Sweet Potato Soufflé • Food Folks and Fun

The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

Recipe Cost $7.76

Recipe Serving Cost $0.97

This Sweet Potato Soufflé recipe is the best way to eat sweet potatoes. It’s creamy and has a buttery pecan streusel topping. I always get rave reviews when I make it!

It costs approximately $7.76 to make this recipe. The recipe serves eight, which works out to cost around $0.97 per serving.

If you love sweet potatoes as much as I do, don’t miss out on these Mini Sweet Potato Pies or these Ground Turkey Tacos with Sweet Potatoes.

An overhead picture of the finished Sweet Potato Soufflé with a scoop taken out of it so you can see what the interior looks like.

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 ten years old, and upon tasting it, my mom immediately asked for the recipe!

Over the years, I’ve tweaked my aunt’s recipe ever so slightly. Mainly I just reduced the sugar amount 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? Then, check out my Thanksgiving planner to help you plan a stress-free turkey day!

Ingredients and Estimated Cost

Per Serving Cost: $0.97

Recipe Cost: $7.76

5 cups sweet potatoes – $1.54
8 Tablespoons butter – $0.88
½ cup half-and-half – $0.38
⅓ cup granulated sugar – $0.06
½ teaspoon salt – $0.01
½ teaspoon ground cinnamon – $0.02
¼ teaspoon ground nutmeg – $0.15
2 large eggs – $0.46
8 Tablespoons butter – $0.88
1 cup light brown sugar – $0.44
½ cup all-purpose flour – $0.10
1 cup chopped pecans – $2.84

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

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, transfer them 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 the 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 F.
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 the topping is browned, about 35-40 minutes.

***For complete recipe instructions, see the recipe card below.

Recipe Variations

You can omit the pecans.
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, my aunt says that sometimes she adds 1 Tablespoon of bourbon to the sweet potato mixture right before baking it.

Serving and Storage Tips

MAKE AHEAD: This can be made up until 24 hours in advance. Place the sweet Potato Souffle, minus the topping, in the baking dish, cover it, and place it in the refrigerator. Make the topping, cover it and store it at room temperature. When you’re ready to bake the soufflé, Place it in the oven and ad 5 minutes to the baking time.

SERVE: You can keep this out for about two hours before it needs to be covered and refrigerated.

STORE: Place leftovers in an airtight container in the refrigerator for 3-4 days.

FREEZE: To freeze the sweet potato dish, prepare the mixture as directed and spread it evenly in a freezer-safe container. Let it cool completely before wrapping it tightly two times with plastic wrap and foil. It can stay in the freezer for up to 3 months.

THAW: Thaw overnight in the refrigerator.

REHEAT: Place the casserole in a 350 degree F oven for 20 minutes or until heated through.

A close up picture of some of the finished Sweet Potato Soufflé recipe on a white serving plate.

Recipe FAQs

Is sweet potato souffle a dessert or side dish?

Some people will try to convince you it is a dessert. But it has potatoes, a vegetable, so I am sticking with that and going with a side dish. 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?!

Can you use yams in sweet potato soufle?

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 recipe’s taste; in my opinion, it would not be a change for the better.

What is the difference between casserole and souffle?

Both can use similar ingredients. However, a souffle is known for having a lighter texture and is leavened by eggs.

Can you substitute canned sweet potatoes for fresh?

You can use canned sweet potatoes for this recipe, but if you can get fresh sweet potatoes, I definitely recommend using fresh as they taste better than canned in my opinion.

A close up picture of the Sweet Potato Soufflé so you can sew the buttery pecan topping.

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A scoop being taken out of the Sweet Potato Soufflé casserole.

Aunt Nancie’s Sweet Potato Soufflé

This Sweet Potato Soufflé recipe is the best way to eat sweet potatoes. It's creamy and has a buttery pecan streusel topping. I always get rave reviews when I make it!

5 from 16 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: holiday, sweet potato

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: people

US Customary – Metric

Calories: 490kcal

Author: My Aunt Nancie

Ingredients

SWEET POTATOES:

5 cups sweet potatoes peeled and chopped (about 1.75 pounds)
8 Tablespoons salted 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 salted butter melted
1 cup light brown sugar
½ cup all-purpose flour
1 cup chopped pecans

US Customary – Metric

Instructions

PREPARE OVEN AND BAKING DISH:

Move oven rack to middle the position and preheat to 350 degrees F.
Grease 8×8-inch pan or other 2-quart baking dishes, 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.

BAKE:

Pour sweet potatoes into the prepared baking dish and smooth into an even layer.
Evenly distribute topping over the top.
Bake until topping is browned, about 35-40 minutes.

COOL AND SERVE:

Cool for 5 minutes before serving.

Notes