This sweet potato soufflé recipe features ultra-creamy mashed sweet potatoes topped with a crunchy brown sugar pecan streusel. Unlike traditional sweet potato casserole, this soufflé has a lighter, fluffier texture that rises beautifully during baking. Perfect for Thanksgiving, Christmas, or any holiday meal, this gourmet sweet potato side dish is simple to make yet impressive enough to elevate your entire table.
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 65 minutes | Servings: 6-8
Table of Contents
Why This Sweet Potato Soufflé is Better Than Casserole
The difference between sweet potato soufflé and casserole is all about texture. This sweet potato soufflé recipe creates a lighter, fluffier consistency that rises significantly during baking thanks to beaten eggs and baking powder. Traditional sweet potato casserole has a denser, more solid texture without the airy lift. The result is an elegant side dish with a luxurious, cloud-like texture topped with buttery pecan streusel.
What makes this recipe special:
- Ultra-creamy and slightly fluffy texture
- Rises beautifully during baking
- Buttery brown sugar pecan streusel topping
- Make-ahead friendly for holiday meal prep
- Feeds 6-8 people generously
- More elegant than traditional casserole
Ingredients for Sweet Potato Soufflé
For the Sweet Potato Base:
- 2 pounds sweet potatoes (about 4 medium), peeled and chopped into ¾-inch cubes
- 3 tablespoons unsalted butter
- ½ teaspoon salt
- 2 large eggs
- ½ cup packed light brown sugar
- ½ cup heavy cream
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking powder
For the Pecan Streusel Topping:
- ¾ cup toasted pecans, chopped
- ¼ cup packed light brown sugar
- 3 tablespoons all-purpose flour
- 3 tablespoons melted butter
How to Make Sweet Potato Soufflé
Step 1: Cook the Sweet Potatoes
Place a medium to large saucepan over high heat and add 3 tablespoons of butter. Let it melt completely. Add the cubed sweet potatoes and sauté for 2-3 minutes, stirring constantly to coat them in butter. Add ½ cup of water and salt, then stir well to combine. Cover the saucepan with a lid, reduce heat to low, and cook for 15-20 minutes, or until the sweet potatoes are very tender and begin to break down. Check occasionally and add a splash more water if it evaporates before the potatoes are fully cooked to prevent burning.
Step 2: Evaporate Excess Liquid
Once the sweet potatoes are tender, uncover the pan and increase the heat to medium-high. Cook for 1-2 minutes to evaporate any remaining traces of liquid, stirring gently. This step is crucial—excess moisture will make your soufflé runny. Remove the pan from heat and let the sweet potatoes cool completely. You can prepare the sweet potatoes up to this stage and refrigerate for 1-2 days.
Step 3: Prepare the Soufflé Base
Preheat your oven to 350°F. Grease an 8×8-inch square baking pan and set aside. Add the eggs, brown sugar, heavy cream, cinnamon, and baking powder to the cooled sweet potatoes. Using an electric hand mixer on high speed, beat the mixture for about 2 minutes until very smooth, creamy, and slightly airy. The beating incorporates air that helps create the soufflé’s signature fluffy texture.
Step 4: Make the Pecan Streusel Topping
In a small bowl, combine the chopped toasted pecans, brown sugar, and flour. Stir to mix evenly. Add the melted butter and stir well until all ingredients are evenly combined and the mixture becomes crumbly. The butter should coat all the dry ingredients.
Step 5: Assemble and Bake
Transfer the sweet potato mixture into the prepared baking dish and spread it evenly with a spatula. Sprinkle the pecan streusel topping evenly over the entire surface. Bake for 30-40 minutes, or until the soufflé has puffed slightly around the edges and the topping is golden brown and crispy.
Step 6: Cool and Serve
Place the baking dish on a wire rack and let the soufflé cool to room temperature. This resting time allows it to fully set and enhances the creamy, luxurious texture. The soufflé can be made earlier in the day and served at room temperature, making it perfect for Thanksgiving when oven space is limited.
Tips for Perfect Sweet Potato Soufflé
Cook off all moisture. The most important step is ensuring there’s absolutely no trace of liquid remaining after cooking the sweet potatoes. This prevents a runny filling and ensures the proper consistency.
Let sweet potatoes cool completely. Hot sweet potatoes can scramble the eggs when mixed. Always cool to room temperature before adding other ingredients.
Beat the mixture thoroughly. Use an electric mixer on high speed for a full 2 minutes. This incorporates air for a light, fluffy texture and ensures the sweet potatoes are completely smooth.
Toast the pecans. Toasting pecans before chopping enhances their nutty flavor and adds extra crunch to the streusel topping.
Don’t skip the resting time. Allowing the soufflé to cool to room temperature after baking helps it set properly for the best creamy texture.
Use fresh sweet potatoes. Canned sweet potatoes won’t work well for this soufflé recipe as they affect both texture and make it impossible to achieve the light, airy consistency.
Make-Ahead Sweet Potato Soufflé
This sweet potato soufflé with pecans is the perfect make-ahead holiday side dish:
2-3 days ahead (refrigerator): Prepare the mashed sweet potato mixture and spread it into your casserole dish. Cover tightly with plastic wrap or foil and refrigerate. Mix the pecan streusel topping separately and store in a zip-top bag in the fridge. When ready to bake, sprinkle the topping over the base and bake as directed. Add 5-10 extra minutes to the baking time since it will be cold.
Up to 1 month ahead (freezer): Prepare the sweet potato mixture and spread it into a freezer-safe casserole dish. Wrap tightly with plastic wrap and aluminum foil, then freeze. Thaw in the refrigerator overnight or at room temperature for several hours before baking. Add the pecan topping just before baking for the best texture and crunch.
Partial prep: Cook the sweet potatoes 1-2 days ahead, cool completely, and refrigerate in an airtight container. Complete the recipe when ready to bake.
Storage and Reheating Instructions
Refrigerator: Store leftover sweet potato soufflé covered with foil or in an airtight container for up to 4 days.
Freezer: Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
Reheating: Place in a cold oven, then set temperature to 350°F. This allows the soufflé to heat through evenly without over-browning the topping. Alternatively, reheat at 325°F if you’re short on time. Let it sit at room temperature for 30 minutes before reheating for best results.
Recipe Variations
Dairy-free sweet potato soufflé: Use your favorite plant-based milk like oat, almond, or coconut milk instead of heavy cream. Replace butter with vegan butter or melted coconut oil.
Nut-free version: Skip the pecans and use rolled oats or a crunchy oat-based topping instead for texture without nuts.
Gluten-free soufflé: Replace the all-purpose flour in the topping with gluten-free flour blend, almond flour, or finely ground gluten-free rolled oats.
Add vanilla extract: Stir in 1 teaspoon of vanilla extract with the cinnamon for a more dessert-like flavor profile.
Walnut topping: Substitute walnuts for pecans—they pair just as well with the sweet potato base.
Double the recipe: Use a 9×13-inch baking dish to double the recipe, perfect for feeding larger holiday crowds.
Bourbon sweet potato soufflé: Add 2 tablespoons bourbon to the sweet potato mixture for sophisticated depth of flavor.
Maple pecan topping: Replace 1 tablespoon of melted butter with pure maple syrup in the streusel for maple-pecan flavor.
Serving Size Guide
A typical serving size for this sweet potato soufflé is about ½ to ¾ cup per person, which is standard for holiday side dishes. This recipe yields 6-8 servings depending on portion size. Adjust based on the number of side dishes in your meal and the size of your gathering.
Common Mistakes to Avoid
Not cooking off excess moisture: This is the number one cause of runny soufflé. Make sure all liquid is completely evaporated before cooling the sweet potatoes.
Not beating long enough: Beat the mixture for the full 2 minutes to incorporate air and achieve the light, fluffy texture that defines a soufflé.
Using canned sweet potatoes: Fresh sweet potatoes are essential for proper texture. Canned varieties won’t produce the same results.
Adding ingredients while sweet potatoes are hot: Always cool completely before adding eggs to prevent scrambling.
Skipping the toasting step for pecans: Raw pecans work, but toasted pecans add significantly better flavor and crunch.
Frequently Asked Questions
Why is my sweet potato soufflé runny? Excess moisture is the main culprit. Be sure to cook off any liquid completely during prep. Also, beat the mixture well for 2 minutes to fully mash the sweet potatoes while incorporating air for a light, fluffy texture.
Can I use canned sweet potatoes? Unfortunately, no. Canned sweet potatoes affect both the texture and flavor, and make it impossible to achieve the light, airy texture that defines this soufflé recipe.
What’s the difference between sweet potato casserole and soufflé? Sweet potato casserole has a denser, more solid texture and doesn’t rise during baking. Soufflé has a lighter, fluffier texture and rises significantly thanks to beaten eggs and baking powder.
Can I make this ahead for Thanksgiving? Yes! Prepare it 2-3 days ahead and refrigerate, or freeze up to 1 month ahead. This is one of the best make-ahead holiday sides.
How many does this recipe serve? This recipe serves 6-8 people with standard portions of ½ to ¾ cup per person.
Can I double this recipe? Absolutely! Double all ingredients and bake in a 9×13-inch dish. Perfect for larger gatherings.
What can I substitute for pecans? Walnuts make an excellent substitute and pair beautifully with the sweet potato base.
What to Serve With Sweet Potato Soufflé
This elegant sweet potato soufflé pairs perfectly with:
- Roasted turkey or honey-glazed ham for Thanksgiving
- Prime rib or beef tenderloin for Christmas dinner
- Roasted chicken or pork tenderloin for Sunday meals
- Green bean casserole and cranberry sauce
- Dinner rolls and cornbread stuffing
- Roasted Brussels sprouts or honey-roasted carrots
Sweet Potato Soufflé with Pecan Streusel Topping
Ingredients
- 2 lbs sweet potatoes, peeled and chopped into ¾-inch cubes (about 4 medium)
- 3 tbsp unsalted butter
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1/2 cup heavy cream
- 1 tsp ground cinnamon
- 1/4 tsp baking powder
- 3/4 cup toasted pecans, chopped
- 1/4 cup packed light brown sugar (for topping)
- 3 tbsp all-purpose flour
- 3 tbsp melted butter (for topping)
Instructions
- Melt 3 tablespoons butter in a medium saucepan over high heat. Add sweet potatoes and sauté 2–3 minutes. Add ½ cup water and salt, cover, and cook over low heat 15–20 minutes until tender. Stir occasionally, adding a splash more water if needed.
- Uncover and cook for 1–2 minutes on medium-high to evaporate excess liquid. Let cool completely before proceeding. (This step prevents a runny soufflé.)
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish. Add eggs, brown sugar, heavy cream, cinnamon, and baking powder to the cooled sweet potatoes. Beat with an electric mixer on high speed for 2 minutes until smooth and fluffy.
- In a small bowl, mix chopped toasted pecans, brown sugar, and flour. Add melted butter and stir until crumbly.
- Spread the sweet potato mixture evenly in the prepared dish. Sprinkle streusel evenly on top. Bake 30–40 minutes or until puffed slightly and golden brown.
- Cool on a wire rack for at least 10–15 minutes before serving. Serve warm or at room temperature.
Notes
This sweet potato soufflé recipe delivers a lighter, more elegant alternative to traditional sweet potato casserole. The ultra-creamy, fluffy texture combined with the crunchy brown sugar pecan streusel creates a gourmet holiday side dish that’s surprisingly simple to make. Whether you’re planning your Thanksgiving menu or looking for a show-stopping Christmas side, this make-ahead friendly soufflé will quickly become a family favorite that earns rave reviews year after year.