Sweet Potato Souffle
Sweet Potato Souffle is the holiday side dish of your dreams! Smooth, fluffy mashed sweet potatoes are topped with a scrumptious spiced brown sugar crumb topping. It’s a deliciously sweet side dish that always steals the show – no matter how good the entree is!
Sweet Potato Souffle
Whether you make Sweet Potato Souffle for Thanksgiving, Christmas, or just because you feel like dressing up your weeknight dinner plate, you’re going to love it! Honestly, this sweet potato recipe tastes more like a dessert than it does a side dish. If you need a certain picky eater at the table to eat more veggies, this is a delicious way to sneak some on their plate!
Besides the signature sweet flavor of this dish, the consistency is definitely also worth noting. The sweet potatoes are boiled, mashed, and blended with eggs, milk, and butter. When it all comes together, the sweet potatoes are transformed into the most fluffy and smooth souffle consistency that is pretty drool-worthy. Oh, and when that’s combined in a single bite with the crunchy topping? Swoon.
The crumb topping is the metaphoric cherry on top of this Sweet Potato Souffle! While the sweet potatoes are delicious all on their own, the brown sugar topping elevates this side dish to a whole new level. It’s crunchy from the pecans and brown sugar, and the spices really warm things up in a wonderful autumnal way. Sweet Potato Souffle really does have sugar, spice, and everything nice!
How to Make Sweet Potato Souffle
- Boil the potatoes. Peel and chop sweet potatoes into bite sized cubes. Place in a pot and cover with water and bring to a boil. Cook for about 10 minutes or until soft and ready to mash. While potatoes are cooking, preheat the oven to 350°F.
- Mash the potatoes. Drain the potatoes, return to the pot. Mash the sweet potatoes removing any lumps (this can be done with a hand blender for about 1-2 minutes). Set aside.
- Add the souffle ingredients. In a small bowl, whisk together eggs, milk, butter, vanilla and salt; then mix in the sugars. Add the egg sugar mixture to the sweet potatoes and mix well with a hand blender for 1-2 minutes on low to medium speed, scraping down the sides in between until mixture is very smooth.
- Bake. Pour the mixture into a greased 8×8 baking dish. Bake without topping for 20 minutes.
- Add the topping and bake again. Prepare the topping mix by combining the brown sugar, flour, cinnamon and pecans (if you are using them). Add the butter and mix well to combine. Remove from the oven to add topping over the sweet potato mixture and bake for an additional 30-40 minutes until topping is golden brown.
- Enjoy! Serve while warm and enjoy your newest favorite sweet potato side dish!
Tips for the Best Sweet Potato Souffle
- Make it smooth! When first mashing your potatoes, make sure there are NO lumps! Your souffle needs to be totally smooth, and that’s only possible if you first make sure your mashed sweet potatoes are lump free. Consider using a blender or food processor to save yourself the elbow grease.
- Use whole milk. While I don’t mind swapping whole milk for skim or even a plant based substitute, whole milk is pretty essential when making a Sweet Potato Souffle. It always yields the smoothest, most decadent results.
- Don’t forget the chopped pecans. Chopped pecans are technically an optional ingredient, but I couldn’t image making this Sweet Potato Souffle without that crunchy element on top. The nuts really make every bite that much more satisfying!
Enjoy all of the best sweet potato recipes this fall!
- Butternut Squash Sweet Potato Soup
- Sweet Potato Casserole with Cornflake Pecan Crust
- Loaded Pulled Pork Stuffed Sweet Potatoes
- Sweet Potato Cupcakes with Marshmallow Meringue Frosting
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Get the Recipe: Sweet Potato Souffle Recipe
Ingredients
- 3 pounds sweet potatoes, peeled and chopped to 1 “ cubes
- 2 eggs
- ½ cup whole milk
- 4 tablespoon butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ¼ cup sugar
- ¼ cup brown sugar
Crumb Topping
- 1 cup brown sugar
- ½ cup AP flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup chopped pecans – optional
- 4 tablespoon butter, melted
Equipment
- baking dish
Instructions
- Peel and chop sweet potatoes into bite sized cubes. Place in a pot and cover with water and bring to a boil. Cook for about 10 minutes or until soft and ready to mash.
- While potatoes are cooking, Preheat the oven to 350 degrees.
- Drain the potatoes, return to the pot. Mash the sweet potatoes removing any lumps (this can be done with a hand blender for about 1-2 minutes). Set aside.
- In a small bowl, whisk together eggs, milk, butter, vanilla and salt; then mix in the sugars.
- Add the egg sugar mixture to the sweet potatoes and mix well with a hand blender for 1-2 minutes on low to medium speed, scraping down the sides in between until mixture is very smooth. (Note there should be no lumps)
- Pour the mixture into a greased 8×8 baking dish. Bake without topping for 20 minutes.
- Prepare the topping mix by combining the brown sugar, flour, cinnamon and pecans (if you are using them). Add the butter and mix well to combine.
- Remove from the oven to add topping over the sweet potato mixture and bake for an additional 30-40 minutes until topping is golden brown.
- Serve while warm.