Fluffy & Delicious Sweet Potato Soufflé with Crunchy Pecan Topping: The Ultimate Holiday Side Dish

Sweet Potato Soufflé is more than just a side dish; it’s a delightful culinary experience. Imagine a light, fluffy, and incredibly creamy sweet potato filling perfectly complemented by a rich, crunchy pecan streusel topping. Unlike overly sweet traditional casseroles, this recipe shines by highlighting the natural sweetness of the sweet potatoes themselves. It’s a surprisingly simple dish to prepare, yet it consistently steals the spotlight at any dinner table, especially during festive gatherings.

About This Sweet Potato Soufflé

For many of us, the classic sweet potato casserole from childhood holds a special place in our memories. You know the one: adorned with perfectly toasted marshmallows, tasting almost like a dessert, and always the first dish devoured by the kids (long before any green vegetables or even a bite of turkey). These are the fond Thanksgiving memories I cherish from my early years.

As I grew older, my love for sweet potatoes remained, but my palate evolved. I found myself less enamored with the cloyingly sweet taste of that traditional marshmallow-laden casserole. It was during Thanksgiving celebrations at various friends’ homes that I was introduced to a revelation: the sweet potato soufflé. This elegant casserole offers a beautifully balanced sweetness without the overpowering sugar often found in its classic counterpart.

This sweet potato soufflé recipe stands out among all other sweet potato preparations. Its primary sweetness comes naturally from the potatoes themselves, a philosophy I deeply appreciate as a passionate advocate for seasonal cooking. The rich, authentic flavor of sweet potatoes, combined with a light, fluffy texture and a delightful crunch from the pecan topping, perfectly encapsulates the essence of fall. It truly is the ideal Thanksgiving side dish, transforming a holiday staple into something truly extraordinary.

What is Sweet Potato Soufflé?

Despite its name, sweet potato soufflé isn’t a delicate French soufflé requiring precisely whipped egg whites and constant attention in the oven. Instead, this rendition is a much more approachable yet equally impressive dish. It achieves its characteristic light and fluffy texture primarily through the addition of eggs and a thorough blending process, creating an airy and smooth sweet potato mixture. You won’t be agonizing over whether it will rise or fall; this soufflé is designed for ease and enjoyment.

The beauty of this sweet potato soufflé lies in its simplicity. You’ll prepare a creamy, flavorful filling, create a delicious crunchy topping, and then simply bake it until it’s golden brown and irresistible. It’s a comforting, elegant side that brings together the best of fall flavors without the culinary fuss often associated with true soufflés.

Ingredients for Sweet Potato Soufflé

Crafting the perfect sweet potato soufflé begins with selecting high-quality ingredients. Here’s a breakdown of what you’ll need and some tips for each:

• Butter: I always recommend using unsalted butter for both the soufflé filling and the pecan topping. This gives you complete control over the saltiness of the dish, allowing the other flavors to truly shine.
• Sweet Potatoes: Opt for vibrant orange sweet potatoes, often labeled as yams in many grocery stores. Medium-sized potatoes are ideal for this recipe. It’s crucial to use fresh sweet potatoes; I strongly advise against using canned sweet potatoes or canned yams, as they often contain added sugars and can have an inferior texture.
• Eggs: You’ll need two large eggs to achieve that desirable light and fluffy consistency in the soufflé. Eggs act as a binder and help create the smooth, airy texture.
• Sugar: Brown sugar is essential for both the soufflé and its topping, contributing a rich, molasses-like sweetness and moisture. You can use either light or dark brown sugar, but I personally favor light brown sugar for a more delicate sweetness that doesn’t overshadow the natural potato flavor.
• Vanilla Extract: Always reach for pure vanilla extract! Its aromatic warmth deepens the overall flavor profile. If you’re feeling adventurous, learning how to make homemade vanilla extract is a rewarding experience; it’s often more economical and allows you to customize the intensity. For a store-bought option, this Madagascar Bourbon Pure Vanilla Extract is an excellent choice.
• Milk: Whole milk or 2% milk will provide the best creamy texture. If you have dietary restrictions, lactose-free milk is a suitable substitute. Unsweetened, unflavored almond milk can also work well, maintaining the integrity of the dish’s flavor.
• Salt: Fine kosher salt is perfect for balancing the sweetness and enhancing all the flavors in the soufflé. A little bit goes a long way in bringing out the best in the potatoes.
• Pecans: For the irresistible crunchy topping, you’ll need chopped pecans. You can buy them pre-chopped or easily chop whole pecans yourself using a food processor. Simply pulse them a few times until they reach your desired consistency.
• Cinnamon: Ground cinnamon is a star spice here, adding a warm, inviting aroma and flavor that beautifully complements the sweet potatoes and pecans in the topping.
• Flour: Just a touch of all-purpose flour is needed for the topping, helping to create that perfect streusel-like crunch when baked.

Essential Equipment for This Recipe

Having the right tools can make preparing this sweet potato soufflé a breeze. A stand mixer or a large bowl with an electric hand mixer is incredibly helpful for achieving a smooth, fluffy filling. You’ll also need standard measuring cups and measuring spoons to ensure precise ingredient amounts.

For baking, a 2 1/2 quart baking dish (or a 9×13 inch baking pan) is essential. Ceramic baking dishes are particularly recommended as they distribute heat evenly and make for a beautiful presentation on your holiday table.

How to Make Sweet Potato Soufflé: A Step-by-Step Guide

Making this incredible sweet potato soufflé is simpler than you might think. Follow these steps for a perfect outcome every time:

1. Roast Sweet Potatoes

Begin by preheating your oven to 350˚F (175°C). Carefully poke holes all over the sweet potatoes with a fork. This allows steam to escape during cooking, preventing them from bursting. Place the poked sweet potatoes on a baking sheet lined with aluminum foil or a silicone mat for easy cleanup. Roast them in the preheated oven for approximately 1 hour, or until they are completely soft and fork-tender. Roasting sweet potatoes, as opposed to boiling, helps to concentrate their natural sweetness and prevents them from becoming waterlogged.

Once roasted, allow the sweet potatoes to cool slightly until they are comfortable to handle. Then, carefully peel off the skins and scoop the soft, cooked flesh into a large mixing bowl. Mash the potatoes thoroughly until they are very smooth, with no lumps remaining. It’s crucial to let the mashed potatoes cool completely to room temperature before proceeding to the next step. You can even place the bowl in the refrigerator or freezer for a short period to speed up the cooling process.

Note: While you can peel and chop sweet potatoes into chunks to boil until tender, I highly recommend roasting. It requires less effort, often yields a richer flavor, and results in a less watery mash. If you do choose to boil, be sure to drain them completely before mashing and cooling.

2. Make the Filling

Once your mashed sweet potatoes are completely cool, add the eggs, brown sugar, softened butter, vanilla extract, milk, and kosher salt to the bowl. Using an electric hand mixer or a stand mixer, beat the mixture until it is incredibly smooth, light, and fluffy. Ensure there are absolutely no lumps left; the consistency should be uniform and airy. This thorough mixing incorporates air, which is key to the soufflé’s light texture. Transfer the fluffy sweet potato mixture into your prepared 2 1/2-quart baking dish, spreading it into an even layer with a spoon or spatula.

3. Prepare the Topping

In a separate medium bowl, combine the chopped pecans, brown sugar, ground cinnamon, all-purpose flour, and melted butter. Stir these ingredients together thoroughly until they are well combined and form a crumbly, streusel-like mixture. This topping adds a wonderful textural contrast and an extra layer of warm, nutty flavor. Evenly spoon this pecan topping mixture over the top of the sweet potato filling in the baking dish, ensuring it covers the entire surface.

4. Bake to Golden Perfection

Place the baking dish in the preheated oven and bake for approximately 40 minutes, or until the topping is beautifully golden brown and the edges of the soufflé are lightly bubbling. The kitchen will be filled with an irresistible aroma! Once baked, remove the soufflé from the oven and allow it to rest for at least 5 minutes before serving. This brief resting period helps the flavors to meld and the soufflé to set slightly. An added convenience of this dish is that it can also be easily served and enjoyed at room temperature, making it perfect for holiday buffets.

Pro Entertaining Tip: When it comes to showcasing your sweet potato soufflé, presentation is key. And what better way to elevate your dish than by baking it in a beautiful and elegant baking dish? When you’re preparing this delectable side dish, don’t forget to choose a baking dish that will make your recipe truly shine.

Tips and Tricks for the Best Sweet Potato Soufflé

Achieving the perfect sweet potato soufflé is easy with a few key considerations in mind:

• Let the Sweet Potatoes Cool Completely: This is arguably the most critical tip. After roasting and mashing, ensure the sweet potatoes cool down completely to room temperature (or even chill them slightly in the fridge). If you mix hot potatoes with eggs, the heat will cause the eggs to scramble, resulting in an unappetizing lumpy texture instead of a smooth, fluffy soufflé. Patience here truly pays off.
• Experiment with Different Nuts: While pecans offer a classic flavor, feel free to customize the topping to your preference. If you’re not a fan of pecans, chopped walnuts or even chopped almonds make excellent alternatives for the streusel topping. For an unexpected twist, consider adding toasted shredded coconut for a touch of tropical sweetness.
• Resist the Urge to Add Extra Sugar: Trust me on this one – this recipe is meticulously balanced for the ideal level of sweetness. The natural sugars in the cooked sweet potatoes, combined with the specified amount of brown sugar, create a harmonious flavor. Adding more sugar can easily make the dish cloyingly sweet and overpower the delicate flavor of the potatoes.
• Always Use Fresh Sweet Potatoes: I am a firm believer in the superior taste and texture of fresh ingredients, and this recipe is specifically designed with fresh sweet potatoes (often referred to as yams) in mind. Canned yams or sweet potatoes are frequently packed in sugary syrups, which would make this dish far too sweet and compromise its texture. Fresh is best for this soufflé!
• Consider Additional Spices: While cinnamon is wonderful, feel free to enhance the spice profile of the filling. A pinch of nutmeg, ground ginger, or even a touch of allspice can add extra warmth and depth, especially during the fall and winter months. Add them along with the other filling ingredients.

More Thanksgiving side dish recipes to check out: Craving more delicious side dishes for your holiday feast? Don’t miss these amazing options: Caramelized Onion Apple and Sausage Stuffing | Instant Pot Mashed Potatoes | Bacon Butternut Squash Risotto | Sage and Onion Stuffing

Sweet Potato Soufflé vs. Casserole: What’s the Difference?

While both sweet potato soufflé and sweet potato casserole are beloved holiday side dishes, there are distinct differences that set them apart, primarily in texture and preparation. A sweet potato soufflé, like this recipe, is characterized by its exceptionally light, fluffy, and smooth consistency. This is achieved by incorporating eggs into the mixture and often using an electric mixer or blender to whip the ingredients together until they are perfectly smooth and airy. The goal is a delicate, melt-in-your-mouth tender texture.

In contrast, a traditional sweet potato casserole often has a denser, sometimes chunkier texture, relying more on simple mashing rather than whipping for aeration. Casseroles also tend to feature a significantly sweeter profile, frequently topped with marshmallows that melt into a sugary crust. The soufflé, by design, focuses on the natural sweetness of the potatoes and a balanced, nutty streusel topping, offering a more refined flavor experience that truly highlights the sweet potato itself.

Can I Serve This at Room Temperature?

Absolutely! This sweet potato soufflé is wonderfully versatile and remains incredibly delicious even after it has cooled to room temperature. This makes it an excellent choice for holiday buffets or potlucks, as you don’t have to worry about keeping it piping hot right before serving. The flavors continue to meld and develop, offering a delightful experience regardless of its temperature.

Can I Make This Ahead of Time and Freeze It?

Yes, you can! This sweet potato soufflé is a fantastic make-ahead recipe, perfect for reducing stress during busy holiday preparations. Freezing it ahead of time allows you to assemble most of the dish and simply bake it on the day you plan to serve.

To prepare for freezing, assemble the soufflé filling in your baking dish as instructed, but omit the pecan topping. If the filling is warm, let it cool completely to room temperature. Once cool, place a layer of plastic wrap directly on top of the soufflé, ensuring it touches the surface to prevent freezer burn. Then, wrap the entire baking dish tightly with an additional layer of plastic wrap, followed by a layer of heavy-duty aluminum foil. This triple-layer protection helps preserve its quality in the freezer for up to 3 months.

When you’re ready to bake, thaw the frozen soufflé overnight in the refrigerator. The next day, prepare the pecan topping and sprinkle it over the thawed filling. Then, follow the baking instructions as usual. This method ensures you have a fresh, crunchy topping and a perfectly cooked soufflé without all the last-minute rush.

Need more inspiration for a sweet treat? Check out my dessert recipes page!

What to Serve with Sweet Potato Soufflé

Sweet potato soufflé is a quintessential side dish that evokes images of grand holiday feasts, particularly Thanksgiving. Therefore, when considering what to serve alongside it, my thoughts immediately turn to a complete and festive holiday menu.

To start the meal, I love offering an inviting appetizer such as a warm bowl of creamy roasted butternut squash soup, generously topped with crispy bacon croutons. Alternatively, a gooey baked camembert crowned with tart cranberries and crunchy walnuts makes for an elegant and delicious dipping option, perfect with crusty bread or crackers.

For the main event, a succulent, juicy smoked turkey is always a showstopper. If you’re hosting a smaller gathering, a smoked turkey breast is an excellent choice. Regardless of whether you opt for a whole bird or just the breast, always remember the importance of a good turkey brine! This simple step ensures your turkey remains incredibly moist, juicy, and packed with flavor.

Don’t forget the festive libations! A delightful Thanksgiving cocktail or a spiced bourbon pumpkin smash are perfect for raising a toast and adding to the celebratory spirit. And to round out the meal on a sweet note, echo the flavors of the soufflé’s topping with a slice of indulgent pecan pie cheesecake. Other classic side pairings like green bean casserole, fresh cranberry sauce, or homemade dinner rolls also complement the sweet potato soufflé beautifully, creating a truly memorable holiday spread.

How to Store Sweet Potato Soufflé

Proper storage ensures you can enjoy your delicious sweet potato soufflé leftovers or prepare it in advance:

• Store Refrigerated: Allow the sweet potato soufflé to cool completely to room temperature before transferring it to an airtight container. Stored in the refrigerator, leftovers will maintain their quality for up to 3 days.
• Reheat: To reheat individual portions, place the desired amount of leftovers in a microwave-safe bowl or on a plate. Microwave in 1-minute increments, stirring gently between each, until it is thoroughly warmed through. Depending on the quantity, this usually takes about 1 to 3 minutes. For larger portions or to retain a crispier topping, you can also reheat it in an oven preheated to 300°F (150°C), covered with foil, until warm.
• Freeze Cooked Leftovers: If you have cooked leftovers you wish to freeze, scoop them into a freezer-safe bag, removing as much excess air as possible to prevent freezer burn. Cooked soufflé can be frozen for up to 1 month. For instructions on freezing the sweet potato soufflé *before* baking, please refer to the “Can I Make This Ahead of Time and Freeze It?” section above.
• Thaw: Always thaw frozen sweet potato soufflé overnight in the refrigerator before reheating for the best texture and even warming.

More Thanksgiving Recipes to Complete Your Feast

Looking for more culinary inspiration to round out your Thanksgiving table? Here are a few more favorite recipes:

• For another classic and comforting side, this simple yet flavorful sage and onion stuffing is always a hit for a reason.
• This make-ahead friendly pumpkin spice cheesecake mousse is bursting with fall flavor and offers a lighter, easier alternative to traditional pie.
• Got Thanksgiving leftovers? Transform them into something extraordinary with these inventive Thanksgiving leftover stuffed egg rolls – they’re truly the best way to enjoy your holiday remnants!

Finally, if you prepare this incredible sweet potato soufflé recipe, please be sure to give this recipe a rating and/or leave a comment below! I genuinely love hearing about your cooking experiences and always make time to respond to every single comment. Feel free to drop any questions you might have, too!

Oh, and don’t forget to tag me on Instagram if you share your culinary creation! Seeing these recipes come to life in your homes is truly my favorite thing, and I adore looking through all your photos. Your feedback and shares mean the world to me!

Sweet Potato Soufflé

A rich, creamy filling with crunchy pecan streusel topping makes this simple recipe the star of the dinner table.

Prep Time: 20 minutes mins

Cook Time: 1 hour hr 40 minutes mins

Servings: 6

4.9 from 49 votes

Print

Pin

cook modeprevent your screen from going dark

Equipment

• mixing bowls
• hand mixer
• wooden spoon
• 2 1/2 quart baking dish

Ingredients

Soufflé

• 5 medium sweet potatoes
• 2 large eggs
• 3/4 cup brown sugar light or dark
• 1/2 cup butter 1 stick, softened
• 2 tsp vanilla extract
• 1/2 cup milk
• 1/4 tsp kosher salt

Topping

• 1 cup chopped pecans
• 3/4 cup brown sugar light or dark, packed
• 1/2 tsp ground cinnamon
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter 1/2 stick, softened

Instructions

• Preheat the oven to 350˚F (175°C). Lightly grease a 2 1/2 quart baking dish with cooking spray (or butter).
• Poke the sweet potatoes all over with a fork. Place them on a baking sheet lined with aluminum foil or a baking mat. Bake until soft and fork tender, about 1 hour. When cool enough to handle, scoop the flesh out of the skins and place it in a large bowl. Mash the potatoes until very smooth. Set aside to cool completely to room temperature (you can also speed this up by placing the bowl in the fridge or freezer for a short period).
• To the cooled mashed sweet potatoes, add the eggs, brown sugar, softened butter, vanilla extract, milk, and salt. Using an electric hand mixer (or a stand mixer), beat until the mixture is very smooth and fluffy. Ensure there are no lumps left. Add this creamy mixture to the prepared baking dish, smoothing it into an even layer with a spoon or spatula.
• In a medium bowl, combine the chopped pecans, brown sugar, ground cinnamon, all-purpose flour, and softened butter for the topping. Stir well to combine. Sprinkle this nutty mixture evenly over the top of the sweet potato filling.
• Bake for 40 minutes, or until the topping is slightly browned and the soufflé is lightly bubbly around the edges. Let the casserole rest for 5 minutes before serving to allow the flavors to meld and the structure to set.

Video Tutorial

Nutrition Information

Calories: 775kcal | Carbohydrates: 104g | Protein: 9g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 367mg | Potassium: 854mg | Fiber: 8g | Sugar: 63g | Vitamin A: 27551IU | Vitamin C: 5mg | Calcium: 158mg | Iron: 3mg

Calories: 775kcal

Cuisine: American, Thanksgiving

Category: Side Dish