Sweet potato soufflé brings a special kind of warmth to any table. With its billowy, lightly spiced base and a crunchy, golden topping, it walks the delicious line between savory side and subtle dessert. Whether for a holiday feast or a cozy weekend dinner, this classic casserole delivers both comfort and style.
This guide leads you step by step through making a creamy sweet potato soufflé, ensuring foolproof success and maximum flavor. You’ll find clear sections for ingredients, preparation, serving, expert tips, and storage—each crafted for busy home cooks looking for reliable, mouthwatering results.
Why Sweet Potato Soufflé Belongs at Your Table
A sweet potato soufflé charms with its balance: the earthiness of mashed sweet potatoes softened by dairy, sweetness brightened by spices, finished with a buttery, nutty topping. It’s not just a holiday staple—it’s a showstopper that turns any meal into a celebration.
- Versatile Appeal: Works as a hearty side for roasted turkey or ham, or as a subtly sweet finish to a meal.
- Rich Texture: The base is smooth and airy, thanks to whipped egg whites and velvety sweet potatoes.
- Crowd-Pleasing Topping: Whether you go for the classic pecan streusel or swap in marshmallows, the golden crust delivers crunch and deep flavor.
- Easy Ahead Prep: Many steps can be done in advance, saving time on busy days and reducing last-minute fuss.
Ingredients You’ll Need
Each ingredient plays a specific role. Here’s what you’ll need for a classic sweet potato soufflé and its nutty streusel.
Soufflé Base
| Ingredient | Purpose/Description |
|---|---|
| 3 lbs. sweet potatoes | Provides creamy texture and natural sweetness |
| ½ cup granulated sugar | Balances the earthy potato flavor |
| 3 large eggs, separated | Yolks for richness, whites for airy lift |
| ½ cup whole milk or heavy cream | Adds creaminess and moisture |
| ¼ cup unsalted butter, melted | Contributes to silky mouthfeel |
| 2 tbsp all-purpose flour | Helps the soufflé set while remaining tender |
| 1 ½ tsp baking powder | Allows the soufflé to rise elegantly in the oven |
| 1 tsp pure vanilla extract | Brings warmth and depth |
| ¾ tsp ground cinnamon | Classic spice pairing for sweet potatoes |
| ¼ tsp ground nutmeg | Adds gentle warmth |
| ¼ tsp ground allspice (optional) | Suggests a richer, holiday-inspired profile |
| ½ tsp fine sea salt | Highlights and balances all the flavors |
Pecan Streusel Topping
| Ingredient | Purpose/Description |
|---|---|
| ¾ cup brown sugar | Offers caramel notes and crunch when baked |
| ½ cup all-purpose flour | Binds the topping and ensures a crumbly texture |
| 4 tbsp unsalted butter, cold | Makes for a crisp finish and nutty flavor |
| ⅔ cup chopped pecans | Toasty, nutty finish, pairs perfectly with sweet potatoes |
| ½ tsp cinnamon | Echoes the flavors in the base |
Step-by-Step Instructions
Here’s how to achieve soufflé perfection, with plenty of tips to ensure every bite is tender, light, and full of flavor.
Prepare the Sweet Potatoes
-
Roast for Flavor:
Wash the sweet potatoes and pierce each with a fork several times. Place on a foil-lined baking sheet and roast at 400°F (204°C) for about 60 minutes, or until very soft. Roasting draws out their natural sugars, giving a richer taste.
Shortcut: To save time, you can peel, cube, and boil the potatoes until fork-tender, though roasting gives deeper flavor. -
Cool and Mash:
Remove skins and mash the flesh. For a silky texture, push the mashed potatoes through a sieve or blend them until smooth.
Whip Up the Base
-
Mix Wet Ingredients:
In a large bowl, combine mashed sweet potatoes, melted butter, sugar, egg yolks, milk, and vanilla. Mix until very smooth. -
Add Dry Ingredients:
Sprinkle in the flour, baking powder, salt, cinnamon, nutmeg, and allspice (if using). Blend thoroughly. -
Whip Egg Whites:
In a clean bowl, beat egg whites with a hand or stand mixer until stiff peaks form. The whites should hold their shape when you lift the beaters.
Tip: Clean bowls ensure your whites whip to full volume—any trace of grease can prevent this. -
Fold Gently:
Using a spatula, gently fold the whipped egg whites into the potato mixture in three batches. Work carefully to keep as much air in as possible. This makes the soufflé light and airy.
Prepare the Pecan Streusel
-
Combine Ingredients:
In a separate bowl, mix brown sugar, flour, and cinnamon. Add cold butter in small pieces. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs. -
Add Pecans:
Stir in the chopped pecans, distributing them evenly.
Optional: Toast the pecans on a baking sheet at 350°F for about 5 minutes for deeper flavor.
Assemble and Bake
-
Prepare the Dish:
Grease a 2-quart baking dish with butter or nonstick spray. -
Fill and Top:
Scrape the sweet potato mixture into the dish and spread evenly with a spatula. Sprinkle the streusel generously over the top. -
Bake:
Place the dish in a preheated 350°F (177°C) oven. Bake for 25–30 minutes, or until the soufflé is puffed and the top is set and golden. -
Serve Immediately:
Bring it straight to the table, as soufflés tend to deflate as they cool. The aroma alone will draw a crowd.
Expert Tips for Success
- Ultra-Smooth Texture: For extra creaminess, blend the sweet potatoes completely smooth before mixing with other ingredients.
- Egg White Magic: Always fold egg whites slowly and gently. Over-mixing breaks down the air you worked to incorporate.
- Flavor Twists: Add a splash of bourbon to the base for warmth, or orange zest for brightness.
- Topping Swap: If you prefer marshmallows, sprinkle mini marshmallows on after baking, then broil until golden and toasty.
Serving Suggestions
This soufflé pairs beautifully with classics like roast turkey, glazed ham, or roast chicken. For a sweeter angle, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Portion Guide:
A 2-quart dish yields about 8–10 servings.
To Make Ahead:
Assemble the base and topping separately up to a day ahead. Refrigerate the base, covered; store the topping in a sealed bag. When ready to bake, fold in freshly whipped egg whites, top, and bake.
Storage and Reheating
Storing Leftovers:
- After cooling, cover the soufflé with plastic wrap or place leftovers in an airtight container.
- Refrigerate up to 4 days.
Freezing:
Wrap the cooled dish tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating:
Reheat, covered, in a 350°F (177°C) oven until warmed through (about 20 minutes). For individual portions, use the microwave at medium power.
Note: Leftover soufflé will lose some lift, but the taste remains comforting and delicious.
Frequently Asked Questions
Can I make this dairy-free?
Yes, substitute plant-based milk or cream and vegan butter for the dairy. The soufflé will still turn out creamy and flavorful.
Is it gluten-free?
Swap the flour in both the base and topping for a gluten-free blend. Most gluten-free all-purpose flours work well here.
Can I prepare this ahead?
Partially. Prepare the mashed sweet potato base the day before, and refrigerate it. Whip and fold in the egg whites just before baking to keep the soufflé light.
Sweet potato soufflé takes simple ingredients and creates something extraordinary: a dish that’s decadent yet wholesome, festive but easy to make. Serve it for holidays or anytime you crave a touch of southern comfort at your table. One scoop, and you’ll understand why it continues to comfort and delight, generation after generation.
Sweet Potato Soufflé
Enjoy this luxurious and comforting sweet potato soufflé. It is the perfect addition to any holiday feast or special occasion!
Ingredients
- 1/2 cup light brown sugar, packed
- pinch salt
- 7 large eggs, separated
- 5-6 large sweet potatoes (about 2 1/2 pounds)
- 1/2 teaspoon allspice
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans
- 1 cup brown sugar, packed
- 1/2 cup whole milk or heavy cream
- 1/2 teaspoon ground nutmeg
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- pinch cinnamon
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/2 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 375°F and grease a 9x13-inch baking dish.
- Optional Topping: In a medium bowl, combine the brown sugar, flour, and butter. Cut with a pastry cutter or rub with your fingers until it resembles coarse crumbs. Stir in the chopped pecans and cinnamon. Set aside.
- Bake the sweet potatoes: Wash and pierce the sweet potatoes with a fork. Bake for about 1 hour or until soft and tender. Set aside and reduce the oven to 350°F.
- Make the Soufflé: When cool enough to handle, remove the skins from the potatoes and mash in a large mixing bowl until smooth. While still hot, add the brown sugar, granulated sugar, egg yolks, milk, and vanilla.
- Beat with an electric mixer until smooth. Beat the melted butter in on low, followed by the flour, baking powder, cinnamon, allspice, nutmeg, and salt. Mix until smooth and lump-free. Set aside.
- In a separate clean bowl, beat the egg whites until stiff peaks form. Add about 1/2 cup to the sweet potato mixture and whisk well until combined. Then, very gently fold in the rest of the whipped egg whites just until you no longer see streaks of white.
- Pour the batter into the baking dish and spread evenly until smooth on top. If using, sprinkle the pecan topping evenly over the soufflé.
- Bake for 25-30 minutes or until puffed up and browned on top. Serve immediately and enjoy!