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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, this Sweet Potato Souffle with pecan topping has the distinct habit of stealing the side dish show.

healthy sweet potato souffle without marshmallows in a baking dish

Why You’ll Love This Old Fashioned Sweet Potato Souffle Recipe

  • It Will Appeal to a Crowd. We all have our sweet potato preferences when it comes to what to pair with Thanksgiving Turkey! While I prefer something more savory (like Glazed Sweet Potatoes), I know others are more inclined to a sweeter dishes like Sweet Potato Casserole and Candied Sweet Potatoes. This souffle is the perfect middle ground. It’s sweeter than Mashed Sweet Potatoes but it’s nowhere near as cloying as a sweet potato souffle with marshmallows recipe (save that for Sweet Potato Pie!).
  • It’s Simple but Impressive. Though the word “souffle” suggests a dish that’s fussy (and you can allow your friends to assume as much), this simple sweet potato souffle recipe is EASY (even easier than Cornbread Stuffing). Despite its uncomplicated prep, this dish feels special!
  • The Sweet Potatoes are Roasted. While most recipes require that you boil, drain, and mash the potatoes first, I found I could cut down on the sugar significantly if I roasted the sweet potatoes, AND the dish tasted better! Roasting concentrates the sweet potatoes’ natural sugars, making the souffle taste sweeter and working with what this vegetable gives us naturally (I also use this trick for Roasted Sweet Potatoes).
Sweet potato souffle with pecan topping in a baking dish

5 Star Review

“This sweet potato souffle 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.”

— Angela —

What Is the Difference Between Casserole and Souffle?

The primary difference between a casserole and a 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.

  • Unlike a classic French souffle, southern sweet potato souffle requires zero meticulous whipping and folding of egg whites.
  • You also don’t need to hover by the oven as it bakes, praying to the food gods that it won’t fall.

The process of making sweet potato souffle is more like making a casserole: prepare filling, add delicious topping, then bake.

A baking dish with southern sweet potato souffle surrounded by ingredients

How to Make the Best Sweet Potato Souffle Recipe

The Ingredients

  • Sweet Potatoes. My fave holiday side! They’re a nice change of pace from your classic Mashed Potatoes recipe.
  • Eggs. The key to the fluffy sweet potato souffle’s airy texture.
  • Pecans. I love the texture, crunch, and nutty flavor pecans lend to this not-too-sweet topping. (They are also an excellent excuse to bake Pecan Pie Bars.) Youc can also make sweet potato souffle with walnuts, or 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. You can either use room temperature or melted butter.
  • Milk. Helps make the sweet potato mixture extra creamy. I used 1% milk, but you can use any milk you have on hand.
  • Maple Syrup. Using maple syrup in combo with the usual sugar makes the sweet potato souffle even better; it’s a divine pairing with sweet potatoes and pecans.
  • Vanilla. Vanilla is surprisingly wonderful in sweet potato bakes.
  • Cinnamon. Cinnamon and sweet potatoes are a dream team. (Hello, Twice Baked Sweet Potatoes.)
  • 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.
Ingredients for old fashioned sweet potato souffle

The Directions

Roasted sweet potatoes
  1. Roast the Sweet Potatoes. Bake until tender. (See How to Bake a Sweet Potato for more.)
Mixed sweet potatoes in a bowl
  1. Scoop out the Flesh. Add it to a mixing bowl.
Wet ingredients for fluffy sweet potato souffle in a mixing bowl
  1. Add the Remaining Ingredients. Get ready to mix!
mixed sweet potatoes in a mixing bowl for simple sweet potato souffle
  1. Beat. Stop once smoothly combined.
The best sweet potato souffle recipe being assembled in a baking dish
  1. Assemble the Casserole. Transfer the mixture to a baking dish.
Pecans in a bowl
  1. Prepare the Pecan Streusel Topping. Sprinkle it over the sweet potatoes.
Whipped sweet potato souffle recipe in a baking dish
  1. Bake. Bake the sweet potato souffle in a 350 degrees F oven for 40 minutes. Let rest for 5 minutes, then DIG IN!

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.

How to Make this Recipe in Advance

This is a great make-ahead side dish for Thanksgiving or any holiday.

  • Up to 1 day in advance, prepare the filling and place it in the baking dish.
  • Make the topping and refrigerate separately.
  • When ready to bake, let the filling come to room temperature. Top with the streusel and bake.
  • You can also bake this fully 1 day in advance, then rewarm it in a 350°F oven.
Foolproof sweet potato souffle served in a baking dish

What to Serve With Sweet Potato Souffle

  • Mixing Bowl. I love this space-saving glass mixing bowl set.
  • Casserole Dish. This beauty is functional and will look gorgeous on your holiday table.
  • Baking Sheet. Perfect for roasting and baking sweet and savory recipes alike.
simple sweet potato souffle with pecan topping

Recipe Tips and Tricks

  • Use Orange Sweet Potatoes (or Yams). These have the best, sweetest flavor. 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!
  • Don’t Overdo the Sugar. Don’t be tempted to add extra sugar to this recipe, and measure carefully too. Roasting sweet potatoes releases their natural sugars, and using additional sugar (on purpose or accidentally) can cause the souffle to be runny once baked.
  • Use Good Quality Pecans. The pecans are the star of the topping! Make sure to use fresh (no stale pecans here) and flavorful pecans to really help your topping shine.
  • Bake This in a Table-Worthy Dish. While some dishes can be easily transferred to a different piece of serveware, this souffle is best served in the dish it’s baked in. So, make sure to use something you feel comfortable serving in.
  • Avoid Canned Yams if Possible. This recipe was designed for using freshly baked sweet potatoes, but if it’s an emergency you can try making sweet potato souffle with canned yams. 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).

Sweet Potato Souffle

5 from 85 votes
Southern sweet potato souffle is an easy side dish for Thanksgiving! Fluffy roasted sweet potato filling topped with old-fashioned pecan streusel.

Prep: 5 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 35 minutes

Servings: 10 servings

Ingredients
  

FOR THE SOUFFLE:

  • 5 large sweet potatoes (about 7 cups once mashed)
  • 6 tablespoons unsalted butter melted or at room temperature
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1/4 cup maple syrup
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon 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 unsalted butter
  • 1 1/4 cups pecans finely chopped
  • 1/4 cup flaked coconut optional (I used unsweetened; sweetened will work too)
  • 1/2 cup brown sugar packed
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon kosher salt

Instructions
 

  • Preheat the oven to 425°F. Line a rimmed baking sheet 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.
  • Reduce the oven temperature to 350°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, remove the peels. Scoop out the sweet potato flesh and place it in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. (You can also use an electric hand mixer.)
  • Add the butter, eggs, sugar, maple syrup, vanilla, cinnamon, salt, and milk.
  • Beat until smoothly combined.
  • Scoop into the prepared baking dish.
  • Next, prepare the topping. In a medium mixing bowl, melt the butter. Sprinkle the chopped pecans, coconut, brown sugar, flour, and salt over the top. Stir until evenly moistened and combined. Scatter the streusel topping 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.

Video

Notes

  • TO STORE: Sweet potato soufflé may be kept in an airtight container for up to 4 days in the fridge.
  • TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350°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. 
  • TO MAKE AHEAD: Up to 1 day in advance, prepare the filling and place it in the baking dish; prepare and refrigerate the topping separately. Cover and refrigerate until you’re ready to add the topping and finish the recipe. You can also bake the dish 1 day in advance, then reheat in a 350°F oven.

Nutrition

Serving: 1(of 10)Calories: 455kcalCarbohydrates: 66gProtein: 5gFat: 19gSaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 68mgPotassium: 651mgFiber: 6gSugar: 33gVitamin A: 24535IUVitamin C: 4mgCalcium: 98mgIron: 2mg

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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 wellplated.com 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!

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55 Comments

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  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

  4. I added a little nutmeg to mine and a little more cinnamon and it turned out great. I will be making this one again as a side dish this coming Christmas.5 stars

  5. I made this for Thanksgiving this year and it was a HUGE hit! It was so easy to put together. The maple syrup really added a depth of flavor to the sweet potatoes. The topping was delicious- we all loved the coconut as an addition. Thanks for a delicious recipe that we all loved!5 stars

  6. Yummy and can be made gluten free! I have a niece who is on a gluten-free diet, so I modified the recipe slightly,using a GF flour.5 stars

  7. Excellent choice for Thanksgiving this year! Everyone was impressed. I didn’t tell them how easy they were to make. The only thing that I changed is that I used cane sugar instead of granulated sugar. I will be making it again for Christmas.5 stars

  8. This is my husband’s favorite dish during Thanksgiving! More like a desert though, but you can easily adjust the amount of sugar. Easy to make5 stars

  9. We made this for Thanksgiving this year and it was a HUGE hit! The maple syrup added a great flavor to the sweet potatoes and we LOVED the coconut in the topping. This is now a fan favorite we will be making again! Thank you!5 stars

  10. This recipe was EASY to make/follow AND the results were YUMMY! Folks who normally don’t eat the “Sweet potato dish” at our Thanksgiving gatherings tried it and it was a hit, even with the “nay-sayers”; this recipe will be added to one of our holiday dinner favorites – thank you!!

    I didn’t have pecans so I added walnuts, hand broken – not “finely chopped” – and the substitute worked just fine.5 stars

  11. This dish is the perfect way to serve sweet potatoes at the holidays. It’s elegant and delicious and the light airy texture of the sweet potatoes melds so well with the sweet crunchy topping.5 stars

  12. I always make it during the Holidays and it will also be on our Easter table for our after church dinner. I always make two batches, one for dinner and the other for the guests to take home alone with leftovers.5 stars

  13. This was great! I made one today just to see if it would be an ok dish to take to my in-laws Thanksgiving dinner. OMG, it was better than what I thought it would be.5 stars

  14. I made it yesterday as a test run as I’m finalizing my Thanksgiving menu. It tastes so GOOD! Leftovers were great too. Definitely a keeper.5 stars

  15. I made this last year (2022) and am making it to bring to a Thanksgiving this year ! Its VERY good! I’m not a huge fan of the marshmallow casserole but this has that VIBE while being much more elevated and VERY tasty! The make ahead options are *chefs kiss*5 stars

  16. Fantastic! This year I hosted a Friendsgiving for my friends before Thanksgiving. I decided to try your recipe and doubled everything and made extra toppings. Omg it was devoured. Everyone loved it! I plan to make this again for Christmas. Highly recommended.5 stars

  17. I would love to make this recipe for Thanksgiving this year but need it to be nut-free. Would I adjust the butter, flour, or sugar when leaving out the pecans?

  18. I usually top sweet potato mixture with marshmallows but wanted something different for the holiday. It turned out great.5 stars

  19. I made this today for dinner and it was soooo good. As a kid I was never fond of sweet potato so I wasn’t familiar with what it was supposed to taste/look like, but my husband has always been the expert and it’s his favorite holiday dish. I’m happy he requested this…we both loved it!5 stars

  20. Family and friends loved these sweet potatoes! They were gone on Thanksgiving, I had to make more to go with the leftovers!!! So easy and delicious. Not too sweet. My family loves this dish. Although I have made a few changes to the recipe based on what my family likes eating.5 stars

  21. To die for! I don’t even like sweet potatoes, and I make this every year! Definitely worth trying. It was the hands down family’s favorite dish this year. I was short on pecans and added some hazelnuts instead. It was so good I don’t think I’d change this either.5 stars

  22. This got so many compliments today! Absolutely delicious! I was a little pressed on time so I microwaved the sweet potatoes, and it still turned out fab!!! Thanks so much, this will be the new sweet potato tradition dish!!!5 stars

  23. Made this recipe for the first time for Thanksgiving this year! Not only did I receive verbal compliments, but there were no leftovers—the biggest compliment of all! The recipe was easy to follow and enhanced the sweet potato flavor.

    My aunt told me this is now my “signature dish” for holidays to come!5 stars

  24. Absolutely 💯 came out almost perfect 👌 for my Thanksgiving dinner with my family! I added my own twist a little bit but this was delicious 😋 😍5 stars

  25. This is by far the best sweet potato recipe I have made. The eggs make it fluffy and the topping adds flavor and crunch. Don’t wait till next year to try it.5 stars