This Sweet Potato Souffle is sweet and fluffy on the inside, with a nutty crunchy streusel topping! Super delicious alongside your holiday roast, turkey or ham, and can be completely made ahead of time!
Delicious, Nutty Sweet Potato Souffle
Sure we think this Sweet Potato Souffle is delicious enough to make all year long, but we know that we tend to break these side dishes out around the holidays.
What’s even better is this potato side dish can be completely made ahead of time yo make your holiday planing a breeze!
Ingredients and Directions For Making A Sweet Potato Souffle
The filling for this Sweet Potato Souffle is simple, all you need is a few ingredients and a a hand mixer!
- Cream or Half and Half
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- Melted Butter
- Roasted Sweet Potatoes
After the sweet potatoes have been roasted in the oven, scoop out the flesh into a bowl along with the rest of the filling ingredients.
Whip the sweet potatoes together with a mixer until the filling is smooth, then transfer the filling into a 1 1/2 quart baking dish. We like an oval shape for this souffle because it gives you more surface area for the topping. A 9″ x 13″ baking dish will work, too but the souffle will be thinner.
Add brown sugar, flour, pecans, cinnamon and cold butter into a small bowl and mix together with a fork. Make sure that the butter is blended together with the rest of the ingredients, looking like a coarse sand when it’s done.
Top the sweet potato filling with the streusel, smoothing out into an even layer. Bake the streusel at 350 degrees for 45 minutes until the center is set and the topping is brown.
Can The Sweet Potatoes Be Boiled Instead?
You can cut the sweet potatoes into cubes and boil them, too. We do prefer roasting the sweet potatoes for this souffle recipe because it adds more of a caramel-like flavor to the potatoes.
Do I Have To Use Nuts For The Topping?
Nope! If there’s a nut allergy, just leave out the nuts in the streusel topping. Nuts do add a delicious crunch to the topping, which pairs so nicely with the sweet and creamy filling. But just a brown sugar and butter streusel topping will be wonderful, too!
Or Are There Other Nut Options?
Instead of pecans, try walnuts, pistachios, hazelnuts, macadamia nuts or slivered almonds.
Can This Sweet Potato Casserole Be Made Ahead Of Time?
Yes! This is a totally make ahead side dish recipe, making it a perfect option for holidays and parties. all you need to do is make the souffle, cover it and keep it in the fridge for up to two days.
Just remove the souffle from the refrigerator 30 minutes before baking to let it come to room temperature. Bake per the instructions in the recipe card and you’re ready to serve!
What Is The Difference Between a Souffle and a Casserole?
The main difference between a souffle and a casserole is that a souffle is lightened with eggs, resulting in a fluffy texture. A sweet potato casserole has a creamier texture on the inside, equally delicious, just a bit different!
Looking For More Holiday Sides?
- Cheesy Roasted Asparagus
- Acorn Squash with Brown Sugar and Walnuts
- Twice Baked Sweet Potatoes
- Rice Pilaf with Almonds and Cranberries
- Green Beans Almondine
- Duchess Potatoes
- Green Bean Casserole
This Sweet Potato Souffle is so fluffy and sweet on the inside, with a crunchy, nutty streusel topping! A delicious side dish for your holiday turkey or ham!
- 4 pounds sweet potatoes, cut in half and roasted for 35–40 minutes at 400. scoop out flesh into bowl
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 eggs, beaten
- 1/2 cup heavy cream
- 4 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
For The Topping:
- 1 cup brown sugar packed
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 4 tablespoons butter slightly softened (just to take the chill off, not completely soft)
- Preheat the oven to 400 degrees. Cut the sweet potatoes in half and place them on a foil lined baking sheet, flesh side down. Roast for 35-40 minutes or until the insides of the potato are tender. Remove the potatoes from the oven, let cool enough to handle and then scoop the flesh into a large mixing bowl. Turn the oven down to 350 degrees.
- Add both sugars, eggs, cream, butter, vanilla and salt to the bowl with the sweet potatoes. Use a hand mixer to whip the potato filling until light and fluffy.
- Pour the potato filling into a 1 1/2 quart baking dish, similar in size to the oval one that we’re using here. A dish with more surface area holds the streusel topping better than an 8″ x 8″ dish.
- Place the ingredients for the topping into a small bowl and mix together with a fork until blended. The topping should look like coarse sand once the butter in incorporated into the sugar and flour.
- Pour the topping onto the sweet potato filling, smoothing out into an even layer. Bake the souffle at 350 degrees for 40-45 minutes until the filling is set and the topping is browned. You can broil the souffle for 2-3 minutes to crisp up the topping even further if desired.
Store: Store leftover souffle in an air tight container in the refrigerator for up to 4 days.
Reheat: Reheat leftovers in the microwave or oven until warmed through.
Freeze: Freeze a baked souffle by covering it with plastic wrap, then heavy duty aluminum foil. Freeze the souffle for up to 3 months, then defrost in the refrigerator over night and warm up in the oven.
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: mantitlement, sweet potato souffle, thanksgiving side dishes, holiday sides, sweet potato recipes, make ahead recipes, casserole recipes