This Southern Sweet Potato Souffle is made with creamy and fluffy sweet potatoes, fragrant spices, and a brown sugar pecan streusel. It's sure to be the highlight of any holiday feast!
🔍 Quick Look: Sweet Potato Souffle
- 🕒 Ready In: 1 hour 45 minutes
- 🍴 Servings: 10 servings
- 🔥 Calories: ~451 per serving
- ⭐ Main Ingredients: Sweet potatoes, brown sugar, maple syrup, butter pecans, spices
- 📖 Dietary Info: Vegetarian
- 👩🍳 Method: Oven
- ⭐ Difficulty: Beginner
You've probably had the traditional sweet potato casserole with layers of butter and marshmallows, but have you tried sweet potato souffle? The two may be similar in that they both use sweet potatoes, but sweet potato souffle is extra creamy and fluffy, loaded with fragrant spices, and topped with brown sugar and pecans. Yes, it's as amazing as it sounds!
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❤️ Why You'll Love This Recipe
- Ultimate Comfort Food - The combination of creamy sweet potatoes, warm spices, and buttery pecan topping makes every bite super cozy and satisfying.
- Perfect for the Holidays - This casserole is always a crowd favorite for Thanksgiving, Christmas, or any fall/winter gathering. It's classic, yet indulgent!
- Make Ahead Friendly - You can prepare the filling and topping in advance, then bake it right before serving for an easy, stress-free side dish.
🛒 Key Ingredients
- Sweet Potatoes: Sweet potatoes are naturally sweet, creamy, and packed with flavor. Once they're baked and mashed, they create such a smooth, velvety base that makes this casserole feel like pure comfort food.
- Brown Sugar: Adds a deep, caramel-like sweetness that enhances the flavor of the sweet potatoes.
- Maple Syrup: A splash of pure maple syrup adds warmth and depth to the dish.
- Butter: I like to use real butter for that rich, buttery taste. It makes the filling creamy and the topping irresistibly crisp and flavorful.
- Pecans: Crunchy pecans are my favorite part of the topping! They add the perfect texture contrast to the soft, sweet filling and gives every bite a little extra something.
- Spices: I love how the mix of cinnamon, nutmeg, and allspice transforms the sweet potatoes into something truly delicious. These warm spices add just the right amount of cozy, fall flavor!
See the recipe card below for full information on ingredients and quantities.
🔄 Substitutions & Variations
- Sweet Potatoes: If you're short on time, canned sweet potatoes or yams are a quick shortcut! Just be sure to drain them well before mashing.
- Brown Sugar: Swap with white sugar or coconut sugar if you prefer a lighter sweetness.
- Maple Syrup: Honey or agave syrup works just as well for a similar sweetness and texture.
- Butter: Use margarine or coconut oil for a dairy-free option that still gives a rich flavor.
- Evaporated Milk: Regular milk, half-and-half, or heavy cream can also be used. For dairy-free, use almond or oat milk.
- Pecans: Walnuts, almonds, or even a sprinkle of oats can replace pecans for a nut-free or different crunch.
🍠 How to Make Sweet Potato Souffle
Step 1: Preheat the oven to 350F. Lightly grease a 9x13 baking dish.
Step 2: Wash potatoes and pierce with a fork. Place potatoes on a baking sheet. Bake for 50-60 minutes or until fork tender.
Step 3: Using a stand mixer fitted with a paddle attachment, blend the potatoes until they are light and fluffy.
Step 4: Mix in softened butter. Add eggs, brown sugar, maple syrup, spices, salt, and vanilla extract, mix until blended. Slowly add milk, adding more or less until desired consistency is reached.
Step 5: Spread whipped potatoes in the prepared pan.
Step 6: Combine butter, brown sugar, flour, and pecans in a small bowl.
Step 7: Sprinkle the topping over the sweet potatoes.
Step 8: Bake the souffle for 30-45 minutes or until the topping is golden brown.
🌟 Expert Tips
- Sweet potatoes vs. yams. Some grocery stores label sweet potatoes as "yams." If you see yams (they have dark orange to reddish skin), those are what you want to use for this recipe.
- Bake the potatoes ahead of time. You can bake the sweet potatoes a day or two in advance to save time. Just peel, mash, and refrigerate for 1-2 days until you're ready to mix the filling.
- Make ahead. Prepare the sweet potatoes and the topping as directed. Only spread the sweet potatoes in the pan; the topping will be added right before cooking. Refrigerate for 1-2 days before baking.
💭 FAQs
The main difference between the two is that souffles have a light, fluffy texture due to the addition of eggs. Casseroles tend to be heavier and more stew-like.
Yes! Eggs are the key to giving the souffle its fluffy texture. Eggs add structure, so the dish isn't just mashed sweet potatoes.
If you don't like pecans, you can always substitute another type of nut like walnuts or almonds. Or leave nuts out entirely.
Let the casserole cool completely, then cover tightly with plastic wrap or foil. Store in the refrigerator for up to 4 days.
🦃 More Holiday Recipes to Try
📋 Recipe
Sweet Potato Souffle
Ingredients
Souffle:
- 3 sweet potatoes peeled and washed
- ½ cup butter softened
- 4 eggs
- ½ cup brown sugar light or dark
- ¼ cup pure maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ tablespoon vanilla extract
- ¼ teaspoon salt
- ¼ cup evaporated milk
Topping:
- 5 tablespoons melted butter
- ⅔ cup brown sugar
- ⅔ cup all-purpose flour
- 1 cup chopped pecans
Instructions
- Preheat oven to 350F. Lightly grease a 9x13 baking dish.
- Wash potatoes and pierce with a fork. Place potatoes on a baking sheet. Bake for 50-60 minutes or until fork tender.3 sweet potatoes
- Using a stand mixer fitted with a paddle attachment, blend the potatoes until light and fluffy.
- Mix in softened butter. Add eggs, brown sugar, maple syrup, spices, salt, and vanilla extract, mix until blended. Slowly add milk, adding more or less until desired consistency is reached.½ cup butter, 4 eggs, ½ cup brown sugar, ¼ cup pure maple syrup, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ½ tablespoon vanilla extract, ¼ teaspoon salt, ¼ cup evaporated milk
- Spread whipped potatoes in the prepared pan.
- Combine butter, brown sugar, flour, and chopped pecans in a small bowl.5 tablespoons melted butter, ⅔ cup brown sugar, ⅔ cup all-purpose flour, 1 cup chopped pecans
- Sprinkle the topping over the sweet potatoes.
- Bake the potatoes for 30-45 minutes or until the topping is golden brown.
Notes
- Sweet potatoes vs. yams: Some grocery stores label sweet potatoes as "yams." If you see yams (they have dark orange to reddish skin), those are what you want to use for this recipe.
- Make ahead: Prepare the sweet potatoes and the topping as directed. Only spread the sweet potatoes in the pan; the topping will be added right before cooking. Place both in the refrigerator for 1-2 days. Follow the rest of the recipe instructions for baking the souffle.
- Storage info: Let the casserole cool completely, then cover tightly with plastic wrap or foil. Store in the refrigerator for up to 4 days.
Ashley Amundsen says
If you love a good sweet potato casserole during the holidays, then I can guarantee this one is about to become your go to! It's easy to make, so flavorful, and the ultimate comfort food. It's always the first thing to go when I bring it to holiday gatherings!