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.
This recipe is sponsored by ALDI.
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.*!)
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.
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.
- 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.
- 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.
- 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).
- 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.
- Roast the sweet potatoes.
- Scoop the flesh into a mixing bowl.
- Add the remaining filling ingredients.
- Beat until smooth.
- Transfer the mixture to a baking dish.
- Prepare the topping, then sprinkle it over the sweet potatoes.
- Bake the sweet potato souffle at 350 degrees F for 40 minutes. Let rest for 5 minutes, then DIG IN!
- 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.
Frequently Asked Questions
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).
If you don’t have any maple syrup on hand, you can swap it for honey.
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.
Sweet Potato Souffle
FOR THE SOUFFLE:
- 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%)
FOR THE TOPPING:
- 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.
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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.