Sweet Potato Soufflé is the best way to eat sweet potatoes, and I always get rave reviews when I make it! It’s also one of the most-requested Thanksgiving side dish recipes!
Disclosure: This post for Aunt Nancie’s Sweet Potato Soufflé recipe includes affiliate links, this means I make a few cents if you buy the item by clicking my link. This costs you nothing, but it helps keep this blog running on butter…lots of butter! See the rest of Food Folks and Fun’s disclosure policy here.
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. I’ve reduced the amount of sugar and improved the mixing method by whipping more air into the sweet potato mixture making it more soufflé-like.
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.
Cook’s Tools – Sweet Potato Soufflé:
More Thanksgiving Side Dish Recipes:
- Cheesy Broccoli Cauliflower Casserole
- Simple Cranberry Sauce
- Simple Cranberry Sauce
- Crescent Rolls
- Buttermilk Mashed Potatoes
- Cranberry Pecan Curry Rice
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TWO YEARS AGO: Pumpkin Pecan Pie Monkey Bread
THREE YEARS AGO: Cheese Platter Basics – Tips for the Perfect Spread
- SWEET POTATOES:
- 5 cups sweet potatoes, peeled and chopped (about 1.75 pounds)
- 8 Tablespoons
- ½ cup half-and-half
- ⅓ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- 8 Tablespoons butter, melted
- 1 cup light brown sugar
- ½ cup all-purpose flour
- 1 cup chopped pecans
- 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 mixture is combined. Increase mixer speed to medium and beat until 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 small bowl mix together melted butter, brown sugar, flour, and pecans; set aside.
- BAKE: Pour sweet potatoes into 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.
Serves 8 as a side dish.