with the 1/2 cup light brown sugar, lightly beaten eggs, 1 cup cream (or whole milk), 1/2 cup self-rising flour, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 1/2 cup melted unsalted butter. Mix gently until just combined—avoid overmixing to keep a tender texture.
- Spread the sweet potato mixture evenly in the prepared 9×13-inch baking dish.
- Sprinkle the pecan topping evenly over the sweet potato layer.
- Bake for 30–40 minutes, or until the center is set and the topping is golden and crisp.
- Remove from the oven and allow the soufflé to rest for 5–10 minutes before serving.
FAQ
Q: Can I freeze this recipe?
A: Yes. You can freeze the baked soufflé (wrapped tightly) for up to 2 months. Thaw overnight in the refrigerator and reheat covered in a 350°F oven until warmed through. The topping may lose some crispness; you can re-toast pecans separately and refresh the topping if desired.
Q: What can I use instead of self-rising flour?
A: If you don’t have self-rising flour, mix 1/2 cup all-purpose flour with 3/4 teaspoon baking powder and a pinch (about 1/8 teaspoon) salt as a substitute.
Q: Can I use canned sweet potatoes?
A: Yes, you can use canned sweet potatoes in a pinch—drain them well and mash before measuring to match the texture of cooked fresh potatoes. Fresh gives the best texture and flavor, though.
Q: How do I make this ahead for a holiday dinner?
A: Prepare the casserole through step 8, cover and refrigerate for up to a day. Bake just before serving, adding a few extra minutes if baking straight from cold.
Tips & Tricks
- Don’t overwork the mixture: Mix gently once you add the eggs to keep a tender soufflé texture.
- Test pecans early: Pecans can go from toasted to burnt quickly—watch them closely and remove when fragrant and lightly golden.
- Use full-fat cream or whole milk for best richness; skim options can make the base thinner.
- If you’d like more lift, let the mashed sweet potatoes cool slightly before adding beaten eggs so the eggs incorporate more gently.
For a complementary savory-sweet spread, this soufflé pairs surprisingly well with lighter mains—try it alongside something with a little kick like sweet chili chicken wraps for a fun fusion of flavors.
Conclusion
This Sweet Potato Soufflé brings classic Southern holiday warmth to your table and is easy enough to prepare for any special meal. For variations and inspiration, you can compare versions like the thoughtful notes at Sweet Potato Souffle – Celebrating Sweets, the traditional Southern spin at Aunt Peggy’s Sweet Potato Souffle Recipe | Paula Deen, and a highly-rated home cook version at Easy Sweet Potato Soufflé Recipe. Enjoy this comforting dish and consider sharing it with family and friends—it’s a holiday favorite that never gets old.
Enjoy the meal, and don’t forget to share your souffle stories with loved ones.
Always add
tag after Directions.
Sweet Potato Soufflé
Ingredients
- 3-4 pounds sweet potatoes (peeled and cubed) Rich in vitamins A and C.
- 1/2 cup unsalted butter (melted) Adds richness.
- 3 large eggs (lightly beaten) Provides structure.
- 1/2 cup light brown sugar Enhances natural sweetness.
- 1 cup cream (or whole milk) Makes the mixture creamy.
- 1/2 cup self-rising flour Helps thicken the soufflé.
- 1 teaspoon vanilla extract Deepens flavor.
- 1/2 teaspoon salt Brightens flavors.
- 1 cup chopped pecans (roasted) Adds crunch and toastiness.
- 1/4 cup white sugar (or light brown sugar) For caramelized sweetness.
- 1/2 teaspoon ground cinnamon Adds warm spice.
- 1/4 cup unsalted butter (melted, for topping) Creates a glossy finish.
Method
- Preheat the oven to 350°F (175°C) and arrange an oven rack in the middle of the oven. Butter or spray a 9x13-inch casserole or baking dish.
- Spread 1 cup of chopped pecans on a baking sheet and roast in the preheating oven until fragrant and lightly toasted (about 6–8 minutes). Watch closely to avoid burning.
- Place the peeled and cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until very tender, about 15–20 minutes.
- Drain the sweet potatoes thoroughly and return them to the pot or to a large bowl. Mash the sweet potatoes until smooth using a potato masher or ricer.
- In a small bowl, mix the 1/4 cup sugar (or light brown sugar) with the 1/2 teaspoon ground cinnamon for the topping. Stir in the 1/4 cup melted butter and the roasted pecans until evenly coated.
- In a large bowl, combine the mashed sweet potatoes with the 1/2 cup light brown sugar, lightly beaten eggs, 1 cup cream (or whole milk), 1/2 cup self-rising flour, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 1/2 cup melted unsalted butter. Mix gently until just combined—avoid overmixing.
- Spread the sweet potato mixture evenly in the prepared 9x13-inch baking dish.
- Sprinkle the pecan topping evenly over the sweet potato layer.
- Bake for 30–40 minutes, or until the center is set and the topping is golden and crisp.
- Remove from the oven and allow the soufflé to rest for 5–10 minutes before serving.
