Do you need a sweet potato side dish recipe idea? This Sweet Potato Soufflé is a favorite potato casserole at our Thanksgiving and holiday meals.
I asked my husband to describe this recipe and he said, “The butter, eggs and brown sugar enhance the sweet potato experience.”
Sweet Potato Souffle Recipe
My father in law regularly makes this easy sweet potato soufflé for Thanksgiving and Christmas parties. He is a pig and turkey farmer which means he has chores to do every day. He also raises corn and soybeans and is a mechanic. The point is, he’s got a lot to do, so finding a good, easy sweet potato recipe is important.
We like how using simple ingredients in a basic dish allows the amazing flavor of the sweet potatoes to be the star of the show. Pecans are optional and add even more flavor and crunch to the sweet topping if you like nuts. Our family typically opts to leave the pecans out.
Just like our Farmhouse Mashed Potatoes and Twice Baked Potato Casserole, we crave these potato recipes enough that we make them a few times throughout the year.
Sometimes we use our basic Corningware 2 1/2 quart casserole dish, other times we use a square 8 x 8 baking dish and both options work fine.
Our souffle recipe is sweet and delicious, but not nearly as dessert like at this Ultimate Sweet Potato Casserole recipe that a co-worker gave me several years ago. It is delicious and almost tastes like a dessert it’s so sweet!
Does it matter if you use fresh or canned sweet potatoes?
My father in law uses canned potatoes and his soufflé tastes just fine. My husband makes this recipe with fresh sweet potatoes that he boils and mashes. My husband thinks that his recipe a better version of his dad’s. I don’t want to start something or get in the middle of anything, I’m just laying out the details for you.
I think if too many people in the family end up reading this my husband will be responsible for bringing sweet potatoes to future family gatherings.
You can use canned or fresh sweet potatoes that you boil on your own. Either option will taste great!
Sweet Potato Souffle Recipe
- Mash cooked sweet potatoes.
- Mix all “potato ingredients” together well and pour into a lightly greased pan.
- Mix all topping ingredients. Crumble evenly over potato mixture and bake for 35 – 45 minutes in a 350° F oven until topping is browned.
Tips for Making Sweet Potato Souffle
- Souffle bakes more quickly using warm sweet potatoes.
- Dish may be prepared up to a day ahead of time and stored in the refrigerator. Allow dish to warm up on the counter for 30 to 60 minutes before baking to avoid cracking the dish while baking.
- Baked souffle reheats well and may be stored in the refrigerator for 2 – 4 days or frozen in an airtight bag or container for up to 3 months.
- The brown sugar topping will be thicker on a smaller dish unless the recipe doubled.
- Small, evenly shaped sweet potatoes can be boiled whole and the skins quickly peeled off. Large potatoes are easier to peel, cut into chunks and then boil and mash.
Ingredients Needed to Make Sweet Potato Souffle
- Sweet Potatoes
- Sugar
- Eggs
- Milk
- Salt
- Butter
- Vanilla
- Brown Sugar
- Flour
- Pecans (optional)
How to Make Sweet Potato Souffle
Drain canned potatoes or boil your own. I typically peel and chunk potatoes, but wanted to test boiling whole potatoes and sliding the skin off with a fork.
My potatoes were too large and unevenly shaped, so it took a long time-over 30 minutes-to boil them whole. Once you can stick a fork in the potatoes and they fall off the fork, the skin will slide off easily after being allowed to cool long enough to safely handle.
Place peeled and boiled potatoes in a mixing bowl and beat until potatoes are mashed and no lumps remain.
Add butter, sugar, milk, salt, eggs and vanilla and mix well again.
Pour into a lightly greased baking dish and crumble topping over potato mixture as evenly as possible. I find using my fingers to flatten and sprinkle out the mixture helps make a thinner, more even layer.
Bake at 350° F for 35 – 50 minutes (depending on how deep mixture is in dish) until topping is browned and potatoes are bubbling up underneath.
Souffle holds well in a warming drawer when covered with foil for up to 2 hours.
Serve warm along side turkey, Farmhouse Dressing or Cornbread Dressing and Scalloped Corn Casserole and enjoy!
Other Easy & Delicious Potato Recipes:
- Farmhouse Loaded Baked Potatoes
- Crockpot Loaded Red Potatoes
- Cheesy Potatoes for a Crowd
- Make-Ahead Crock Pot Mashed Potatoes
- Garlic Mashed Red Potatoes
We hope you enjoy these potato recipes as much as we do!
Printable Sweet Potato Souffle Recipe
Sweet Potato Soufflé
Ingredients
Potato Mixture
- 4 cups mashed sweet potatoes
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/3 stick butter melted
- 1 teaspoon vanilla
Topping
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/3 cup butter
- 1 cup pecans optional
Instructions
- Mix all ingredients in potato mixture well. Pour into a buttered pan. I used a 2 1/2 quart baking dish.
- Mix all topping ingredients. Crumble topping evenly over potato mixture. Bake at 350 degrees F for 35 - 45 minutes uncovered.
Notes
- Souffle bakes more quickly using warm sweet potatoes.
- Dish may be prepared up to a day ahead of time and stored in the refrigerator. Allow dish to warm up on the counter for 30 to 60 minutes before baking to avoid cracking the dish while baking.
- Small, evenly shaped sweet potatoes can be boiled whole and the skins quickly peeled off. Large potatoes are easier to peel, cut into chunks and then boil and mash.
Made this fof my family’s Easter dinner today. Absolutely delicious!
So glad you enjoyed it! Thanks so much for sharing!