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Sweet Potato Soufflé
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4.95 from 20 votes

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.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 6 servings
Author: Aysegul Sanford

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.)
    Person showing how to prepare the sweet potatoes for baking them in the oven.
  • 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.
    A collage of images showing the making of the sweet potato filling.
  • Place the mixture into the buttered baking dish.
    Photos showing a person placing the filling in a casserole 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.
    A person making the pecan streusel topping.

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.
    A collage of photos showing the assembling of the sweet potato souffle recipe.

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

Calories: 625kcal | Carbohydrates: 85g | Protein: 8g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 193mg | Potassium: 819mg | Fiber: 8g | Sugar: 45g | Vitamin A: 27313IU | Vitamin C: 5mg | Calcium: 138mg | Iron: 3mg

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