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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