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A creamy take on a classic holiday side dish, sweet potato souffle feeds the masses and is topped with a delicious crunchy nut topping.
A Potato Side to Love!
When it comes to Luna family gatherings and holidays, we are ALL about the side dishes! Being huge sweet potato lovers, we always include at least a couple of sweet potato side dishes like our Mashed Sweet Potatoes, Sweet Potato Casserole or this sweet potato souffle.
Do we include classic potato sides as well? Of course, but we since the love of sweet potatoes runs deep, we LOVE to include them as well (we don’t want them feeling left out, after all). 😉
Fortunately, this dish is one of our favorite ways to enjoy sweet potatoes. They’re both sweet and savory and are quite easy to make. We truly believe they’ll be the perfect addition to your Thanksgiving dinner or to any dinner you make.
WHY WE LOVE IT:
- Southern comfort. The sweet nut topping and creamy base are packed with southern charm.
- Simple side. To make this easy side dish, just boil, mix, and bake.
- Make ahead. It’s easy to prep ahead and store the prepared dish in the fridge or freezer until you’re ready to bake it!
Ingredients
PREP TIME: 15 minutes
COOK TIME: 45 minutes
- 6 sweet potatoes, peeled and cut into cubes – or 3 cups mashed canned yams (unsweetened) – Do not boil, simply mash and add to the ingredients in step 2.
- 1 cup granulated sugar
- ½ cup milk – the higher the fat content the creamier the texture
- ½ cup melted butter – unsalted
- 1 teaspoon vanilla extract – Add extra flavor with ginger, cinnamon, orange zest, maple syrup, nutmeg, or pumpkin pie spice.
- 2 large eggs, beaten
- ½ teaspoon salt
Topping
- 1 cup dark brown sugar – or light brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup melted butter – unsalted
- 1 cup chopped pecans – diced almonds or walnuts
How to Make Sweet Potato Souffle
- PREP. Add 6 cups cubes sweet potatoes to a large stockpot, covering with 1 inch of water. Bring to a boil over medium heat and cook for about 8-10 minutes or until fork tender. Drain the water and remove the potatoes.
- Preheat oven to 350°F. Grease a 9×13 baking dish and set aside.
- SEASON. In a large bowl, add 1 cup sugar, ½ cup milk, ½ cup butter,1 teaspoon vanilla, 2 eggs, and ½ teaspoon salt. Beat until fluffy. Add sweet potatoes and beat on low until smooth and combined.
- Pour into the prepared baking dish.
- TOPPING. In a small bowl, make the topping by mixing 1 cup brown sugar, ⅓ cup flour, ⅓ cup butter, and 1 cup pecans.
- BAKE. Sprinkle the pecan crumble over the sweet potato mixture and bake for 36-40 minutes. Serve warm.
Make INdividual Servings
Divide the souffle batter evenly into ramekins, filling them ¾ of the way full. Evenly add the streusel topping and bake for about 20-25 minutes.
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Sweet Potato Souffle
Ingredients
- 6 sweet potatoes, peeled and cut into cubes
- 1 cup granulated sugar
- ½ cup milk
- ½ cup melted butter
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
- ½ teaspoon salt
Topping
- 1 cup dark brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup melted butter
- 1 cup chopped pecans
Instructions
- Add sweet potatoes to a large stockpot, covering them with 1 inch of water. Bring to a boil over medium heat and cook for about 8-10 minutes or until fork tender. Drain the water and remove the potatoes.
- Preheat oven to 350°F. Grease a 9×13 baking dish and set aside.
- In a large bowl, add sugar, milk, butter, vanilla, eggs, and salt. Beat until fluffy. Add sweet potatoes and beat on low until smooth and combined.
- Pour into the prepared baking dish.
Topping
- Mix the brown sugar, flour, butter, and pecans. Sprinkle over the sweet potato mixture and bake for 36-40 minutes. Serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Fridge. Assemble up to 24 hours in advance, cool, and store covered in the refrigerator.
Freezer. Wrap the cooled dish with plastic wrap and again with aluminum foil, freeze for up to 3 months. Thaw this sweet potato souffle recipe overnight in the fridge before baking.
Store leftovers in the fridge for 3-4 days in an airtight container or freeze for 2-3 months.
