Fluffy, warmly spiced, and crowned with a crisp pecan topping, this Sweet Potato Souffle is the holiday side that steals the show every time. It tastes like a cozy hug and fills the kitchen with the best fall aromas. Easy to make ahead and perfect for gatherings both big and small.
Why You’ll Love This Sweet Potato Souffle
- Comforting, bakery-worthy texture that is light, creamy, and not too sweet
- Crowd pleaser for holidays, potlucks, and Sunday suppers
- Make ahead friendly with simple reheat instructions
- Flexible toppings including pecan streusel or marshmallows
- Easy pantry ingredients with reliable, repeatable results
Sweet Potato Souffle Ingredients & Substitutions
For the Sweet Potato Base
- 3 lb sweet potatoes, scrubbed (orange-fleshed works best; canned is OK, see FAQs)
- 6 tbsp unsalted butter, softened (or vegan butter or coconut oil)
- 2 large eggs, room temperature (or 2 flax eggs for vegan)
- 1/2 cup milk or half-and-half (dairy free: canned coconut milk or oat milk)
- 2/3 cup sugar total: 1/3 cup granulated + 1/3 cup light brown (or 1/2 cup maple syrup, reduce milk by 2 tbsp)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon, 1/4 tsp nutmeg, pinch cloves optional
- 1/2 tsp fine sea salt
- Optional flavor boosts: 1 tbsp bourbon or zest of 1 orange
For the Pecan Streusel
- 3/4 cup chopped pecans (or walnuts; nut free: use rolled oats or pumpkin seeds)
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour (gluten free: oat flour or 1:1 GF blend)
- 1/4 tsp cinnamon and a pinch of salt
- 4 tbsp unsalted butter, melted (or coconut oil)
Marshmallow option: 3 cups mini marshmallows to finish during the last minutes of baking.
Step-by-Step Instructions to Make Sweet Potato Souffle
1. Roast the Sweet Potatoes
Heat oven to 400 F. Pierce sweet potatoes with a fork and place on a foil-lined sheet. Roast 50 to 60 minutes until very tender. Cool just until you can handle, then peel. Roasting concentrates flavor and avoids watery mash. In a hurry, you can peel, cube, and boil until tender, then drain well.
2. Prep the Dish and Adjust the Oven
Lower the oven to 350 F. Grease a 2 quart baking dish or 9×9 inch pan with butter or nonstick spray.
3. Mash and Mix the Base
Mash peeled sweet potatoes in a large bowl until very smooth. Stir in butter and both sugars until melted and silky. Whisk eggs with milk and vanilla in a separate bowl, then whisk into the potatoes along with cinnamon, nutmeg, and salt. Add bourbon or orange zest if using. Taste and adjust sweetness or salt.
4. Make the Pecan Streusel
Stir pecans, brown sugar, flour, cinnamon, and salt in a bowl. Drizzle in melted butter and toss with a fork until you have clumpy crumbs.
5. Assemble and Bake
Spread the sweet potato mixture into the prepared dish. Sprinkle evenly with streusel. Bake at 350 F for 25 to 30 minutes, until puffed slightly at the edges and the topping is golden and crisp.
6. Optional Marshmallow Finish
If you love marshmallows, remove the dish near the end, scatter mini marshmallows on top, and return to the oven for 5 to 8 minutes until gooey and toasted. Watch closely.
Tips for Success
- Roast instead of boil when possible for deeper flavor and less moisture.
- Let the mash steam off excess moisture before mixing to keep the texture light.
- Use room temperature eggs and milk so the mixture blends smoothly.
- Do not overbake. Pull when the center is set but still soft for a custardy texture.
- For the cleanest slices, rest 10 minutes before serving.
Variations of Sweet Potato Souffle
- Maple Bourbon: Swap sugars for 1/2 cup maple syrup and add 1 tbsp bourbon.
- Orange Pecan: Add orange zest and 1 tbsp orange juice to the base.
- Nut Free Crunch: Use oats and pumpkin seeds in place of pecans.
- Gluten Free: Use a 1:1 gluten free flour or oat flour in the streusel.
- Vegan: Coconut milk, vegan butter, and flax eggs yield a luscious dairy free version.
- Marshmallow Topped: Skip streusel and finish with mini marshmallows.
Serving Suggestions: What to Pair with Sweet Potato Souffle
- Holiday mains like roast turkey, glazed ham, or prime rib
- Bright sides such as citrusy green salad or roasted Brussels sprouts
- Tangy cranberry sauce to balance the sweetness
- Drinks: spiced cider, Pinot Noir, or a dry sparkling wine
Storage & Reheating Instructions
- Refrigerate: Cover and chill up to 4 days.
- Reheat: Warm covered at 325 F for 15 to 20 minutes, then uncover to re-crisp.
- Microwave: Individual portions 45 to 60 seconds until heated through.
- Freeze: Assemble base and freeze without streusel up to 2 months; thaw, add fresh streusel, and bake. Leftovers also freeze well tightly wrapped.
Memories Made Around the Table
Every year my mom let me be in charge of the topping. I would sneak a few extra pecans and press them into the corners, knowing that was my slice. The smell of cinnamon and sweet potatoes still means everyone’s coming home.
FAQs
Is this a true French souffle?
It is a Southern-style casserole that bakes up fluffy from whipped eggs, not a classic French rise-and-fall souffle. It is sturdier, easier, and perfect for sharing.
Can I make it ahead?
Yes. Assemble the base the day before and refrigerate. Mix the streusel separately and keep chilled. Top and bake just before serving. Add 5 to 10 minutes to bake time if the base is cold.
Can I use canned sweet potatoes or yams?
Yes. Drain very well and pat dry, then mash and proceed. Start with about 6 cups mashed. Reduce added sugar slightly since canned varieties can be sweetened.
How do I make it less sweet?
Reduce sugar in the base to 1/3 cup total and use a lightly sweet oat crumble instead of streusel. Salt and citrus zest also balance sweetness nicely.
What pan size works best?
A 2 quart baking dish is ideal. A 9×9 inch pan works too. For a 9×13 inch pan, increase the recipe by 1.5 times.
Final Thoughts
This Sweet Potato Souffle brings cozy flavor and an irresistible crunch to any table, with simple steps and flexible toppings that fit your menu. Make it once, and it will become a tradition.
Sweet Potato Souffle with Pecan Streusel Topping
Equipment
- 1 2-quart baking dish or 9x9 inch pan
- 1 Baking Sheet foil-lined, for roasting potatoes
- 1 Large bowl
- 1 medium bowl
- 1 Whisk
- 1 Fork for piercing potatoes
Ingredients
For the Sweet Potato Base
- 3 lb sweet potatoes scrubbed; orange-fleshed works best
- 6 tbsp unsalted butter softened
- 2 eggs large, room temperature
- 0.5 cup milk or half-and-half dairy-free options: canned coconut milk or oat milk
- 0.33 cup granulated sugar
- 0.33 cup light brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- ground cloves pinch, optional
- 0.5 tsp fine sea salt
- 1 tbsp bourbon optional
- 1 orange zest only, optional
For the Pecan Streusel
- 0.75 cup pecans chopped
- 0.5 cup light brown sugar
- 0.5 cup all-purpose flour
- 0.25 tsp ground cinnamon
- fine sea salt pinch
- 4 tbsp unsalted butter melted
Optional Marshmallow Topping
- 3 cup mini marshmallows
Instructions
Roast the Sweet Potatoes
- Heat oven to 400°F. Pierce sweet potatoes with a fork and place on a foil-lined baking sheet. Roast 50 to 60 minutes until very tender. Cool just until you can handle, then peel. (In a hurry, peel, cube, and boil until tender; drain well.)
Prep the Dish and Adjust the Oven
- Lower oven to 350°F. Grease a 2-quart baking dish or 9x9-inch pan with butter or nonstick spray.
Mash and Mix the Base
- Mash peeled sweet potatoes in a large bowl until very smooth. Stir in butter and both sugars until melted and silky. Whisk eggs with milk and vanilla in a separate bowl, then whisk into potatoes along with cinnamon, nutmeg, and salt. Add bourbon or orange zest if using. Taste and adjust sweetness or salt.
Make the Pecan Streusel
- In a bowl, combine pecans, brown sugar, flour, cinnamon, and a pinch of salt. Drizzle in melted butter and toss with a fork until clumpy crumbs form.
Assemble and Bake
- Spread the sweet potato mixture into the prepared dish. Sprinkle evenly with streusel. Bake at 350°F for 25 to 30 minutes, until slightly puffed at the edges and the topping is golden and crisp.
Optional Marshmallow Finish
- For a marshmallow topping, remove the dish near the end, scatter mini marshmallows on top, and return to the oven for 5 to 8 minutes until gooey and toasted. Watch closely.