Trisha Yearwood’s Sweet Potato Souffle

Roasted sweet potatoes mixed with a quick egg mixture & topped off with a pecan-heavy streusel topping and baked in the oven for a warm and sweet treat.

Ingredients for the Souffle

- Mashed sweet potatoes - Eggs - Sugar - Unsalted butter - Milk - Salt - Vanilla extract

Roast sweet potatoes


Using a fork, poke the sweet potatoes and place them on a sheet pan. Bake until full softened.


Place the cooled flesh of sweet potatoes, butter, eggs, sugar, vanilla extract, milk, and salt in the bowl. Mix until they are all combined. Transfer into a casserole dish.


Make the pecan topping

Mix together pecans, brown sugar, flour, and 1/2 stick butter in a small bowl. Top off the sweet potato mixture & bake.



Serve while still warm. If you want to make ahead, simply bring it to room temperature, cover it tightly with foil, and keep it in the fridge.


Make This Now!

Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.

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