Best-Ever Sweet Potato Soufflé recipe

Aunt Nancie’s Sweet Potato Soufflé

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!
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Course Side Dish
Cuisine American
Keyword holiday, sweet potato
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 people
Calories 490kcal
Author Jillian - a Food, Folks and Fun original!


  • 5 cups sweet potatoes peeled and chopped (about 1.75 pounds)
  • 8 Tablespoons butter softened
  • ½ cup half-and-half
  • 1/3 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


  • 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.


Serving: 1serving | Calories: 490kcal | Carbohydrates: 46.41g | Protein: 4.72g | Fat: 33.55g | Cholesterol: 108mg | Sodium: 369mg | Potassium: 262mg | Fiber: 2.7g | Sugar: 36.22g | Vitamin A: 3450IU | Vitamin C: 2.2mg | Calcium: 80mg | Iron: 1.3mg