As soon as this sweet potato soufflé hits the table, it will steal the show!
Imagine velvety smooth sweet potatoes mingling with the richness of butter, cream, and warming spices.
Now, top that with an irresistible pecan streusel.
Creamy, crunchy, and perfectly sweet, it’s impossible to resist a second serving. So go on, make your fall meals extra special with this show-stopping side dish.
Why You’ll Love This Sweet Potato Soufflé
Delicious Holiday Appeal: With its golden-brown streusel topping, this soufflé is impressive, to say the least. Perfect for special occasions like Thanksgiving or Christmas.
Rich Texture: The melt-in-your-mouth sweet potato filling plus the crunchy streusel topping is pure bliss.
Versatile Dish: Serve this cozy casserole as a comforting side or a decadent dessert. If choosing the latter, add a scoop of vanilla ice cream. Yum!
Make-Ahead Magic: Believe it or not, you can make this, chill it, and bake it 2-3 hours later. That should save some stress before dinner.
Ingredients
- Brown Sugar: Adds deep sweetness and helps caramelize the streusel for a crunchy topping.
- All-Purpose Flour: Binds the streusel together and gives it structure. It also thickens the base slightly and helps hold everything together.
- Unsalted Butter: Provides rich flavor and ensures the topping turns golden and crisp.
- Pecans: Adds a nutty crunch to balance the sweetness of the topping.
- Sweet Potatoes: They give the soufflé its creamy texture and natural sweetness.
- Granulated Sugar: Adds a more neutral sweetness to the filling, balancing out the brown sugar.
- Eggs, Separated: Whites help the soufflé rise, while yolks add richness and creaminess.
- Whole Milk or Heavy Cream: Adds moisture and a smooth texture to the base.
- Vanilla Extract: Enhances the natural sweetness with a warm, aromatic flavor.
- Baking Powder: Gives the soufflé a light, fluffy texture by helping it rise.
- Seasonings: Cinnamon, allspice, nutmeg, and salt add warmth, spice, and balance.
How to Make Sweet Potato Soufflé
Is it a side? Is it dessert? No one will care because it’s sweet potato soufflé!
However you serve it, here’s how to make it:
1. PREP: Preheat the oven to 375°F and grease a baking dish.
2. BAKE: Wash and pierce the sweet potatoes, then bake for 1 hour until tender. Set aside and reduce the oven to 350°F.
3. TOPPING: Combine the brown sugar, flour, and butter. Mix until crumbly, then stir in the pecans and cinnamon. Set aside.
4.MASH: Remove the skins from the potatoes and mash until smooth.
5. MIX: Add the brown sugar, granulated sugar, egg yolks, milk, and vanilla. Beat until smooth. Blend in the melted butter, followed by the flour, baking powder, and spices, until lump-free.
6. WHIP: Beat the egg whites until stiff peaks form. Fold into the sweet potato mixture.
7. BAKE: Transfer the batter to the baking dish, sprinkle the pecan topping evenly over the top, and bake for 25-30 minutes until puffed and golden.
8. SERVE: Serve immediately and enjoy!
Tips For the Best Sweet Potato Soufflé
I love how easy this stunning soufflé is to make! Still, achieving the perfect light, airy texture can be tricky.
So before you bake, check out these tips:
- Sweet Potato Prep: If you’re in a hurry, peel and cube the sweet potatoes before boiling them instead of baking. They’ll cook faster, and you can mash them while still warm.
- Silky Texture: For an ultra-smooth soufflé, run the mashed sweet potatoes through a sieve or blend them in a food processor before mixing in the other ingredients.
- Perfect Egg Whites: Make sure your bowl and beaters are clean and dry when whipping the egg whites. Even a bit of grease or yolk can prevent them from whipping properly.
- Folding Egg Whites: Fold the egg whites gently into the sweet potato mixture in batches, using a spatula and a light hand to avoid deflating the batter. This will keep the soufflé light and airy.
- Toasted Pecans: Toast the pecans before adding them to the streusel topping for a richer, deeper nutty flavor. A quick roast in the oven for 5-7 minutes will do the trick.
- Flavor Boost: Add a splash of bourbon or rum to the sweet potato base for a warm, cozy flavor twist, or a touch of orange zest for a hint of citrus freshness.
- Advance Prep: You can make the sweet potato base a day ahead, cover it, and refrigerate it until ready to bake. Whip and fold in the egg whites right before baking for maximum fluffiness.
- Topping Variation: You can simply leave the topping off. Or, for a classic touch, swap the streusel with mini marshmallows broiled until golden.
- Check for Doneness: To make sure the soufflé is ready, gently shake the dish—if it moves slightly but holds together, it’s done. You want a light, airy center without being undercooked.
- Serving: Serve immediately for the best presentation and texture. Soufflés tend to deflate as they cool, so let your guests enjoy it fresh out of the oven!
How to Store
I doubt you’ll have leftovers. But just in case, here’s how to store them:
To Store: Cover cooled leftovers tightly with plastic wrap or transfer to an airtight container. Refrigerate for 3-4 days.
To Freeze: Wrap the cooled soufflé tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Cover the soufflé with foil and bake in a 350°F oven for 15-20 minutes or until heated through. Alternatively, you can microwave individual portions on medium power for 1-2 minutes.
Note: Any soufflé will deflate as it cools, so don’t be alarmed. It’ll still taste good!
More Sweet Potato Recipes You’ll Love
Sweet Potato Cornbread
Sweet Potato Dump Cake
Sweet Potato Pound Cake
Sweet Potato Pecan Pie
Sweet Potato Soufflé
8
30
minutes1
hour30
minutes625
kcalEnjoy this luxurious and comforting sweet potato soufflé as the perfect addition to any holiday feast or special occasion!
Ingredients
- Optional Streusel Topping
1 cup brown sugar, packed
1/2 cup all-purpose flour
1/4 cup unsalted butter, cold and cubed
1/2 cup chopped pecans
pinch cinnamon
- For the Sweet Potato Base
5-6 large sweet potatoes (about 2 1/2 pounds)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
7 large eggs, separated
1/2 cup whole milk or heavy cream
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
2/3 cup all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
pinch salt
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Optional Topping: In a medium bowl, combine the brown sugar, flour, and butter. Cut with a pastry cutter or rub with your fingers until it resembles coarse crumbs. Stir in the chopped pecans and cinnamon. Set aside.
- Bake the sweet potatoes: Wash and pierce the sweet potatoes with a fork. Bake for about 1 hour or until soft and tender. Set aside and reduce the oven to 350°F.
- Make the Soufflé: When cool enough to handle, remove the skins from the potatoes and mash in a large mixing bowl until smooth. While still hot, add the brown sugar, granulated sugar, egg yolks, milk, and vanilla.
- Beat with an electric mixer until smooth. Beat the melted butter in on low, followed by the flour, baking powder, cinnamon, allspice, nutmeg, and salt. Mix until smooth and lump-free. Set aside.
- In a separate clean bowl, beat the egg whites until stiff peaks form. Add about 1/2 cup to the sweet potato mixture and whisk well until combined. Then, very gently fold in the rest of the whipped egg whites just until you no longer see streaks of white.
- Pour the batter into the baking dish and spread evenly until smooth on top. If using, sprinkle the pecan topping evenly over the soufflé.
- Bake for 25-30 minutes or until puffed up and browned on top. Serve immediately and enjoy!
Notes
- If you’re in a hurry, peel and cube the sweet potatoes before boiling them instead of baking. They’ll cook faster, and you can mash them while still warm.
- For an ultra-smooth soufflé, run the mashed sweet potatoes through a sieve or blend them in a food processor before mixing in the other ingredients.
