The Best Sweet Potato Souffle
This sweet potato souffle is creamy, dreamy, and crowned with a golden, crunchy pecan topping that melts in your mouth. Whether you’re hosting Thanksgiving, Friendsgiving, or a cozy autumn dinner, this dish brings a nostalgic blend of warmth and elegance to the table. The buttery richness of whipped sweet potatoes combined with cinnamon and brown sugar creates a velvety bite, while the toasted pecans on top provide the perfect contrast. It’s a side dish that often steals the show guests always go back for seconds.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 15 mins | 55 mins | 1 hr 10 mins | 8 | Easy | American | Fall, Holiday |
Why You’ll Love This Recipe
- Perfect for Holidays: This souffle is a standout dish on any Thanksgiving or Christmas spread decadent, cozy, and crowd-pleasing.
- Creamy Meets Crunchy: The filling is luxuriously smooth, while the pecan topping adds just the right amount of crisp.
- Make-Ahead Friendly: You can prepare the sweet potatoes a day or two in advance, saving you time on busy cooking days.
- Simple Pantry Ingredients: Most of the ingredients are pantry staples, making this dish both accessible and economical.
- Kid and Adult Approved: The natural sweetness of the sweet potatoes paired with brown sugar is a hit with everyone at the table.
Sweet Potato Souffle with Buttery Pecan Crust
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
This Sweet Potato Souffle is velvety smooth, creamy, and topped with a crunchy, buttery pecan crust. Elevate your holiday gatherings with this irresistible side dish.
Ingredients
- 3 tablespoons unsalted butter
- 2 pounds sweet potatoes, peeled and chopped into ¾-inch cubes
- ½ teaspoon salt
- 2 eggs
- ½ cup packed light brown sugar
- ½ cup heavy cream
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¾ cup toasted pecans, chopped
- ¼ cup packed light brown sugar
- 3 tablespoons all purpose flour
- 3 tablespoons melted butter
Instructions
1. Melt butter in a large saucepan over high heat. Add chopped sweet potatoes and sauté for 2–3 minutes while stirring constantly.
2. Add ½ cup water and salt, stir, cover with a lid, and reduce heat to low. Cook for 15–20 minutes until the potatoes are very tender.
3. Uncover and increase heat to cook off any remaining moisture. Remove from heat and let cool completely.
4. Preheat oven to 350°F. Grease an 8×8 inch baking dish or similar-sized casserole dish.
5. To the cooled sweet potatoes, add eggs, brown sugar, heavy cream, cinnamon, and baking powder. Beat with an electric mixer on high until velvety smooth.
6. Spread the mixture evenly in your baking dish.
7. In a bowl, combine chopped pecans, brown sugar, and flour. Stir in melted butter until well-mixed and crumbly.
8. Sprinkle the pecan topping over the souffle. Bake for 30–40 minutes until the top is golden brown and the filling has slightly puffed.
9. Let it cool on a wire rack before serving. For the creamiest texture, serve at room temperature.
Notes
Cool the sweet potatoes completely before adding eggs to avoid scrambling them.
Sweet potatoes and even the full filling can be made ahead and stored in the fridge.
Double the recipe for a 9×13 pan and extend baking time slightly.
Add vanilla or maple syrup for extra warmth and flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 casserole
- Calories: 333
- Sugar: 19g
- Sodium: 266mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 69mg
Ingredients
- 3 tablespoons unsalted butter
- 2 pounds sweet potatoes, peeled and chopped into ¾-inch cubes
- ½ teaspoon salt
- 2 eggs
- ½ cup packed light brown sugar
- ½ cup heavy cream
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking powder
For the Topping
- ¾ cup toasted pecans, chopped
- ¼ cup packed light brown sugar
- 3 tablespoons all purpose flour
- 3 tablespoons melted butter
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Sweet Potatoes | Choose firm, orange-fleshed sweet potatoes for maximum flavor and smooth texture |
| Heavy Cream | Swap with half-and-half for a lighter version, though cream adds richness |
| Brown Sugar | Light brown sugar gives a caramel-like depth; dark brown works too for deeper flavor |
| Cinnamon | Add a pinch of nutmeg or allspice for a more spiced profile |
| Eggs | Room temperature eggs blend better into the sweet potatoes |
| Pecans | Toast beforehand to bring out their nutty aroma and enhance crunch |
| Flour | Helps bind the topping use almond flour for a gluten-free option |
| Butter | Use unsalted to control overall saltiness, or reduce salt if using salted butter |
Step-by-Step Instructions
- Cook the Sweet Potatoes: Melt butter in a large saucepan over high heat. Add chopped sweet potatoes and sauté for 2–3 minutes while stirring constantly.
- Simmer Until Tender: Add ½ cup water and salt, stir, cover with a lid, and reduce heat to low. Cook for 15–20 minutes until the potatoes are very tender. Check occasionally and add more water if needed.
- Evaporate Excess Liquid: Uncover and increase heat to cook off any remaining moisture. Remove from heat and let cool completely.
- Preheat and Prepare: Preheat oven to 350°F. Grease an 8×8 inch baking dish or similar-sized casserole dish.
- Blend the Filling: To the cooled sweet potatoes, add eggs, brown sugar, heavy cream, cinnamon, and baking powder. Beat with an electric mixer on high until velvety smooth.
- Transfer to Dish: Spread the mixture evenly in your baking dish.
- Make the Topping: In a bowl, combine chopped pecans, brown sugar, and flour. Stir in melted butter until well-mixed and crumbly.
- Top and Bake: Sprinkle the pecan topping over the souffle. Bake for 30–40 minutes until the top is golden brown and the filling has slightly puffed.
- Cool and Serve: Let it cool on a wire rack before serving. For the creamiest texture, serve at room temperature.
Helpful Tips
- Cool Sweet Potatoes First: Hot potatoes can scramble the eggs, make sure they’re cool before mixing.
- Use an Electric Mixer: This ensures a whipped, airy texture that’s smooth and uniform.
- Toast Your Pecans: A quick toast in the oven or skillet enhances the flavor and crunch.
- Don’t Overbake: Souffle should puff slightly, not dry out; watch closely in the final 10 minutes.
Expert Tips for the Best Results
- Serve at Room Temp: Letting the souffle rest helps the flavors meld and creates a luscious, creamy texture.
- Refrigerate Overnight: Prepping the base ahead allows the spices to deepen and simplifies your day-of cooking.
- Double for a Crowd: Easily scale the recipe to fit a 9×13 pan, just extend the bake time slightly.
- Add a Dash of Vanilla: A touch of vanilla extract in the filling adds aromatic depth.
Recipe Variations
- Marshmallow Topping: Replace pecan topping with mini marshmallows for a nostalgic, gooey twist.
- Gluten-Free Option: Use almond flour or oat flour in the topping for a gluten-free version.
- Spiced Up Version: Add a pinch of cloves, ginger, or nutmeg to the filling for a warmer, spicier flavor.
- Maple Touch: Drizzle in a tablespoon of maple syrup into the filling for a deeper sweetness.
Make Ahead & Freezer Tips
Make the filling up to 2 days ahead and store it covered in the fridge. On the day of serving, prepare the topping fresh, assemble, and bake. To freeze, prepare the full dish and freeze before baking, thaw overnight in the fridge and bake as instructed. You can also freeze leftovers in airtight containers for up to 2 months.
Serving Suggestions
Serve straight from the baking dish or spoon into elegant ramekins for individual portions. Garnish with a light sprinkle of cinnamon or a few whole toasted pecans on top. This dish shines on a Thanksgiving table, but it also complements a roast chicken or pork tenderloin dinner beautifully.
Pairing Ideas
Pair with roasted turkey, glazed ham, or maple Dijon chicken. For drinks, try spiced apple cider, a crisp Chardonnay, or even a cinnamon-infused bourbon cocktail. A side of sautéed green beans or a fresh salad balances the richness perfectly.
Storage and Reheating Tips
Store leftovers in the fridge for up to 4 days in a sealed container. Reheat individual portions in the microwave for 30–45 seconds until warm. For best texture, reheat in a 350°F oven for 10–15 minutes, uncovered, to re-crisp the topping.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! You can cook the sweet potatoes or make the entire filling a day or two ahead. Just assemble and bake when ready to serve.
Can I use canned sweet potatoes?
You can, but fresh sweet potatoes provide a superior flavor and texture. If using canned, be sure to drain and mash well before using.
How do I know when the souffle is done?
The souffle should puff slightly and the pecan topping will be golden brown. A slight jiggle in the center is fine, it will firm up as it cools.
Can I make it dairy-free?
Yes, use coconut cream or almond milk instead of heavy cream, and vegan butter or coconut oil for the topping.
What’s the best substitute for pecans?
Walnuts or chopped almonds work well. If nut-free, try a streusel topping with oats and flour.
Is it sweet enough to be dessert?
Absolutely! Though it’s often served as a side, this souffle is sweet and rich enough to double as a light dessert.
Can I use a different size pan?
Yes, an 8×8 pan works great, but you can also use a round casserole dish or double it for a 9×13. Just adjust baking time accordingly.
Nutrition Info (per serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1/8 casserole | 333 | 5g | 43g | 20g | 5g | 19g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Sweet Potato Souffle is the ultimate cozy-meets-elegant side dish for the holidays or any comforting meal. Make it once and it’ll become a family tradition for years to come, creamy, crunchy, and completely unforgettable.
