Forget dense, heavy sweet potato casseroles. This is the ultimate Sweet Potato Souffle recipe that promises a light, airy, and incredibly decadent side dish for your holiday table. We’ve crafted a foolproof method that results in a perfectly puffed, creamy souffle with a crunchy, buttery pecan topping. This dish strikes the perfect balance between sweet and savory, making it an unforgettable addition to any Thanksgiving or Christmas feast. Get ready to impress your guests with a truly show-stopping side.
What Makes This The BEST Sweet Potato Souffle?
Many recipes result in a dish that’s more like a mashed sweet potato casserole. Our recipe for Sweet Potato Souffle is different. We focus on creating a light and airy texture by incorporating whipped egg whites, which cause the souffle to puff up beautifully in the oven. The result is a cloud-like base that melts in your mouth, perfectly complemented by the rich, crunchy streusel topping. It’s an elegant twist on a classic holiday favorite.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients to create its signature flavor and texture. We’ve broken them down into two main components: the souffle base and the irresistible pecan topping.
For the Sweet Potato Souffle
- Sweet Potatoes: The star of the show. You’ll need about 3 pounds, which will be boiled and mashed to create a smooth, creamy base.
- Granulated Sugar & Brown Sugar: A combination of both provides the perfect depth of sweetness.
- Eggs: You’ll use separated egg yolks for richness and whipped egg whites for that signature light, airy lift.
- Butter: Melted butter adds essential richness and flavor to the souffle base.
- Milk or Heavy Cream: Adds moisture and contributes to the creamy consistency.
- Vanilla Extract: A splash of vanilla enhances all the warm, sweet flavors.
- Spices: A classic blend of cinnamon and nutmeg for that quintessential holiday aroma.
- Salt: Just a pinch to balance the sweetness.
For the Pecan Topping
- All-Purpose Flour: Provides structure for the crumbly streusel topping.
- Brown Sugar: Adds a deep, molasses-like sweetness that caramelizes as it bakes.
- Cold Butter: Cut into small cubes, this is the key to a crumbly, delicious topping.
- Chopped Pecans: For that essential nutty flavor and satisfying crunch.
Step-by-Step Instructions
Follow these simple steps to create a perfect Sweet Potato Souffle every time. We’ll guide you from preparing the potatoes to baking the final dish to golden-brown perfection.
Step 1: Cook the Sweet Potatoes
Start by peeling and cutting your sweet potatoes into 1-inch cubes. Place them in a large pot and cover with cold, salted water. Bring to a boil and cook for about 15-20 minutes, or until they are very tender when pierced with a fork. Drain the potatoes thoroughly and return them to the hot pot for a minute to evaporate any excess moisture.
Step 2: Make the Souffle Base
Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish. Mash the hot sweet potatoes until smooth. You can use a potato masher, a stand mixer with a paddle attachment, or even an electric hand mixer. While the potatoes are still warm, mix in the melted butter, granulated sugar, brown sugar, milk, vanilla extract, cinnamon, nutmeg, and salt. Add the egg yolks and mix until just combined. In a separate, clean bowl, beat the egg whites with a hand mixer until stiff peaks form. Gently fold the whipped egg whites into the sweet potato mixture in two additions until just incorporated. Be careful not to overmix, as this will deflate the egg whites. Pour the mixture into your prepared baking dish.
Step 3: Prepare the Topping
In a medium bowl, combine the flour, brown sugar, and chopped pecans. Add the cold, cubed butter. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This will create the perfect crunchy streusel topping for your baked sweet potato souffle.
Step 4: Assemble and Bake
Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish. Place the dish on a baking sheet to catch any potential drips. Bake for 30-35 minutes, or until the topping is golden brown and the center is set. The souffle will be puffed and fragrant. Let it cool for a few minutes before serving.
Pro Tips for a Perfect Souffle
- Use Fresh Sweet Potatoes: Avoid using canned sweet potatoes, as they contain too much moisture and will result in a denser souffle.
- Don’t Overmix: When folding in the egg whites, be gentle. Overmixing will knock the air out, which is crucial for a light, puffed texture.
- Serve Immediately: Like any souffle, this dish will start to deflate as it cools. For the best texture, serve it warm from the oven.
- Room Temperature Eggs: Make sure your eggs are at room temperature before separating and whipping. The whites will whip up to a greater volume, giving your souffle more lift.
Make-Ahead and Storage Instructions
This Sweet Potato Souffle can be partially prepared in advance, making it a great holiday option. You can prepare the sweet potato base (without the whipped egg whites) and the pecan topping up to 2 days ahead of time. Store them in separate airtight containers in the refrigerator. When you’re ready to bake, bring the sweet potato base to room temperature, whip and fold in the egg whites, add the topping, and bake as directed.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 325°F oven until warmed through.
Frequently Asked Questions
While you can freeze the baked souffle, the texture may change upon thawing and reheating, becoming more dense and losing its airy quality. For best results, we recommend enjoying it fresh.
Yes, you can prepare the sweet potato base (without the egg whites) and the topping up to 2 days in advance and store them separately in the fridge. When ready, bring the base to room temp, fold in freshly whipped egg whites, top, and bake.
We strongly recommend using fresh sweet potatoes. Canned sweet potatoes have a much higher water content, which will prevent the souffle from becoming light and airy, resulting in a denser final product.
Souffles naturally deflate as they cool. To minimize this, ensure your egg whites are beaten to stiff peaks and be very gentle when folding them into the base. Serve the souffle immediately after baking for the best texture.
The main difference is texture. A souffle incorporates whipped egg whites, which makes it light, airy, and causes it to puff up during baking. A casserole is typically denser and more like a baked mash.
More Holiday Recipes to Try
If you loved this recipe, you’re sure to enjoy some of our other holiday favorites. Our classic Thanksgiving Stuffing Recipe is the perfect companion to any main course. And for another sweet potato showstopper, don’t miss our traditional Southern Sweet Potato Pie Recipe. If you are looking for a savory side dish, try this creamy butternut squash orzo.
The Perfect Sweet Potato Souffle
Sweet Potato Souffle (The Ultimate Holiday Recipe)
Ingredients
Equipment
Instructions
- Place the peeled and cubed sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes until very tender. Drain thoroughly.
- Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.
- Mash the hot sweet potatoes until smooth. Mix in the melted butter, granulated sugar, 1/4 cup brown sugar, milk, vanilla, spices, and salt. Then, mix in the egg yolks.
- In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the sweet potato mixture in two additions. Pour into the prepared baking dish.
- In a medium bowl, combine the flour, 1/2 cup brown sugar, and pecans. Cut in the cold butter with your fingertips until the mixture resembles coarse crumbs.
- Sprinkle the pecan topping evenly over the sweet potato mixture. Bake for 30-35 minutes, until the topping is golden brown and the center is set. Let cool slightly before serving.
Notes
Ensure your egg whites are whipped in a completely clean, grease-free bowl to achieve stiff peaks.
You can substitute walnuts for pecans in the topping if preferred.
We hope you love this incredible Sweet Potato Souffle! It’s a dish that’s sure to become a new holiday tradition in your home. If you make it, we’d love for you to leave a comment and rating below. And don’t forget to share your creations on Pinterest!
