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    Home · Recipes · Thanksgiving · Sweet Potato Souffle Recipe

    August 22, 2019

    Sweet Potato Souffle Recipe

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    With a rich and creamy sweet potato base and a crunchy, buttery pecan streusel topping, this salty-sweet Sweet Potato Soufflé is a decadent show-stopper that'll have your Thanksgiving table swooning for more. If you thought you didn't like sweet potato casserole, think again -- holiday side dishes do not get more delicious than this. 

    The word "soufflé" might mislead some into believing this is a tricky dish to make, but rest assured, this Thanksgiving side dish couldn't get any easier. It begins with fragrant sweet potatoes roasting in the oven. Once they're cooked, they go into a mixing bowl, along with butter, eggs, milk, and sugar. Then, it's off to the baking dish and it all comes together with a sprinkle of streusel.

    A side view of Sweet Potato Souffle served in a white bowl with one scoop missing from the bowl.

    SWEET POTATO SOUFFLE INGREDIENTS

    This Sweet Potato Soufflé Recipe consists of two main parts. The base and the pecan streusel topping. The base of the casserole is made up of:

    • Sweet Potatoes
    • Unsalted Butter
    • Light Brown Sugar
    • Evaporated Milk
    • Eggs
    • Vanilla 
    • Kosher Salt

    Sweet Potato Souffle served in a white bowl.

    For maximum flavor, use sweet potatoes from the produce aisle, not from a can. Roasting them increases the flavor tremendously and is extremely easy to do.

    You also want to take care to use unsalted butter in this dish as it will give you more control over the sodium in your finished dish. As for the light brown sugar, it has a rich molasses flavor to it and is the perfect complement to sweet potatoes!

    Evaporated milk (not to be confused with sweetened condensed milk) is milk that has been through a heating process, removing about 60% of its moisture. Therefore, it is rich, thick and an overall great product for adding creaminess to Sweet Potato Soufflé, as well as great dairy flavor, without all of the extra water content. However, if you would like to sub in half-and-half or cream, feel free to do so.

    And, last but certainly not least, you'll need three eggs, vanilla extract, and salt. Eggs are essential in a Sweet Potato Soufflé Recipe, adding body to the base of the casserole and binding the ingredients together.

    An overhead shot of sweet Potato Souffle in an oval dish sitting on top of a wire cooling rack.

    And, of course, we can't forget about that buttery, decadently delicious pecan streusel topping, and it just might be our favorite part. Three out of five ingredients are duplicates from the list above, keeping your grocery list short and sweet. For the Sweet Potato Soufflé's streusel topping, you'll need:

    • All-Purpose Flour
    • Light Brown Sugar
    • Kosher Salt
    • Melted Butter
    • Chopped Pecans

    A close up side view of Sweet Potato Souffle in a white dish.

    HOW TO MAKE SWEET POTATO SOUFFLE

    1. Bake the Sweet Potatoes - Preheat the oven to 400°F. Coat the sweet potatoes evenly with canola oil and place them on a rimmed baking sheet. Roast for 50 minutes, or until fork-tender. Then, remove them from the oven and set aside until cool enough to handle.
    2. Lower Oven Temp and Prep the Pan - Reduce the oven temperature to 350° and have ready a greased 9x13” casserole dish or a standard-sized au gratin dish.
    3. Make the Sweet Potato Soufflé Base - Cut a slit down the sweet potatoes lengthwise and remove the skins. They should peel right off. Place the potatoes in a large mixing bowl and mash. Then, stir in the sugar, eggs, milk, vanilla, and salt. Transfer the mixture to the casserole dish and spread evenly across the bottom.
    4. Make the Streusel - To make the topping for your Sweet Potato Soufflé, add the flour, sugar, and salt to a medium-sized mixing bowl and stir to combine. Add the cold butter, and using a pastry blender or a fork, work the butter into the dry mixture until it resembles tiny, coarse peas and is well-blended. Stir in the pecans.
    5. Assemble and Bake - Add the topping evenly over the sweet potatoes and bake for 30 minutes. Allow it to cool slightly, serve, and enjoy!

    A spoonful of Sweet Potato Souffle being held in front of a full dish of sweet potato souffle.

    4 MORE THANKSGIVING RECIPES YOU NEED

    • Perfect Mashed Potatoes
    • Old-Fashioned Cornbread Dressing
    • Green Bean Casserole
    • Easy Yeast Rolls

     A small bowl of Sweet Potato Souffle sitting on top of a cooling rack.

    4.29 from 35 votes
    Sweet Potato Souffle
    Print
    Sweet Potato Souffle
    Prep Time
    12 mins
    Cook Time
    1 hr 20 mins
    Total Time
    1 hr 32 mins
     

    With a rich and creamy sweet potato base and a crunchy, buttery pecan streusel topping, this salty-sweet Sweet Potato Soufflé is a decadent show-stopper that'll have your Thanksgiving table swooning for more.

    Course: Side Dish
    Cuisine: American
    Keyword: Sweet Potato Souffle
    Servings: 10
    Calories: 398 kcal
    Author: Kelly Anthony
    Ingredients
    For the Sweet Potatoes:
    • 4 sweet potatoes, scrubbed clean
    • 8 tablespoons unsalted butter, melted
    • ½ cup light brown sugar
    • ⅓ cup evaporated milk
    • 3 large eggs, slightly beaten
    • 1 teaspoon pure vanilla extract
    • Scant ½ teaspoon Kosher salt
    For the Topping:
    • ½ cup all-purpose flour
    • ½ cup light brown sugar
    • ½ teaspoon Kosher salt
    • 6 tablespoons cold unsalted butter, cut into tiny cubes
    • 1 cup chopped pecans
    Instructions
    1. Preheat oven to 400°. Coat sweet potatoes evenly with canola oil. On a rimmed baking sheet, roast sweet potatoes for 50 minutes, or until fork-tender. Remove from the oven and set aside until cool enough to handle.

    2. Reduce the oven temperature to 350° and have ready a greased 9x13” casserole dish or a standard-sized au gratin dish.

    3. Cut a slit down the sweet potatoes lengthwise and remove the skins. Place the potatoes in a large mixing bowl and mash using a handheld mixer on medium-high speed. Then, add the melted butter, sugar, eggs, milk, vanilla, and salt and mix until well combined. Transfer the mixture to the casserole dish and spread evenly across the bottom.

    4. To make the topping, add the flour, sugar, and salt to a medium-sized mixing bowl and stir to combine. Add the cold butter, and using a pastry blender or a fork, work the butter into the dry mixture until it resembles tiny, coarse peas and is well-blended. Stir in the pecans.

    5. Add the topping evenly over the sweet potatoes and bake for 30 minutes. Allow to cool slightly, serve, and enjoy!

    Recipe Video

    Nutrition Facts
    Sweet Potato Souffle
    Amount Per Serving
    Calories 398 Calories from Fat 234
    % Daily Value*
    Fat 26g40%
    Saturated Fat 12g75%
    Cholesterol 94mg31%
    Sodium 297mg13%
    Potassium 300mg9%
    Carbohydrates 39g13%
    Fiber 3g13%
    Sugar 25g28%
    Protein 5g10%
    Vitamin A 7965IU159%
    Vitamin C 2mg2%
    Calcium 76mg8%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    4 MORE SWEET POTATO RECIPES YOU’LL LOVE

    • Sweet Potato Casserole with Marshmallows is the perfect substitution for Sweet Potato Souffle at the Thanksgiving table! How to make a gorgeous marshmallow topping, as well as tips for making your sweet potato casserole in advance!
    • Mashed Sweet Potatoes are an easy side dish featuring baked sweet potatoes mashed with creamy Mascarpone cheese.
    • Savory Mashed Sweet Potatoes are made with easy, roasted sweet potatoes, goat cheese, chopped sage, and honey walnuts!
    • Sweet Potato Wedges is an easy and delicious side dish recipe for sweet potatoes cut into wedges and seasoned with smoked paprika and roasted.

    Pinterest Image of Sweet Potato Souffle

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    Comments

    1. Raia Todd says

      October 11, 2019 at 3:16 pm

      I've never had a sweet potato souffle before. Sounds delicious! Sorta like a sweet potato pie or casserole...

      Reply
      • Sonia says

        October 11, 2019 at 5:00 pm

        Oh my goodness this looks and sounds so delicious and inviting! Can't wait to try it 🙂

        Reply
    2. Sara says

      October 11, 2019 at 4:00 pm

      Years ago I had a coworker bring a dish like this to our Turkey Day potluck and then she left the company before I got the recipe. I've been on the hunt ever since. Until now! This was so spot on. Light fluffy potatoes and that topping?? SO good. Thanks!

      Reply
      • Kelly Anthony says

        October 14, 2019 at 6:16 pm

        Thank you so much, Sara!

        Reply
    3. Beth says

      October 11, 2019 at 4:20 pm

      Ok, this looks amazing!! I"m not going to lie, I tend to take more topping than sweet potatoes, but this looks so delicious, I may take 50/50!

      Reply
    4. Andrea Metlika says

      October 11, 2019 at 4:38 pm

      This looks so creamy and fluffy and love the pecan streusel topping.

      Reply
    5. Irina says

      November 19, 2019 at 10:38 pm

      Thanks for sharing this recipe! I was looking for some Sweet Potato Soufflé recipe, recalling the same meal I ate at our friend's last year. This time I am gonna serve this deliciousness by myself:)

      Reply
    6. Anita says

      November 19, 2019 at 10:47 pm

      A good sweet potato dish is a must for Thanksgiving. This looks so delicious and pretty, and it's not difficult to make. Thanks for sharing, Kelly. 🙂

      Reply
    7. Tayo says

      November 19, 2019 at 10:48 pm

      Yes, this is definitely a show stopper! It looks delicious and I am sure it will taste amazing. I'll be adding this to my holiday table. Thank you!

      Reply
    8. Krissy Allori says

      November 19, 2019 at 10:57 pm

      Oh wow. Move over old stale sweet potato recipes. There is a new dish in town. My family is going to flip over this.

      Reply
    9. Cathleen says

      November 19, 2019 at 11:05 pm

      I am totally new to having sweet potatoes baked into desserts, but I am really wanting to try it out! This looks so perfect for Thanksgiving!!

      Reply
    10. Brenda says

      November 24, 2019 at 6:41 pm

      This is delicious! I’ve made them before but this is my favorite recipe by far!

      Reply
      • Kelly Anthony says

        November 24, 2019 at 9:21 pm

        Thank you so much, Brenda! I really think this might be the best sweet potato dish I've ever made...or had!!!

        Reply
    11. Holly says

      November 26, 2019 at 3:28 pm

      I have been making this for years as I hate the old fashioned marshmallow topped sweet potatoes! The only thing I do different is add a little orange juice in when whipping them. It adds a little citrus tang and everyone loves it.

      Reply
    12. Nora says

      November 28, 2019 at 2:58 am

      Question! Do you add the 8 table spoons of butter to the potatoes? And add 6 to the topping? I don’t see in the recipe where to add the 8 table spoons.

      Reply
      • Kelly Anthony says

        November 28, 2019 at 3:25 am

        Hi, Nora! Yes, the 8 tablespoons of melted butter should be added to the sweet potato base and the cold butter is cut into the streusel topping 🙂

        Reply
    13. Ashley says

      November 28, 2019 at 3:10 pm

      Question- about how many pounds of sweet potatoes is this? I have a bag of sweet potatoes but they’re really tiny!

      Reply
      • Kelly Anthony says

        November 30, 2019 at 4:03 pm

        Hi Ashley! It's right around 3 pounds of potatoes 😉

        Reply
    14. Annette says

      December 06, 2019 at 11:55 am

      This was a big hit at Thanksgiving! I put some mini marshmallows on top also it was awesome!! Staying on the menu for Christmas!!

      Reply
    15. Laurie says

      September 23, 2020 at 2:29 pm

      Can you bake sweet potatoes and freeze to make later

      Reply
      • Kelly Anthony says

        October 05, 2020 at 11:15 am

        I have not tried this myself, but I can't see why not!

        Reply
    16. Laura says

      November 24, 2020 at 7:53 pm

      Can the base be made a a couple days ahead of time and be refrigerated?

      Reply
      • Kelly Anthony says

        November 24, 2020 at 10:36 pm

        You could do the potatoes and mash them a couple of days in advance, but because of the eggs and sugar, you probably wouldn't want to combine it all!

        Reply
        • Laura says

          November 25, 2020 at 2:24 am

          Oh no! I did; put it in the fridge. The day I bake it. I hope it’s OK. I’ll let you know.

          Reply
    17. Heather says

      November 26, 2020 at 2:41 pm

      I made this recipe and it is absolutely delicious. Thank you for sharing this recipe.

      Reply
      • Kelly Anthony says

        November 29, 2020 at 8:38 pm

        Thank you, Heather!!!

        Reply

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