If you’re searching for an unforgettable side dish for your next holiday dinner or cozy family gathering, sweet potato soufflé is a true crowd-pleaser. I love making this recipe, especially when I want a dish that brings both comfort and a touch of elegance to the table.
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Sweet Potato Soufflé Recipe
Sweet potato soufflé is a classic Southern casserole. This side transforms sweet potatoes into a creamy, light, and delicately spiced dish. This souffle is often served at Thanksgiving, but you can enjoy it any time you crave a comforting side with a touch of sweetness.
Sweet potatoes are whipped and blended until silky smooth, then folded with eggs, butter, and warm spices like cinnamon and nutmeg. It’s then topped with a crunchy topping, often brown sugar and pecans, baking up golden and slightly crisp.
You can add coconut, raisins, ginger, or even vanilla into the mix for extra layers of flavor. I love how versatile it is. You can enjoy it warm from the oven, and leftovers are always welcome for breakfast the next day.
This dish pairs well with roasted meats, such as turkey or ham, making it a staple for holiday feasts. For lighter fare, the soufflé brings balance when served next to sautéed green beans, creamed spinach, or a fresh arugula salad.
It also complements other classic sides like cornbread, wild rice pilaf, or buttery mashed potatoes. For a more elevated presentation, it sits beautifully beside a whole roast chicken, beef tenderloin, or grilled salmon. You can serve it for brunch with breakfast sausages, scrambled eggs, or a simple fruit salad.
Here’s how to make the sweet potato soufflé:
Sweet Potato Soufflé
Nutrition
Ingredients
- 3 cups mashed cooked sweet potatoes about 3 medium sweet potatoes
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup unsalted butter melted
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Optional topping: 1/2 cup mini marshmallows or 1/2 cup chopped pecans mixed with 2 tbsp brown sugar and 2 tbsp melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease a 1.5-quart baking dish.
- In a large bowl, mix mashed sweet potatoes, sugar, eggs, milk, melted butter, vanilla, salt, cinnamon, and nutmeg until smooth and well combined.
- Pour mixture into the prepared baking dish. If desired, sprinkle marshmallows or pecan topping evenly over the top.
- Bake uncovered for 35-40 minutes until puffed, golden, and set in the middle.
- Let cool slightly before serving.
Notes
- Using canned sweet potatoes is okay but fresh is best for flavor.
- Marshmallow topping adds classic sweetness, pecans add crunch and a nutty flavor.
- To keep it lighter, skip the topping or use a sprinkle of cinnamon sugar.
SIMILAR RECIPES:
Variations
There are many versions of this sweet potato soufflé. Here’re some suggestions:
- Coconut-Raisin Sweet Potato Souffle mixes coconut flakes and raisins right into the filling for a hint of chewiness and a subtle tropical note.
- Marshmallow-Topped Souffle swaps the classic pecan topping for gooey marshmallows, baked until golden for a nostalgic, dessert-like twist.
- Ginger-Spiced Souffle incorporates ground ginger for a little zing, enhancing the natural sweetness of the potatoes.
- Vegan Version uses coconut milk and flaxseed eggs for a dairy-free and egg-free alternative with all the creamy goodness.
- Maple-Glazed Souffle blends maple syrup into the filling and as a drizzle over the baked top for rich autumn sweetness.
- Individual Ramekin Soufflés bake the mixture in small ramekins, perfect for personalized servings and an elegant presentation.