Sweet Potato Souffle

A white pan filled with sweet potato souffle.

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Sweet Potato Souffle 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!




3 sweet potatoes, peeled and washed

1/2 cup brown sugar

1/4 cup maple syrup

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/2 tablespoon vanilla extract

1/4 teaspoon salt

1/4 cup evaporated milk

4 eggs

1/2 cup butter, softened


5 tablespoons melted butter

2/3 cup brown sugar

2/3 cup all-purpose flour

1 cup chopped pecans


1. Preheat oven to 350F. Lightly grease a 9x13 baking dish.

2. Wash potatoes and pierce with a fork. Place potatoes on a baking sheet. Bake for 50-60 minutes or until fork tender.

3. Using a stand mixer fitted with a paddle attachment, blend the potatoes until light and fluffy.

4. Mix in softened butter. Add eggs and spices, mix until blended. Slowly add milk, adding more or less until desired consistency is reached.

5. Spread whipped potatoes in the prepared pan.

6. Combine butter, brown sugar, flour, and pecans in a small bowl.

7. Sprinkle the topping over the sweet potatoes.

8. Bake the potatoes for 30-45 minutes or until the topping is golden brown.



1. 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.

2. The souffle can be made 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.

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