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Sweet Potato Soufflé

Sweet Potato Souffle Recipe

My adaptation of Trisha Yearwood's Sweet Potato Souffle Recipe. Roasted sweet potatoes mixed with sugar, milk and egg mixture, topped off with a pecan-heavy streusel topping and baked in the oven for a warm and sweet treat. Whether you make it for your Thanksgiving table or for any other special occasion, this recipe is guaranteed to impress.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 servings
Calories 778kcal


For the Souffle:

  • 1/2 cup unsalted butter, at room temperature (4 oz. or 1 stick) plus 1 tablespoon (to grease the casserole dish)
  • 5 medium sweet potatoes you need 5-6 cups flesh
  • 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 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, softened (2oz. or 1/2 stick)


To Bake The Sweet Potatoes:

  • Preheat the oven to 350 degrees. 
  • Using a fork, poke the sweet potatoes and place them on a foil covered sheet pan. Bake for an hour and 15 minutes. (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 20 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 an 8X11 pyrex but 9X13 would also work). 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 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 1/2 stick butter in a small bowl.

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.



How to make it ahead? You can prepare every component of this baked sweet potato souffle recipe a day in advance and bake it right before serving. To do so:
  1. Roast the sweet potatoes, let it cool for 20 minutes, and prepare the sweet potato casserole layer (the bottom layer). Place it in an airtight container and keep it in the fridge.
  2. Make the pecan topping and place it in a separate airtight container and keep it in the fridge.
  3. Assemble right before serving: Spread the sweet potato mixture in an oven-proof casserole dish. Top it off with the pecan crumble topping.
  4. Bake in a 350 F degree oven for 40 minutes or until bubbling.
What to do with leftovers? Leftovers can be stored in an airtight container (after they come to room temperature) and be kept in the fridge for up to 3 days. 


Calories: 778kcal | Carbohydrates: 125g | Protein: 8g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 97mg | Sodium: 195mg | Potassium: 809mg | Fiber: 8g | Sugar: 85g | Vitamin A: 27313IU | Vitamin C: 5mg | Calcium: 134mg | Iron: 3mg