Sweet Potato Souffle

sweet potato casserole topped with pecan streusel on a plate with a fork

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Sweet Potato Soufflé with a buttery pecan topping is a holiday favorite that's easy to make with simple ingredients. Roasted sweet potatoes give it a rich flavor, while the crunchy topping adds just the right amount of sweetness. Perfect as a side dish for family gatherings or a cozy weeknight meal. This dish blurs the lines between a side and dessert, making it hard to resist!

Prep Time15

Cook Time45

Roasting sweet potatoes45

Total Time1 45

Course: Side Dish

Cuisine: American, Southern

Servings: Servings

Calories: 356kcal

Author: Elizabeth (Beth) Mueller

Ingredients

Casserole

5 sweet potatoes
1 cup sugar
1/2 teaspoon salt
2 large eggs beaten
1/2 teaspoon vanilla
1/2 cup milk
1/4 cup butter

Topping

1/3 cup all-purpose flour
1 cup brown sugar
1/3 cup butter melted
1/2 cup chopped pecans

Instructions

Preheat the oven to 425℉.
Line a baking pan with aluminum foil or parchment paper.
Place the sweet potatoes into the prepared pan and bake until they are soft, about 45 minutes to an hour.
5 sweet potatoes
Remove from the oven and let cool for 15 minutes.
Set the oven to 350℉.
Prepare a casserole dish by spraying it with baking spray.
Add sweet potatoes to a large mixing bowl and remove skins. Roughly mash the sweet potatoes. You should have about 3 cups.
Add the remaining ingredients to the sweet potatoes and stir until well combined.
1 cup sugar, 1/2 teaspoon salt, 2 large eggs, 1/2 teaspoon vanilla, 1/2 cup milk, 1/4 cup butter
Pour the sweet potato mixture into the prepared baking dish.
Combine the topping ingredients and mix until there is no flour visible.
1/3 cup all-purpose flour, 1 cup brown sugar, 1/3 cup butter, 1/2 cup chopped pecans
Sprinkle the topping evenly over the sweet potatoes.
Bake for 1 hour or until the topping is dark brown and caramelized.
Remove from the oven and serve.

Notes

Roasting sweet potatoes brings out their natural sweetness and avoids excess moisture. If using canned sweet potatoes or yams, drain them thoroughly.
Pecans can be swapped for walnuts or almonds. If using marshmallows instead, add them during the last 10 minutes of baking to prevent burning.
Prepare the sweet potato mixture up to two days ahead and store it in the baking dish. Keep the topping separate until ready to bake to ensure it stays crisp.
Store leftovers in the fridge for up to 3 days. Reheat in a 300°F oven for 10-15 minutes to maintain the crunchy topping. For quicker reheating, microwave on low, but the topping may soften.

Nutrition