Sweet Potato Souffle

This Sweet Potato Souffle is sweet and fluffy on the inside, with a nutty crunchy streusel topping. So delicious alongside your holiday roast, turkey or ham. This sweet potato side dish can be made ahead of time and baked when you need it.

sweet potato souffle on plate with fork

Why You’ll Love This Sweet Potato Souffle

Not only are we excited to share this Sweet Potato Souffle recipe with you, we have lots of helpful tips and details to make this recipe look and taste it’s best!

However, if you’re ready to dive right into making this delicious sweet potato side dish, scroll down to the recipe card or click the “jump to recipe” button above the first photo.

  • Make Ahead Recipe: Make ahead side dishes make planning holidays and parties so much easier.
  • Holiday Comfort Food: We love making recipes like this souffle that are over the top delicious and a bit decadent on special occasions and holidays.
  • Goes With Anything: Whether you’re serving a ham, turkey or beef roast, this sweet potato dish is a perfect side dish.
baking dish with sweet potato souffle recipe from the top

Ingredients You’ll Need

Scroll to the recipe card at the bottom of the post for complete list of ingredients and amounts needed.

  • Sweet Potatoes: sliced in half and baked until tender. (not pictured)
  • White Sugar: granulated, white sugar.
  • Brown Sugar: Light or dark.
  • Eggs
  • Heavy Cream
  • Butter
  • Vanilla Extract
  • Kosher Salt
  • Flour: All purpose
  • Chopped Pecans
  • Cinnamon

How To Make

Just a few easy steps and you’ll be ready to get this souffle into the oven. For complete instructions, scroll down to the recipe card at the bottom of the page.

  • STEP 1 – 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.
  • STEP 2 – Remove the potatoes from the oven, let cool enough to handle and then scoop the flesh into a large mixing bowl.
  • STEP 3 – Add brown and white sugar, 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.
  • STEP 4 – Pour the potato filling into a 1 1/2 quart baking dish, similar in size to the oval one that we’re using here.
sweet potato souffle before baking
  • STEP 5 – Add the ingredients for the streusel topping into a small bowl and mix together with a fork until blended.
  • STEP 6 – Pour the topping on top of 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.

Can I Leave Out The Nuts In The Topping?

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 nicely with the sweet and creamy filling. But just a brown sugar and butter streusel topping will be delicious as well.

spoon in baking dish with sweet potato souffle

Can This Side Dish Be Made Ahead Of Time?

Yes. This sweet potato souffle is a make ahead side dish, making it a perfect option for holidays and parties. You can make this recipe up to 2 days ahead of time and store it in the refrigerator until you’re ready.

Remove the casserole dish from the refrigerator 30 minutes before baking to let it come to room temperature and then bake per the instructions in the recipe card.

sweet potato souffle in white plate with fork

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 little bit different!

Looking For More Holiday Sides?

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sweet potato souffle in white plate with fork

Sweet Potato Souffle

  • Author: Dan
  • Prep Time: 35 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x

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!

Scale

Ingredients

  • 4 pounds sweet potatoes
  • 1/4 cup white 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 packed brown sugar
  • 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)

Instructions

  1. 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 inside of the potato is 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.
  2. Add both sugars, (1/4 cup both white and brown sugar) 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.
  3. Pour the potato filling into a 1 1/2 quart baking dish. A dish with more surface area holds the streusel topping better than an 8″ x 8″ dish, or you can use less of the streusel topping.
  4. Add the ingredients for the brown sugar and nut topping into a small bowl and mix together with a fork until blended. The topping should look like coarse sand once the butter is incorporated into the sugar and flour.
  5. 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, just watch that the nuts don’t burn.

Recipe Notes

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

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