This sweet potato soufflé will quickly become your favorite holiday side dish! Fluffy mashed sweet potatoes are topped with a buttery streusel topping. This perfectly sweet recipe will make a perfect addition to your Thanksgiving table or next potluck!
What Makes This Recipe So Good
- It’s fancy-sounding but surprisingly easy to make! Simply cook and mash the sweet potatoes, and whip together the base. Then, mix up the streusel topping and sprinkle it over the top before baking – that’s it!
- It’s a total crowd-pleaser! Everyone goes insane for this perfectly sweet side dish. I’ve never brought this sweet potato soufflé anywhere and didn’t return home with an empty baking dish!
- It has the perfect balance of flavors and texture. Light and airy mashed sweet potatoes are complimented by a nutty and crunchy topping. It’s also ideally sweet with a mixture of both brown and white sugar.
Sweet Potatoes – Just as they sound, this variety is a sweeter-tasting version of a starchy favorite. With a brown skin and a bright orange flesh, sweet potatoes have a higher natural sugar content than regular potatoes. The sugar in this recipe brings out the natural sweetness of this main ingredient. To prepare your sweet potatoes for this recipe, start by giving them a good scrub and wash. Then, poke holes all around each potato with a fork before baking them for at least an hour. Once they’re super soft and easy to mash, they’re ready to use in this sweet potato soufflé recipe!
Brown Sugar – Brown sugar adds a caramel-y flavor to this delicious side dish. And in case you didn’t know, brown sugar is just white sugar with a touch of molasses mixed in. This specific ingredient adds substantial depth and warmth to the overall dish.
- Let the sweet potatoes cool before adding in the other soufflé ingredients. If the potatoes are too hot, you could risk cooking the eggs and curdling the milk. Therefore, give them about 15-20 minutes to cool down before proceeding with the recipe.
- Feel free to use any nut you’d like in the streusel topping! Chopped walnuts or sliced almonds would also taste great over this sweet potato soufflé. You could even replace the pecans with a cup of rolled oats if you’d like.
- Prepare this recipe ahead of time and freeze it until ready to eat! To freeze, assemble the recipe as instructed then tightly cover it in plastic wrap before baking. Once covered, store it in the freezer for up to 3 months. When ready to bake, remove it from the freezer and leave to defrost in the fridge overnight before baking as instructed.
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For the Soufflé
- 4-5 sweet potatoes
- ½ cup butter softened
- 2 eggs
- ½ cup brown sugar
- ¼ cup white sugar
- ½ cup milk
- 1 teaspoon vanilla extract
For the Streusel Topping
- 1 cup chopped pecans
- 1 cup brown sugar
- ½ cup all purpose flour
- ¼ cup butter softened
- ½ teaspoon cinnamon
- baking sheet
- Large bowl
- 9×13 baking dish
- Preheat oven to 350° Fahrenheit.
- Poke holes all around sweet potatoes with a fork then transfer to a baking sheet and bake for 1 hour or until very soft. Remove from the oven and let cool before transferring the flesh to a large bowl.
- Mash sweet potatoes until smooth then add in the butter, eggs, brown sugar, sugar, milk, and vanilla extract. Beat with either a hand or stand mixer until smooth.
- Transfer soufflé to a 9×13-inch baking dish then assemble the topping by mixing all topping ingredients together in a bowl. Sprinkle topping over top of soufflé.
- Bake for 30-40 minutes or until golden brown.
- For especially large sweet potatoes, bake them at 400° Fahrenheit before reducing the oven to 350° Fahrenheit to bake the soufflé.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.