I first made this recipe back in 2013 when I was learning my way through classic American holiday dishes. Growing up in Turkiye, we didn’t cook with sweet potatoes, so discovering this sweet potato soufflé recipe felt completely new to me.
Over the years, it became one of the dishes my friends and family ask for every Thanksgiving.
One thing I love about it is how easy it is to make ahead. You can prepare it a day or two in advance, assembling the entire recipe (except for the final bake). Then, bake it right before serving so it is warm and crisp. You can also enjoy it at room temperature, making it very practical when juggling holiday meal prep.
For me, this is one of those recipes that proves holiday cooking does not need to be complicated. A few simple steps, a warm oven, and you have something comforting to bring to the table.
Ingredients You’ll Need
This easy sweet potato soufflé recipe has two sets of ingredients. The first set is the sweet potato base, and the second one is the pecan topping.
You can find the full list of ingredients with exact measurements in the recipe card; however, I’ve included some notes from my years of recipe testing below.
For the Sweet Potato Base
Sweet potatoes: Try to pick ones that look fresh and firm; you’ll need about 2–2 ½ pounds, which gives you about 5–6 cups of cooked sweet potato flesh. While some might confuse them with yams, they’re different. Yams are starchier, less sweet, and have thick, rough skin, and will not work in this recipe.
Milk: A splash of milk is needed to loosen up the mixture. If you want a dairy-free alternative, feel free to use unsweetened almond milk.
Butter: I am using unsalted butter because it lets me better control the salt; however, if salted butter is all you have, you can certainly use it and adjust the amount of added salt later.
The most important thing here, whether it’s salted or unsalted butter, is that it needs to be at room temperature; it’s key to getting a smooth mixture.
Sugar: I use regular white granulated sugar (or cane sugar) for the base. If your sweet potatoes are naturally sweeter, or you just prefer a less-sweet casserole, you can absolutely reduce the amount to ½ cup. You can also swap in brown sugar or coconut sugar for a richer, more caramel-like flavor.
Eggs: It’s really important that your eggs aren’t straight from the fridge. Room-temperature eggs mix more smoothly into the sweet potatoes, so take them out of the fridge about 20-30 minutes before you start.
For the Pecan Topping
Nuts: Pecans really shine in this topping, but if you’re looking for variations, feel free to use walnuts instead. They work just as well and add a nice crunch.
Not a fan of nuts? If you’re not a fan of pecans, you can swap the crunchy topping for marshmallows. It’s a popular variation and gives the casserole a softer, sweeter finish. I recommend using 2 cups of mini marshmallows and adding them during the last 10-15 minutes of baking so they melt and toast without burning.
Sugar: For the topping, I use brown sugar because it is widely available. I’ve also tested this recipe with coconut sugar, and it works just as well but isn’t as sweet.
Flour: If you need this sweet potato soufflé recipe to be gluten-free, or are serving guests with dietary restrictions, a 1:1 gluten-free flour works perfectly.
Butter: I’m using unsalted butter for the topping, and it needs to be at room temperature.
Spices (optional): If you want to spice things up a little for the holidays, feel free to add a dash of cinnamon or nutmeg. It gives the topping such a nice touch.
How to Make Sweet Potato Souffle
Once you have your ingredients prepped, this sweet potato soufflé with pecans comes together in a few simple steps. The process starts with roasting the sweet potatoes until they’re soft and naturally caramelized, then mixing them into a smooth, creamy filling.
From there, you’ll make a quick pecan streusel and bake everything until golden brown. Here’s exactly how I do it:
Step 1 – Roast the sweet potatoes: Preheat the oven to 350°F (177°C). Cover a baking sheet with aluminum foil and set aside. Grab your fresh sweet potatoes and safely pierce them on all sides 6 to 7 times with a fork, then place them in your prepared baking dish.
Roast for about 1 hour and 15 minutes, or until a knife inserted into a sweet potato comes out easily. I usually turn them halfway through to ensure even roasting.
When they’re done, cut them in half and let them cool for 15 minutes before removing the flesh using a spoon. Place it in a large mixing bowl.
A word on the longer roasting time: I am aware that it is considerably longer than most recipes online, but this is intentional. Roasting sweet potatoes at a lower temperature, like 350°F, cooks them low and slow, caramelizing them and offering the best taste and texture.
You can boil the potatoes if you want a shorter cooking time, but I find they lose most of their sweetness and turn a bit bland compared to the roasted version.
Step 2 – Prepare the sweet potato filling /mixture (aka the bottom layer): Mix together the sweet potato flesh with eggs, sugar, vanilla extract, milk, and a pinch of salt. You can use a stand mixer or a hand mixer for this (I would not recommend using a food processor). Transfer the mixture into an 8X11 or 9X13 ovenproof casserole dish (or a large soufflé dish), greased with butter.
Step 3 – Make the pecan topping: Simply mix roughly chopped pecans, all-purpose flour, butter, and brown sugar. It should look sandy and crumbly, just like a classic streusel.
Step 4 – Assemble & bake: Distribute the sweet potato soufflé topping evenly over the sweet potato mixture. Then, bake in a preheated oven for 40 minutes. You’ll know it’s ready when the topping is golden brown, the edges are bubbling, and the center looks set (not jiggly).
Sweet Potato Soufflé Troubleshooting
While I have 100% confidence in this recipe, things don’t always go as planned. As in life, there is a fix for it. Below are a few common issues people face when making this holiday classic, along with my solutions:
Eggs scrambling? This could happen if the sweet potato flesh is still too warm. Wait a full 15 minutes after roasting before incorporating eggs.
Too watery? This usually means there wasn’t enough sweet potato flesh. Stir in a little extra cooked sweet potato flesh, 1/4 cup at a time, until the mixture thickens to a creamy, light consistency.
Too thick? Add a splash of milk (1-2 tablespoons at a time) until the mixture loosens up.
Crumbly topping sinking into the filling? This can happen if the filling is too loose. The mixture should be creamy but not runny. I haven’t had this issue with this recipe, but if it happens, add a bit more sweet potato flesh to thicken it.
Not setting? Bake it a little longer, checking every 5 minutes. The center should look set (not liquid), and the edges should be gently bubbling. Also, a note on texture: if you used cold eggs or milk, they can sometimes slow down the setting time.
Expert Tips for the Best Results
The texture and density of sweet potatoes: Ensure your final yield of cooked flesh is about 5-6 cups. This density is crucial for the soufflé to set correctly and maintain that light, airy, whipped consistency.
Crucial cooling time: This step is essential. If the sweet potato flesh is too hot when you add the eggs, the residual heat can scramble them. I always let them cool for 10-15 minutes before making the filling.
The secret to a creamy, smooth filling: Using room-temperature eggs, milk, and butter is the key to achieving a light, airy, and perfectly smooth sweet potato filling. Cold dairy products can cause the filling to look split or grainy.
Avoid over-processing: While you can technically use a food processor, it tends to make the sweet potatoes release more liquid, resulting in a thinner mixture, causing them to break down and release excess starch and liquid. If you do use it, try to pulse very lightly. During my recipe testing, I found that using a stand or hand mixer yielded a lightly whipped soufflé texture ideal for the filling.
Doubling the recipe: If you’re making a larger batch, don’t pour double the mixture into the same baking dish, as the center won’t set properly. Instead, divide the mixture into two separate casserole dishes and bake as normal.
How to Make Ahead, Store, Freeze, and Reheat
If you want to check one thing off your Thanksgiving cooking list early, or simply need to know how to store and freeze leftovers the right way, I’ve got you covered:
To Make Ahead: You can prepare all components of this baked sweet potato pecan soufflé recipe two days in advance and bake it right before serving. To do so:
- Roast the sweet potatoes, let them cool for 20 minutes, and prepare the sweet potato casserole layer (the bottom layer). Place it in an airtight container and refrigerate.
- Make the pecan topping, then place it in a separate airtight container and refrigerate it.
- Assemble right before baking. Spread the sweet potato mixture in an oven-proof casserole dish. Top it off with the pecan crumble topping.
- When ready to bake, add a few extra minutes (no more than 5) to the baking time since the ingredients are still cold.
Storage: I doubt you’ll have any leftovers, but if you do, place them in an airtight container and keep them in the fridge for up to 3 days.
Freezing: While this sweet potato souffle recipe can be frozen, it’s best to do so unbaked, without the topping. Simply pour the mixture into your baking dish, cover it with aluminium foil, and put it in the freezer. It will keep well for up to 3 months.
Reheat: To enjoy this soufflé after it’s been frozen, thaw it in the refrigerator overnight. Once thawed, add the streusel topping and bake as directed.
FAQs
You can use canned sweet potatoes, but it wouldn’t be my first choice. If you go this route, drain them very well so the mixture doesn’t turn watery. Canned yams, however, are a different vegetable and won’t give you the right flavor or texture for this recipe, so I don’t recommend using them.
This usually means there wasn’t enough sweet potato flesh (you need 5-6 cups of cooked flesh) or that the sweet potatoes were overprocessed, releasing too much liquid. Use a hand or standing mixer, not a food processor, for mashing.
Yes, if you prefer a less-sweet soufflé, you can reduce the sugar in the filling to ½ cup, and it will still turn out delicious.
You can, but it tends to make the mixture more watery because it makes the sweet potatoes release extra liquid. If you do use one, pulse very gently. For the best texture, I recommend a hand mixer or stand mixer instead.
Yes. For the best results, divide the mixture between two baking dishes instead of baking double the mixture in just one dish, as it won’t cook through properly.
It is pretty much the same thing, except that some sweet potato casserole recipes use a small amount of all-purpose flour in the sweet potato filling to make it fluffier.
Other Sweet Potato Recipes You Might Like
Sweet potatoes make the coziest holiday sides, and they’re so versatile to cook with. If you’re planning your holiday menu, you can browse more ideas in my Holiday Potato Recipes and Vegetable Side Dishes posts. And if you have extra sweet potatoes to use, here are a few recipes I turn to often:
- If you want something simple and ready in under 30 minutes, my Easy Mashed Sweet Potatoes is a no-boil recipe that turns out creamy and lightly sweet with just a few basic ingredients.
- For a comforting bowl to serve as a holiday starter, this Vegan Sweet Potato Carrot Ginger Soup is warm, silky, and full of flavor from ginger, spices, and carrots.
- When you need an easy sheet-pan side, these Roasted Sweet Potatoes and Brussels Sprouts cook up tender, caramelized, and perfectly seasoned in about half an hour.
- And if you want something baked and cozy, my Sweet Potato Biscuits are soft, flaky, and made with just six ingredients.
Adapted from this recipe.
Sweet Potato Souffle Recipe
Ingredients
For the Souffle:
- 1/2 cup unsalted butter, (4 oz. or 1 stick) plus 1 tablespoon (to grease the casserole dish) , at room temperature
- 5 medium sweet potatoes, you need 5-6 cups flesh ( about 2 to 2 1/2 lbs)
- 2 large eggs, at room temperature
- 1 cup granulated sugar, (Or cane sugar)
- 1 1/2 teaspoons vanilla extract
- 1/2 cup whole milk, (or almond milk)
- 1/8 teaspoon kosher salt
For the toppings:
- 1 cup pecans, coarsely chopped
- 1 cup brown sugar, (or coconut sugar)
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, (2oz. or 1/2 stick) at room temperature
Instructions
To Bake the Sweet Potatoes:
- Preheat the oven to 350 °F (177 °C).
- Using a fork, poke the sweet potatoes in 6 to 7 spots and place them on a foil (or parchment) covered sheet pan. Bake for an hour and 15 minutes, or until a knife inserted in a potato comes in and out easily. (The original recipe states to bake it for an hour, but it took me 15 more minutes. Keep an eye on it after an hour.)
- Take it out of the oven and let it cool for 10-15 minutes. Do not turn the oven off.
To Make the Sweet Potato Souffle (aka the bottom layer)
- Using the 1 tablespoon of butter, generously grease an oven-proof casserole dish (I used a 9X13 casserole dish). Set aside.
- Peel the sweet potatoes and place the flesh into the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer).
- Add the rest of the butter, eggs, sugar, vanilla extract, milk, and kosher salt in the bowl. Mix until they are all combined.
- Place the mixture into the buttered baking dish.
To Make the pecan topping:
- Mix together pecans, brown sugar, flour, and 1/4 cup butter in a small bowl. Use a fork to incorporate all the ingredients.
To assemble & bake:
- Spoon the pecan topping over the sweet potato mixture evenly making sure to cover the top fully.
- Bake it in the oven for 40 minutes. Let it cool down for 10 minutes before serving.
Video
Notes
- Yields: This recipe makes about 7 cups of sweet potato souffle that is ideal for serving 6 adults in generous portions. The nutritional values below are per serving.
- Make Ahead Instructions:
- Make all components of the recipe (sweet potato filling and pecan topping) and store them in separate airtight containers in the fridge for up to 2 days.
- Assemble the soufflé right before you are ready to bake it and follow the recipe as written.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A huge hit every year. I use half or less of the sugar in the sweet potatoes portion.
I make the topping as given. Everyone loves it.
This is music to my ears Anne. Thanks for coming by and taking the time to leave a review.
I ended up doubling the nut layer, for the 9 x 13 pan, we like a heavy crunch layer on top.
Can you replace the sugar with erethriol or monk fruit , and the flour with Almond flour or coconut flour? I love your recipes but I have to be on a LOW carb diet.
Hi Maria,
Thanks for your kind words about my recipes.
I have never tried making this sweet potato recipe with almond flour, but I think it would still work. In terms of sugar, if you are using a 1-to-1 sugar substitute for erythritol or monk fruit brand, I believe that would work as well.
I hope this helps. Happy holidays.
Hi!
Instead of baking sweet potatoes for 1 hour, can I pressure cook them to reduce time?
Also can I substitute sweet potatoes for butternut squash in this recipe?
In india, it’s slightly tough to get sweet potatoes which are yellow in colour, they are usually white and locally farm grown.
Hello Meena,
Yes, you can. It would be much quicker too!
I have never tried this recipe with butternut squash but I don’t see it being an issue as the flavor profiles are very similar. It would be slightly different in taste but I think it would still work.
Please let me know if you end up making this sweet potato souffle recipe with butternut squash.
Cheers!
This is my go-to sweet potato casserole recipe for Thanksgiving. I make it every year. Though I have to say, until this year I always used brown sugar for the topping. But this year, I bought some coconut sugar and used that instead. No one could tell the difference.
Thanks for such a great recipe.
This makes me so happy Lori. I make it every year too. Thanks for coming by and taking the time to leave a review.
Cheers!