Name: Aunt Nancie’s Sweet Potato Soufflé
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8 people
Ingredients: 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; 8 Tablespoons butter (melted); 1 cup light brown sugar; 1/2 cup all-purpose flour; 1 cup chopped pecans

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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.

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