Fluffy sweet potato soufflé with a crunchy pecan topping is a family favorite and a must-have for holiday meals. This comforting side dish is full of warm fall flavors, uses simple ingredients, and can be made ahead to reduce holiday stress. Best of all, one batch easily feeds a crowd.
Sweet potatoes are a staple at our Thanksgiving table — they shine this time of year. While similar to candied yams or sweet potatoes with pecan streusel, this soufflé has its own distinct texture and flavor thanks to the airy filling and crunchy topping.
🍠Ingredients:
- Sweet potatoes – fresh is best. Garnet yams are ideal, but any variety works.
- Light brown sugar and maple syrup – for sweetness and depth.
- Salt, ground cinnamon, and vanilla extract – add warmth and balance.
- Heavy cream – half-and-half or whole milk may be substituted.
- Unsalted butter – omit extra salt if using salted butter.
- Eggs – room temperature eggs add lift to the soufflé.
Pecan Streusel Topping Ingredients:
- Light brown sugar – packed when measuring.
- All-purpose flour
- Salt – enhances flavor.
- Ground cinnamon – optional nutmeg can be added.
- Unsalted butter – keep it cold for a crumbly texture.
- Chopped pecans – walnuts work as a substitute.
For the full ingredient list with measurements, see the printable recipe card at the bottom of the post.
Optional garnish: A dusting of powdered sugar adds a pretty finishing touch to the pecan streusel.
Substitutions and Variations
- Marshmallows – add a thin layer of mini marshmallows over the topping in the last few minutes if you prefer a sweeter finish.
- Canned sweet potatoes – fresh are preferred, but well-drained canned sweet potatoes can be used in a pinch.
- Baking dishes – this recipe fits an 8×8-inch pan; double the recipe for a 9×13-inch dish.
- Cooking the potatoes – microwave, roast at 450°F for 35–40 minutes, or peel, cube, and boil until tender.
🔪 Instructions:
PREP: Preheat the oven to 350°F.
Step 1: Prick holes in each potato with a fork. Microwave for about 15 minutes, rotating halfway through. Let cool until they can be handled.
Step 2: Slice potatoes in half and scoop the flesh into a bowl; discard the skins.
Step 3: In a large bowl or the bowl of a mixer/food processor, combine the sweet potato flesh with brown sugar, maple syrup, salt, cinnamon, cream, butter, eggs, and vanilla. Blend or mash to your preferred texture.
Step 4: Spread the filling evenly into the prepared casserole dish.
Pro Tip: Use a blender or mixer for an extra-smooth, airy base. If you prefer some texture, mash by hand with a fork or potato masher.
Step 5: For the streusel, whisk together brown sugar, flour, cinnamon, salt, and pecans in a bowl.
Step 6: Cut cold butter into the mixture and work it with your fingers until it forms a coarse, sandy crumble.
Step 7: Evenly sprinkle the pecan streusel over the sweet potato filling and bake for 40–45 minutes.
Step 8: The top should be golden and toasted and the soufflé will puff slightly. If only the edges have puffed, bake 5–10 minutes more so the center sets. Cover with foil if the topping begins to over-brown.
SERVE: Scoop and serve alongside turkey and your favorite holiday sides.
Sweet Potato Soufflé Recipe Tips
- An electric mixer or blender introduces more air for a lighter texture.
- If you prefer very smooth potatoes, use a blender; hand-mashing yields a heartier texture.
- Cool cooked sweet potatoes before mixing so the eggs don’t scramble and the mixture blends evenly.
Recipe FAQs
Sweet potatoes come in orange, white, or purple varieties and are generally sweeter. True yams have rough, scaly skin and more starchy flesh; most produce labeled “yams” in supermarkets are actually sweet potatoes.
Store leftovers covered or in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended for best texture.
If you try this Sweet Potato Soufflé recipe, please leave a star rating and share your feedback in the comments below.
Sweet Potato Souffle
Ingredients
Ingredients:
- 3.5 lb. sweet potatoes
- ½ tsp salt
- ½ cup packed light brown sugar
- ¼ cup maple syrup
- ½ tsp ground cinnamon
- ½ cup heavy cream (or half-and-half/whole milk)
- 6 tbsp unsalted butter
- 2 eggs, room temperature
- 1 tsp vanilla extract
Pecan Streusel Topping Ingredients:
- 1 cup packed light brown sugar
- ½ cup all-purpose flour
- ⅛ tsp salt
- ½ tsp ground cinnamon
- 4 tbsp unsalted butter, cold
- ¾ cup chopped pecans
Instructions
- Preheat oven to 350°F.
- Cook sweet potatoes by your preferred method: boil until tender, roast at 450°F for about 45 minutes, or microwave for ~15 minutes after pricking skins with a fork. Rotate halfway through if microwaving.
- Allow potatoes to cool about 30 minutes. For roasted or microwaved potatoes, slice and scoop out the flesh; discard skins.
- In a large bowl or food processor, combine sweet potato flesh with brown sugar, maple syrup, salt, cinnamon, cream, butter, eggs, and vanilla. Mash or puree to desired texture.
- Spread mixture into a 2-quart baking dish.
- For the streusel, whisk brown sugar, flour, cinnamon, salt, and pecans. Cut cold butter into the mixture until it forms a crumbly texture.
- Sprinkle streusel evenly over the sweet potato filling.
- Bake 40–45 minutes until the topping is golden and the soufflé has puffed evenly. If edges puff but center hasn’t, bake 5–10 minutes more. Cover with foil if topping browns too quickly.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended for best texture.
Tips: Room-temperature eggs help the soufflé rise. Cooling cooked potatoes before mixing prevents scrambling the eggs. Blending yields a smoother base; hand-mashing gives more texture.