This Sweet Potato Soufflé recipe is the holiday side dish you’ve been dreaming of. Forget dense, heavy casseroles—this dish is unbelievably light, airy, and packed with warm, comforting flavor. A velvety smooth sweet potato base is topped with a crunchy, buttery pecan streusel, creating a perfect balance of textures. It’s the kind of dish that disappears from the Thanksgiving table first.
We’ve perfected this recipe to ensure it’s not just delicious, but also foolproof. Whether you’re a seasoned pro or trying your hand at a soufflé for the first time, our tips and tricks will help you achieve a beautifully risen, perfectly fluffy result every single time. This is more than just a recipe; it’s a guaranteed showstopper.
What Makes This The Best Sweet Potato Soufflé?
The secret to an extraordinary Sweet Potato Soufflé lies in the texture. While many recipes result in a dish that’s more like a mashed casserole, this recipe is engineered for lightness. We incorporate whipped egg whites to create a delicate, airy structure that melts in your mouth. The rich sweet potato flavor is enhanced with a hint of vanilla and warm spices, while the crunchy pecan topping adds a delightful contrast. It’s the perfect combination of a classic side and an elegant dessert.
Ingredients You’ll Need
This recipe uses simple, accessible ingredients to create its signature flavor and texture. Here’s what you’ll need to gather.
For the Soufflé:
- Sweet Potatoes: The star of the show. You’ll need about 3 pounds, baked until tender.
- Unsalted Butter: Melted, to add richness and flavor.
- Granulated Sugar: For a balanced sweetness that complements the potatoes.
- Eggs: Separated. The yolks add richness, and the whipped whites create the signature airy texture.
- Heavy Cream: Provides a creamy, luscious consistency.
- Vanilla Extract: A touch of vanilla enhances the warm flavors.
- Spices: A simple mix of ground cinnamon and nutmeg adds that classic holiday warmth.
- Salt: A pinch to balance the sweetness.
For the Pecan Streusel Topping:
- Brown Sugar: Adds a deep, molasses-like sweetness.
- All-Purpose Flour: Helps create a crumbly, streusel texture.
- Unsalted Butter: Cold and cubed, this is the key to a crunchy topping.
- Chopped Pecans: For that essential nutty crunch.
How to Make Sweet Potato Soufflé Step-by-Step
Follow these simple steps to create a show-stopping soufflé. We’ll guide you through preparing the sweet potatoes, mixing the base, and achieving the perfect topping.
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Bake for 45-60 minutes, or until they are very tender and easily pierced with a knife. Once they’re cool enough to handle, scoop the flesh out of the skins and discard the skins. Mash the sweet potato flesh until smooth.
Step 2: Make the Soufflé Base
Reduce the oven temperature to 350°F (175°C) and grease a 2-quart baking dish. In a large bowl, combine the mashed sweet potatoes, melted butter, granulated sugar, egg yolks, heavy cream, vanilla, cinnamon, nutmeg, and salt. Mix until everything is well combined and smooth. For an extra smooth texture, you can use a hand mixer.
Step 3: Whip and Fold the Egg Whites
In a separate, clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. This is the most crucial step for a light and airy soufflé. Gently fold one-third of the whipped egg whites into the sweet potato mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined. Be careful not to overmix, as this will deflate the egg whites.
Step 4: Make the Pecan Topping
In a small bowl, combine the brown sugar, flour, and chopped pecans. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. This will ensure a crunchy, delicious topping.
Step 5: Assemble and Bake
Pour the sweet potato mixture into your prepared baking dish and spread it into an even layer. Sprinkle the pecan streusel topping evenly over the surface. Bake for 30-35 minutes, or until the center is set and the topping is golden brown. Let it cool slightly before serving.
Tips for a Perfect Soufflé
Achieving a light, fluffy soufflé is easy with a few key tips. Follow these suggestions to ensure your dish is a success.
- Don’t Boil the Potatoes: Baking the sweet potatoes instead of boiling them concentrates their flavor and prevents the mixture from becoming watery.
- Use Room Temperature Ingredients: For a smoother, more uniform batter, let your eggs and heavy cream come to room temperature before mixing.
- Whip Egg Whites Correctly: Make sure the bowl and beaters are completely clean and free of any fat, as this can prevent the egg whites from whipping up properly. Beat them until stiff peaks form—this means the peaks will hold their shape and not collapse.
- Fold, Don’t Stir: When combining the egg whites with the sweet potato base, use a gentle folding motion with a spatula. This technique preserves the air you’ve whipped into the whites, which is essential for a light soufflé.
Make-Ahead and Storage Instructions
This Sweet Potato Soufflé is a great dish to prepare ahead of time, which is especially helpful for busy holiday meals. If you’re looking for other convenient holiday sides, this Slow Cooker Mashed Potatoes recipe is a lifesaver.
To Make Ahead:
You can prepare the sweet potato base (without the egg whites) up to 2 days in advance. Store it in an airtight container in the refrigerator. The pecan topping can also be mixed and stored separately in the fridge. When you’re ready to bake, bring the base to room temperature, whip the egg whites, fold them in, add the topping, and bake as directed.
Storing Leftovers:
Store any leftover soufflé covered in the refrigerator for up to 4 days. The topping may lose some of its crispness over time. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Variations and Substitutions
While the classic recipe is a crowd-pleaser, there are many ways to customize your Sweet Potato Soufflé.
- Marshmallow Topping: If you prefer a classic sweet potato casserole topping, omit the pecan streusel and top the soufflé with mini marshmallows during the last 10 minutes of baking.
- Different Nuts: Walnuts or almonds can be used in place of pecans for a different nutty flavor.
- Spice It Up: Add a pinch of ginger or cloves for extra warmth, or a dash of bourbon to the sweet potato mixture for a richer flavor. For those who love savory sides, you might also enjoy a classic comfort dish like our Baked Mac and Cheese.
What to Serve with Sweet Potato Soufflé
This dish is a star on any holiday table. It pairs beautifully with roasted turkey, glazed ham like this Crockpot Ham, and other traditional side dishes. Its sweet and savory profile also makes it a wonderful companion to hearty main courses, making it a versatile choice all season long. After a festive meal, consider pairing it with a classic dessert like our family-favorite Easy Pumpkin Pie Recipe.
Yes! You can prepare the sweet potato base (without the whipped egg whites) and the pecan topping up to two days in advance. Store them in separate airtight containers in the refrigerator. When ready to bake, bring the base to room temperature, whip your egg whites, fold them in, top with the streusel, and bake.
It is best enjoyed fresh, as freezing can alter the delicate texture. However, you can freeze the baked and cooled soufflé for up to 3 months. Thaw it in the refrigerator overnight and reheat in a 350°F (175°C) oven until warmed through. The topping may not be as crisp.
The key is the egg whites. Ensure they are beaten to stiff, stable peaks in a clean, grease-free bowl. When incorporating them into the sweet potato base, use a gentle folding motion to keep as much air in the batter as possible. Also, avoid opening the oven door while it’s baking, as the sudden change in temperature can cause it to collapse.
For the best flavor and texture, we strongly recommend using fresh sweet potatoes that you bake yourself. Baking concentrates the natural sugars and flavor. Canned sweet potatoes can be overly sweet and contain excess water, which can make the soufflé dense and heavy.
The main difference is texture. A sweet potato soufflé incorporates whipped egg whites, which are folded into the base to create a light, airy, and puffy texture. A casserole is typically denser, with a consistency similar to mashed sweet potatoes, and is often topped with marshmallows or nuts.
Yes! You can prepare the sweet potato base (without the whipped egg whites) and the pecan topping up to two days in advance. Store them in separate airtight containers in the refrigerator. When ready to bake, bring the base to room temperature, whip your egg whites, fold them in, top with the streusel, and bake.
It is best enjoyed fresh, as freezing can alter the delicate texture. However, you can freeze the baked and cooled soufflé for up to 3 months. Thaw it in the refrigerator overnight and reheat in a 350°F (175°C) oven until warmed through. The topping may not be as crisp.
The key is the egg whites. Ensure they are beaten to stiff, stable peaks in a clean, grease-free bowl. When incorporating them into the sweet potato base, use a gentle folding motion to keep as much air in the batter as possible. Also, avoid opening the oven door while it’s baking, as the sudden change in temperature can cause it to collapse.
For the best flavor and texture, we strongly recommend using fresh sweet potatoes that you bake yourself. Baking concentrates the natural sugars and flavor. Canned sweet potatoes can be overly sweet and contain excess water, which can make the soufflé dense and heavy.
The main difference is texture. A sweet potato soufflé incorporates whipped egg whites, which are folded into the base to create a light, airy, and puffy texture. A casserole is typically denser, with a consistency similar to mashed sweet potatoes, and is often topped with marshmallows or nuts.
The Recipe
Sweet Potato Soufflé: The Ultimate Fluffy & Delicious Recipe
Ingredients
Equipment
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake on a baking sheet for 45-60 minutes until very tender. Let cool slightly, then scoop the flesh into a large bowl, discarding the skins.
- Reduce oven temperature to 350°F (175°C). Grease a 2-quart baking dish.
- To the bowl with the sweet potato flesh, add the melted butter, granulated sugar, egg yolks, heavy cream, vanilla, cinnamon, nutmeg, and salt. Mix with a hand mixer or by hand until smooth.
- In a separate clean, dry bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form.
- Gently fold about one-third of the beaten egg whites into the sweet potato mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to overmix.
- In another bowl, prepare the topping. Combine the brown sugar, flour, and chopped pecans. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Pour the soufflé mixture into the prepared baking dish. Sprinkle the pecan streusel topping evenly over the surface.
- Bake for 30-35 minutes, or until the soufflé is set and the topping is golden brown. Let cool for a few minutes before serving warm.
Notes
Make-Ahead: The sweet potato base can be made up to 2 days ahead and stored in the fridge. Bring to room temperature before folding in freshly whipped egg whites and baking.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Share Your Creation!
We hope you love this Fluffy Sweet Potato Soufflé recipe! If you make it, please leave a comment below and let us know how it turned out. We love hearing from you! For more delicious recipes and holiday inspiration, be sure to follow us on Pinterest.
