Call dibs now—you want to bring this Sweet Potato Souffle to Thanksgiving this year! Velvety roasted sweet potatoes beaten into a fluffy frenzy with butter, sugar, and eggs, then showered with a crunchy pecan topping and baked until golden, it has the distinct habit of stealing the side dish show.

hearty sweet potato souffle in a baking dish

This recipe is sponsored by ALDI.

Pin this recipe on Pinterest to save for later

Pin It!0

Plus, you are going to sound ultra-impressive when you casually mention that you are bringing a souffle.

Though the word “souffle” suggests a dish that’s fussy (and you can allow your friends to assume as much), sweet potato souffle is EASY.

Souffle vs. Casserole

Unlike a classic French souffle, southern sweet potato souffle requires zero meticulous whipping and folding of egg whites or hovering by the oven as it bakes to pray to the food gods that it won’t fall.

  • The process to make sweet potato souffle is more like making a casserole: prepare filling, add delicious topping, then bake.
  • The primary difference between a casserole and souffle is the texture of the sweet potatoes. Because eggs are beaten with the sweet potatoes in a sweet potato souffle, they become fluffy and light, just like a classic souffle.

Sweet potato souffle is also much more affordable to make than its fancy name indicates, especially if you pick up your groceries at ALDI.

I’ve been shopping at ALDI since Ben was in graduate school and we were on a serious budget. I am excited to be partnering with them to create this recipe today, because I firmly believe that you shouldn’t have to sacrifice eating well just because you don’t have unlimited money to spend on groceries.

ALDI offers fantastic value and quality for its products, an attribute I especially appreciate this time of year.

The holidays are special, but between presents, entertaining, and giving to good causes, the numbers add up.

Making a change as simple as picking up your groceries at ALDI can go a long way towards stretching your dollar, without having to give up the good eats that make the holidays so special. (In fact, ALDI is proud that customers can get everything they need for a traditional Thanksgiving meal, including the turkey, sides, and pumpkin pie, all from ALDI and all for less than $30.*!)

Sweet potato souffle in a baking dish

The Sweet Potato Bake Debate

One of the great battles of our time (not to be dramatic or anything) is whether or not Thanksgiving sweet potatoes should include marshmallows.

  • I am a hard NO, preferring instead a more savory take like these Glazed Sweet Potatoes.
  • My sister Elizabeth? She loves the marshmallow version so much, she could practically eat it for breakfast.

This recipe for sweet potato souffle is the ideal middle ground.

It’s sweeter than the Brown Butter Mashed Sweet Potatoes in my cookbook and my Healthy Sweet Potato Casserole, but nowhere near as cloying as the marshmallow variety.

A baking dish with sweet potato souffle

How to Make Sweet Potato Souffle

Fluffy sweet potato souffle is Southern by origin and remains popular at Thanksgiving throughout the South.

Traditionally it is VERY sweet; most of the recipes I found contain more sugar than Sweet Potato Pie.

  • I found I could cut down on the sugar significantly, especially if I roasted the sweet potatoes instead of steaming or boiling them.
  • Roasting concentrates the sweet potatoes’ natural sugars, making the souffle taste sweeter.

Roasting works with what this delicious, healthy vegetable gives us naturally, instead of covering it up with more sugar than a dessert.

The Ingredients

  • Sweet Potatoes. My fave holiday side! I picked these orange beauties up at ALDI, along with the rest of my regular produce for the week. Sweet potatoes are packed with fiber, vitamins, and antioxidants.

Sweet Potatoes vs. Yams

While often confused for one another (and sometimes labeled incorrectly), sweet potatoes and yams are not the same.

  • The sweet potatoes most typically available in North America are large with orange flesh and smooth skin.
  • Yams have a brown, tough, bumpy skin similar to bark and are the size of small potatoes.
  • The texture of yam flesh tends to be more starchy and dry than a sweet potato.
  • Yams are not readily available in North America. Chances are what you are seeing at the store is a sweet potato. Carry on!
  • Eggs. The key to the fluffy sweet potato souffle’s airy texture. I prefer to purchase organic, as I notice a distinct difference in the quality and taste. Organic doesn’t have to break the bank—I used Simple Nature Organic Cage Free Brown Eggs from ALDI.
Ingredients for sweet potato souffle
  • Pecans. Nuts are another ingredient that can be pricey, which is why I pick up a bag of Southern Grove Pecan Halves on almost every ALDI trip (they are also an excellent excuse to bake Pecan Pie Bars). 

Market Swap

  • For sweet potato souffle with walnuts, swap the pecan halves in the topping for walnut halves.
  • If you prefer a sweet potato souffle without nuts, you can omit them.
  • Butter. Butter adds rich, necessary holiday flavor to both the sweet potatoes and the pecan topping.
  • Milk. Helps make the sweet potato mixture extra creamy. I used 1% milk, but you can use any milk you have on hand.
  • Sugar + Maple Syrup. I tried to keep this sweet potato souffle healthy relative to most by cutting down on the amount of sugar used compared to many traditional recipes. Instead of using only refined sugar, I opted to add in a little maple syrup for natural sweetness. It’s also a divine pairing with sweet potatoes and pecans.
  • Vanilla. Adds a warmth and coziness. Vanilla is surprisingly wonderful in sweet potato bakes.
  • Cinnamon. Cinnamon and sweet potatoes are a dream team.
  • Flaked Coconut. While optional, I love the touch of extra nuttiness it adds to the topping. The flavor is not strong, so even if you are not typically a coconut fan, you will likely enjoy it here.

The Directions

Roasted sweet potatoes
  1. Roast the sweet potatoes.
Mixed sweet potatoes in a bowl
  1. Scoop the flesh into a mixing bowl.
Wet ingredients for souffle in a mixing bowl
  1. Add the remaining filling ingredients.
Sweet potatoes in a mixing bowl
  1. Beat until smooth.
Mashed sweet potatoes in a baking dish
  1. Transfer the mixture to a baking dish.
Pecan topping in a bowl
  1. Prepare the topping, then sprinkle it over the sweet potatoes.
Healthy sweet potato souffle in a baking dish
  1. Bake the sweet potato souffle at 350 degrees F for 40 minutes. Let rest for 5 minutes, then DIG IN!
simple sweet potato souffle in a white baking dish

Storage Tips

  • To Store. Refrigerate leftover souffle in an airtight storage container for up to 4 days.
  • To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or gently in the microwave.
  • To Freeze. Freeze souffle in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Meal Prep Tip

Up to 1 day in advance, prepare the filling and place it in the baking dish. Cover and refrigerate until you’re ready to add the topping and finish the recipe.

Sweet potato souffle with pecan topping

What to Serve with Sweet Potato Souffle

hearty sweet potato souffle in a baking dish

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Frequently Asked Questions

Can I Use Canned Yams to Make Sweet Potato Souffle?

Yes, but do so with caution. Because canned yams (or canned sweet potatoes) come pre-sweetened, I recommend leaving out most of the sugar and maple syrup from the filling to start. Once it’s mixed, you can taste it and adjust if you’d like your filling sweeter (remember, the topping is sweet too).

What Can I Use Instead of Maple Syrup?

If you don’t have any maple syrup on hand, you can swap it for honey.

Can I Microwave the Sweet Potatoes Instead?

Baking the sweet potatoes adds wonderful, important flavor to this dish, so I highly recommend taking the time to do this step. However, if you’re crunched for time, you can microwave the sweet potatoes. Pierce each potato 3 to 4 times with a fork, then microwave them for about 5 minutes.

(For a quick sweet potato side dish, don’t miss my Instant Pot Mashed Sweet Potatoes.)

The marshmallow casserole fanatics, the nay-sayers, and even those who in other circumstances are sweet potato averse will all find something to love in this spiced, sweet, and savory sweet potato side dish.

Depending upon your family’s selection of topics, I can’t promise the same peace for your dinner table discussions, but at least we can all agree on sweet potato souffle!

*Based on the items and quantities included in the American Farm Bureau Federation’s annual Thanksgiving Dinner Cost Survey, for dinner for up to 10 with a 12lb Butterball turkey and additional miscellaneous items (e.g. coffee, butter, flour, sugar, eggs) not included in the survey. Available in-store and online. Tax and online fees not included.

hearty sweet potato souffle in a baking dish

Sweet Potato Souffle

5 from 3 votes
This Southern sweet potato souffle is an easy side dish that steals the show! Fluffy sweet potatoes topped with sweet, crunchy pecan topping.

Prep: 5 mins
Cook: 1 hr 20 mins
Total: 1 hr 35 mins

Servings: 10 servings



  • 5 large or 6 medium sweet potatoes about 7 cups once mashed
  • 6 tablespoons Countryside Creamery Unsalted Butter melted or at room temperature
  • 2 large Simple Nature Organic Cage Free Brown Eggs
  • 1/4 cup Baker’s Corner Granulated Sugar
  • 1/4 cup Specially Selected Pure Maple Syrup
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon Stonemill Ground Cinnamon increase to 1 teaspoon if you LOVE cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 cup milk (I used 1%)


  • 1/4 cup Countryside Creamery Unsalted Butter
  • 1 1/4 cups Southern Grove Pecan Halves finely chopped
  • ¼ cup flaked coconut optional (I used unsweetened; sweetened will work too)
  • 1/2 cup Baker’s Corner Brown Sugar packed
  • 1/3 cup Baker’s Corner All-Purpose Flour
  • ¼ teaspoon kosher salt


  • Bake the sweet potatoes: Preheat the oven to 425 degrees F. Line a rimmed bakingsheet with aluminum foil or parchment paper. With a fork, poke holes in the outsides of the sweet potatoes. Bake for 40 to 60 minutes (timing will depend upon the size of your sweet potatoes), until very tender when pierced with a fork. Set aside to cool.
  • Prepare the souffle: Reduce the oven temperature to 350 degrees F. Coat a 9×13 casserole dish or similar 2 ½ quart casserole dish with nonstick spray.
  • Once the sweet potatoes are cool enough to handle, slip off the peels. Scoop out the flesh and place in a large mixing bowl or the bowl of a standing mixer fitted with the paddle attachment.
  • Add the butter, eggs, sugar, maple syrup, vanilla, cinnamon, salt, and milk.
  • Beat until smoothly combined.
  • Scoop into the prepared baking dish.
  • Prepare the topping: In a medium mixing bowl, melt the butter. Sprinkle the nuts, coconut, brown sugar, flour, and salt over the top. Stir until evenly moistened and combined. Scatter the mixture over the sweet potatoes in an even layer.
  • Bake the sweet potato souffle until the topping is lightly browned and your kitchen smells amazing, about 40 minutes. Let rest 5 minutes, then enjoy warm.


  • TO STORE: Refrigerate souffle in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave. 
  • TO FREEZE: Freeze souffle in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 


Serving: 1(of 10)Calories: 464kcalCarbohydrates: 61gProtein: 6gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 63mgPotassium: 699mgFiber: 7gSugar: 29gVitamin A: 24536IUVitamin C: 4mgCalcium: 96mgIron: 2mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


More Healthy Holiday Side Dishes

This post is sponsored by ALDI. As always, all opinions are my own. Thank you so much for supporting the brands and companies who support Well Plated and make it possible for me to continue to create high quality content for you! For recipe inspiration and to learn more, visit ALDI’s blog, Facebook, Pinterest, Twitter, and Instagram.

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published.

Recipe Rating


Leave a comment

  1. Hi Erin! I always love your recipes and want to make this for Thanksgiving. Unfortunately, we only have one oven and so I was wondering if it is possible to make this recipe the day before and then reheat it right after the turkey comes out of the oven while it rests. You mentioned that this recipe can be reheated at 350F, but it did not say for how long. Do you have any other suggestions?

    1. Hi Sarah! You can make it ahead of time. TO STORE: Refrigerate souffle in an airtight storage container for up to 4 days.
      TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
      TO FREEZE: Freeze souffle in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Hope this helps!

      1. This looks incredible – can’t wait to try it at Thanksgiving! Similar to Sarah’s comment above, I’m making it ahead of time and then reheating it in the oven. How long do you suggest reheating at 350F? Thanks so much!

        1. Hi Michelle! Allow to come to room temperature for about 15 minutes. Then reheat for 15 minutes or until warm.

  2. This souffle looked so perfect for our Thanksgiving dinner — I made a double recipe in two 9×13 pans (I have that much confidence in Erin’s recipes). I’m taking both trays to my cousin’s home tomorrow for everyone to enjoy. I baked it this evening and will refrigerate overnight, and then will bring to room temp until about 15 minutes before dinner. I think I’ll only need to re-heat for 15 minutes. I took a quick taste and loved the fluffy texture, the light sweetness, and the crunchy pecan topping. Thanks again, Erin, for providing just the right dish!5 stars

  3. This sweet potato soufflé is absolutely delicious! The BEST sweet potato side dish ever! It’s also great as a healthy dessert. I’ve made it twice and will certainly make it again and again.
    It’s one of my favorite recipes. Thanks for sharing this Erin.5 stars