This Sweet Potato Soufflé recipe is the best way to eat sweet potatoes. I always get rave reviews when I make it! It’s also one of the most-requested Thanksgiving side dish recipes.
I feel like I make a lot of confessions here on my blog, maybe it is my safe place! 🙂 Here is today’s confession: I am not a fan of marshmallows.
Give it to me on a s’more, sure! Put it on top of my sweet potatoes, nope! Is anyone with me on this one? Please say yes!
If so, then this Sweet Potato Souffle is for you. And honestly, even if you do love marshmallows with your sweet potatoes that’s ok! I am still pretty confident that you will love this version with caramelized pecans on top.
My aunt has been making this Sweet Potato Soufflé recipe for decades now. I still remember the first Thanksgiving that she made it. I was about 10 years old and upon tasting it my mom immediately asked for the recipe!
Before I headed off to college, I typed out a bunch of family recipes and had them bound. You better believe that I put this Sweet Potato Soufflé recipe in there!
Over the years I’ve tweaked my aunt’s recipe ever so slightly. Mostly I just reduce the amount of sugar and changed the mixing method by whipping more air into the sweet potato mixture making it more soufflé-like.
Add this recipe to your list to cook for the big day. Don’t have a list yet? Check out my Thanksgiving planner to help you get started in planning a stress-free turkey day!
Sweet Potato Souffle Recipe Questions Answered:
Is Sweet Potato Casserole a dessert or side dish?
Some people will try to convince you it is a dessert. But it has potatoes in it which is a vegetable so I am sticking with that fact and going with a side dish. I think some believe it is a dessert because it is sweet and some recipes call for toasted marshmallows on top.
I do not use marshmallows in my recipe. However, it is still sweet tasting. Show me the rule that says a side dish cannot be sweet?!
How do you freeze sweet potato casserole?
- To freeze the sweet potato dish prepare the mixture as directed and spread evenly in a freezer-safe container.
- Let it cool completely before wrapping it tightly two times with foil. It can stay in the freezer for up to 3 months.
- When ready to bake, remove from the freezer to thaw overnight in the fridge. Then continue on with the recipe to make the topping and pour over the top before baking.
Can you use yams in sweet potato casserole?
Unfortunately, this would not make a good substitute. Sweet potato is exactly as it sounds, sweet. A yam is dry and starchy. Therefore, it would completely change the taste of the recipe and in my opinion, it would not be a change for the better.
How to make Sweet Potato Souffle
- First, preheat the oven to 350 degrees F and grease an 8×8-inch pan. Now bring 1 quart of water to a boil in a large saucepan.
- Next, add sweet potatoes and cook until fork-tender.
- Then, drain sweet potatoes and transfer to the bowl of a stand mixer and add the butter. Beat until smooth.
- Next, add in half-and-half, sugar, salt, cinnamon, and nutmeg. Pulse mixer on and off until the mixture is combined before increasing the speed to medium and beat until the mixture cools down to at least 80 degrees.
- Next, add eggs and beat until slightly fluffy.
- To make the topping, first mix together the melted butter, brown sugar, flour, and pecans and set aside.
- Finally, pour the sweet potatoes into the prepared baking dish and spread evenly. Next, spread the topping evenly and bake until topping is browned about 35-40 minutes.
Cook’s Note – Sweet Potato Soufflé:
- This recipe doubles nicely. You’ll need to bake it in a 9×13-inch pyrex or 3-quart baking dish. You’ll also need to increase the baking time to 45-55 minutes.
- If you want to add an extra layer of flavor to this recipe, then my aunt says that sometimes she adds 1 Tablespoon of bourbon to the sweet potato mixture right before baking it.
Disclosure: This post includes affiliate links.
Cook’s Tools:
More Thanksgiving Side Dish Recipes:
- Cheesy Broccoli Cauliflower Casserole
- Succotash
- Simple Cranberry Sauce
- Crescent Rolls
- Buttermilk Mashed Potatoes
- Cranberry Pecan Curry Rice
- Turkey Gravy
- Bacon and Apple Stuffing
- Baked Mac and Cheese
- Thanksgiving Salad
- Cornbread Casserole
- Roasted Butternut Squash
- Mashed Cauliflower
- Make-Ahead Green Bean Casserole
- Pull-Apart Potato Rolls
- Fried Apples
- 3-Cheese Potatoes Au Gratin
- Roasted Brussels Sprouts
- Crispy Smashed Potatoes
- Cranberry Salad
- Creamed Pearl Onions
- Cranberry Macadamia Nut Stuffing
Aunt Nancie’s Sweet Potato Soufflé
Ingredients
SWEET POTATOES:
- 5 cups sweet potatoes peeled and chopped (about 1.75 pounds)
- 8 Tablespoons butter softened
- ½ cup half-and-half
- ⅓ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
TOPPING:
- 8 Tablespoons butter melted
- 1 cup light brown sugar
- ½ cup all-purpose flour
- 1 cup chopped pecans
Instructions
PREPARE OVEN AND BAKING DISH:
- Move oven rack to middle the position and preheat to 350 degrees F. Grease 8x8-inch pan or other 2-quart baking dishes (I love my oval Le Creuset), and set aside.
MAKE SWEET POTATOES:
- In a large saucepan add 1 quart of water, and bring to a boil. Add sweet potatoes and cook until fork-tender, about 8-14 minutes (depending on how big your sweet potato pieces are).
- Drain sweet potatoes and transfer to the bowl of a stand mixer along with the butter. Using the paddle attachment, beat sweet potatoes and butter until smooth. Turn mixer off and add in half-and-half, sugar, salt, cinnamon, and nutmeg. Pulse mixer on and off until the mixture is combined. Increase mixer speed to medium and beat until the mixture cools down to at least 80 degrees F, about 5-6 minutes. Add eggs and beat until slightly fluffy, about 2 minutes.
MAKE TOPPING:
- While sweet potatoes are mixing, make the topping. In a small bowl mix together melted butter, brown sugar, flour, and pecans; set aside.
BAKE:
- Pour sweet potatoes into the prepared baking dish and smooth into an even layer. Evenly distribute topping over the top and bake until topping is browned, about 35-40 minutes.
Nutrition
This Sweet Potato Soufflé recipe is the best way to eat sweet potatoes. I always get rave reviews when I make it! It’s also one of the most-requested Thanksgiving side dish recipes.
Veena Azmanov says
I have not eaten sweet potato souffle ever since a little girl. My grand mom use to make an absolutely delicious one. Don’t think I have the recipe. This looks delis. Saving to try soon. Thanks
Jillian says
I hope you enjoy! 🙂
Brian Jones says
This is unlike any souflé I have ever seen but it sounds really tasty, I love the topping.
Jillian says
Thank you!
Pretty Patel says
Looks like a great recipe for Thanksgiving, I love family recipes! They are the best!
Jillian says
Me, too! Nothing beats a family recipe!
Patty says
Sounds tasty, lovely side dish of sweet potatoes!
Jillian says
Thank you!
Bintu | Recipes From A Pantry says
Oh wow this looks like the most delicious souffle! I love sweet potatoes so will have to give this a try!
Jillian says
Yay, I hope you enjoy!
Kelly says
How far ahead of time can I make this?
Jillian says
You can make it up to 3 days in advance.
Beth says
I grew up with marshmallows on our sweet potatoes then we changed to pecans and it’s so much better! I love how easy this is to make!
Angela says
Wow! What a tasty looking dish! Love all of the flavors. This will be perfect for my Thanksgiving dinner. Thanks so much for sharing!
kim says
This dish was absolutely amazing! And that topping… oh my! Will definitely be making again!
Amanda Wren-Grimwood says
I’ve never had a sweet potato dish like this but it sounds packed full of crunch and flavour so I’m making it my mission to try it!
Danielle Wolter says
I’m totally with you on the marshmallows – I don’t like them either. This souffle looks incredible! Definitely something I want on my Thanksgiving table!
Justine says
I can’t stand marshmallows on my sweet potatoes – it’s just sugar overkill. This souffle is the perfect amount of sweetness and I love the texture!
Sandi says
This recipe is full of all of the things my kids love…can’t wait to make this for Thanksgiving!
Calvin says
Neat texture, I like sweet potato, never seen this recipe before, cool.
Rosanne says
Made this for the first time for Thanksgiving and all of the guests agreed that it is a hit!