Sweet Potato Soufflé 

Sweet Potato Soufflé isn’t just for show—it’s comfort food disguised as something fancy. If your family is anything like mine, this dish always makes its way to the holiday table. And let’s be honest: is it really Thanksgiving without that buttery, crunchy pecan crumble? Whether you’re team pecans, marshmallows, or both, this soufflé has got you covered.

It’s way easier than it sounds. No need to whip egg whites or stress about it rising perfectly. You just mash, mix, bake, and boom—it’s ready. It’s rich but not too heavy, and it somehow manages to blur the lines between a side dish and dessert (but hey, who’s complaining?). If you aren’t from the south, your family might call this a sweet potato casserole recipe. Either way, it’s an upgrade to your average yams from the can topped with marshmallows. 

The complete sweet potato Soufflé recipe is at the bottom of the post the printable recipe card.

Ingredients and Substitutions

Sweet Potatoes – Fresh sweet potatoes work best, but canned sweet potatoes or yams can be used in a pinch. Just drain them very well before mashing.

Butter – I usually go for salted butter, but unsalted works too—just add a pinch more salt to balance the flavors.

Brown Sugar – Light brown sugar is my go-to for a warm, molasses flavor, but dark brown sugar will add a deeper sweetness if you prefer.

Eggs – Large eggs help bind everything together. If you need an egg-free version, try using a flax egg or an egg replacer.

Milk – I like using whole milk, but half-and-half or even cream can make it extra creamy.

Vanilla Extract – Pure vanilla extract adds depth to the flavors. If you’re feeling fancy, try using vanilla bean paste.

Cinnamon and Nutmeg – Ground cinnamon and nutmeg bring a warm, holiday vibe. If you don’t have nutmeg, a pinch of allspice or cloves will do the trick.

Salt – Just a bit to balance the sweetness.

Topping Ingredients

Pecans – Chopped pecans add a buttery crunch. Feel free to swap with walnuts or almonds.

Brown Sugar – Adds sweetness to the topping. Light or dark brown sugar will both work here, depending on how deep you want the flavor.

Flour – Helps bind the topping into a crumble. For a gluten-free version, use your favorite gluten-free flour blend.

Butter – Melted butter brings everything together. I prefer salted for a richer flavor, but unsalted works fine too.

How to Make Sweet Potato Casserole

1 – Roast the Sweet Potatoes.

2 – Add the roasted sweet potatoes to a large mixing bowl and peel off the skins as soon as the potatoes are cool enough to handle. You’ll still want them a little warm to melt the butter.

3 – Mashed the sweet potatoes until most of the lump are gone.

4 – Add the butter, brown sugar, vanilla, eggs, and milk. Stir until smooth and well incorporated.

5 – Pour the sweet potato mixture into a buttered baking dish, smoothing out the top evenly.

6 – In a separate bowl, mix brown sugar, chopped pecans, and flour. Drizzle in melted butter and stir until everything is coated and crumbly.

7 – Sprinkle the pecan topping evenly over the sweet potato mixture.

8 – Bake at 350°F for 30-35 minutes until the topping is dark brown and slightly crisp. The casserole should be hot all the way through.

9 – Remove from the oven and serve while still hot.

PRO TIPS

Roast, don’t boil the sweet potatoes. – Roasting helps retain their natural sweetness and avoids excess water. If you overcook them and they are watery, drain them in a mesh strainer before using. Boiled or canned sweet potatoes (or canned yams) should also be well-drained to avoid extra moisture.

Don’t overmix the topping – When making the pecan topping, mix just until combined. Overmixing can make it dense instead of crumbly and crisp.

Use room temperature ingredients – For smooth blending, let your butter, eggs, and sweet potatoes come to room temperature before mixing. This ensures a creamy, lump-free base.

Keep an eye on the topping during baking – If you notice the pecan topping browning too quickly, loosely cover the dish with foil during the last 10 minutes of baking to prevent burning.

Customize the sweetness – If you prefer a less sweet dish, cut back on the sugar in the filling or use unsweetened toppings like toasted nuts. For a sweeter treat, try adding a drizzle of maple syrup or honey on top before serving.

Storing and Reheating Leftovers

Refrigerator Storage
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven for 10-15 minutes to maintain the crispy topping, or microwave individual portions on low power if you’re in a hurry (but the topping may lose some crunch).

Freezing Instructions
Once cooled, store it in an airtight container for up to 3 months. For best results, thaw the soufflé overnight in the fridge before baking. If you’re in a pinch and don’t have time to thaw, you can reheat it straight from the freezer—just cover with foil and add an extra 15-20 minutes to the baking time. Remove the foil for the last 10-15 minutes to allow the topping to crisp up.

Serving Suggestions

Besides the obvious choice – holiday feasts—it pairs beautifully with roasted chicken, grilled pork chops, or even a simple side salad for weeknight dinners. It can also shine at brunch gatherings, served alongside eggs or sausage. And hey, don’t underestimate its dessert potential. It could easily be used in place of sweet potato pie.

Can I Make This Ahead of Time?

Yes! You can prepare the sweet potato mixture and store it directly in your casserole dish up to two days in advance. Keep the crumbly topping in a separate container to maintain its texture. When you’re ready to bake, sprinkle the topping evenly over the casserole just before placing it in the oven. This way, the topping stays crisp, and the soufflé bakes up fresh.

How do I Avoid a Watery Sweet Potato Casserole?

Using roasted sweet potatoes rather than boiled helps reduce excess moisture. Make sure to bake the dish uncovered so steam can escape during cooking.

Can I Substitute the Pecan Topping?

Absolutely! Everyone in my crew seems to love it as is with it’s crunchy pecan streusel topping but feel free to swap the pecans for walnuts or almonds if you prefer. Or, go for marshmallows instead of the streusel topping—just add them in the last 10 minutes of baking to prevent burning. 

Is this Dish Gluten-Free?

It can be! Simply swap the flour in the topping for a gluten-free flour blend. The rest of the ingredients are naturally gluten-free.