This Sweet Potato Soufflé with pecan and brown sugar topping is the holiday dish everyone will be talking about. It's the kind of side dish that blurs the line between dinner and dessert. One bite and you'll understand why this recipe has been a timeless favorite in our family.
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This light and airy sweet potato soufflé with pecans is the ultimate holiday side dish. It's the kind of recipe that disappears fast, seconds guaranteed, and leftovers are rare.
Every year, it earns a spot right next to our Sous Vide Thanksgiving Turkey and Sous Vide Ham. Don't forget a tart festive side like Cranberry Chutney to balance the sweetness.
This old-fashioned soufflé has been in our family for generations, showing up without fail for Thanksgiving and Christmas. You won't find any marshmallows here, just creamy whipped sweet potatoes topped with a buttery pecan crumble.
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Why You'll Love This Recipe
- Fluffy & Airy Texture - Whipping the sweet potatoes makes this soufflé light and cloud-like.
- No Marshmallows needed - The natural sweetness of the sweet potatoes paired with brown sugar and pecans is more than enough.
- Make-ahead friendly - You can make the soufflé ahead of time, freeze it, and bake it when the holidays roll around.
- Serve it with holiday classics - This soufflé was made to share the spotlight with dishes like Green Beans Almondine, Parsnip Gratin, and Air Fryer Smashed Brussels Sprouts.
Recipe Ingredients
You'll need these simple ingredients to make this sweet potato soufflé:
- Sweet Potatoes - Choose fresh orange colored sweet potatoes or I like to use red yams for the best flavor!
- Butter - Use unsalted butter; we will worry about the seasoning later.
- Milk - Whole milk is preferred.
- Eggs - Whipping the cooked sweet potatoes and the eggs is what gives this soufflé a fluffy and airy texture.
- Sugar - We use white granulated sugar as a sweetener, but maple syrup would be a good alternative.
- Flour - Just a small amount of flour to stabilize and give the soufflé a soft structure.
- Baking Soda - Helps the soufflé puff up in the oven.
- Extracts - The trio of extracts I use is almond, coconut, and vanilla extract.
- Topping - A mixture of pecan, brown sugar, and cinnamon.
Substitutions & Variations
- Sweet Potatoes - I recommend using fresh sweet potatoes or yams, but if you're in a pinch, canned yams will do, just make sure to reduce the sugar since they're already sweetened.
- Butter - You can use a plant-based butter for a vegan option. Try adding brown butter for a nutty flavor.
- Sugar - Try substituting maple syrup or coconut sugar. For less sweetness, reduce the sugar to ¼ cup and let the natural sweetness of the sweet potatoes shine.
- Eggs - For an egg-free version, use flax eggs (1 tablespoon of ground flax + 3 tablespoon water = 1 egg).
- Dairy-free - Swap out milk for almond milk, oat milk, or coconut milk.
- Topping - Switch out pecans for walnuts for a delicious topping.
How To Make Sweet Potato Soufflé
Step 1. Cook the Sweet Potatoes
Peel, and chop the sweet potatoes into large dice. Place them in a large pot and cover with cold water. Bring to a boil and cook for 30 minutes, or until tender.
💡Tip: They're perfectly cooked when a knife slides through like butter.
Step 2. Prepare the Pecan Topping
In a medium-sized bowl, mix together chopped pecans, brown sugar, and cinnamon. This will become that crunchy topping that caramelizes in the oven.
Step 3. Mash the Sweet Potatoes
Drain the sweet potatoes and transfer them to the bowl of a stand mixer (affiliate link). Add the butter while they're still warm and beat until smooth and creamy. The heat from the potatoes will melt the butter.
Step 4. Mix the Soufflé Base
Add milk, extracts, salt, eggs, sugar, flour, and baking soda to the bowl. Beat on medium speed for 2 minutes, or until everything is combined.
Step 5. Assemble the Soufflé
Pour the sweet potato mixture into a large soufflé dish or casserole dish. Use an offset spatula (affiliate link) to smooth the top.
Step 6. Add the Topping and Bake
Sprinkle the pecan-brown sugar topping evenly over the top of the soufflé. Bake at 350°F (175°C) for 45 minutes, or until golden brown and slightly puffed. Let it cook for 10 minutes before serving so the flavors can settle and the topping crisps up.
Expert Tips
- Overcook the sweet potatoes - Cook them to death, and you will ensure a smooth and creamy texture. Undercooked potatoes will produce a grainy soufflé.
- Make the topping. You will have 20-30 minutes of downtime while the potatoes are cooking, so get as much prep work done as possible.
- Make it ahead and freeze. You can assemble this soufflé, skip the topping, and freeze it unbaked for up to 3 months. Thaw overnight in the fridge, add the topping, and bake before serving. Perfect for Thanksgiving or Christmas prep!
Recipe FAQ's
The baking time will depend on the depth of your soufflé. For an 8-inch ramekin or a traditional casserole dish, bake for 1 hour. You'll know it's done when the soufflé has puffed, the topping is golden brown, and the internal temperature reaches at least 165°F/73°C.
Yes! Canned sweet potatoes (or yams) are a convenient option if you're short on time. Just be sure to reduce the sugar in your recipe since canned varieties are already sweetened. For the best flavor and texture, I recommend using orange-fleshed sweet potatoes or red yams.
Sweet potato soufflé is light, airy, and whipped, giving it a custard-like interior. It's often topped with a crumble or crisp. Sweet potato casserole tends to be denser and heartier, sometimes baked with marshmallows.
Storage Tips
- Make-ahead - Make this recipe earlier in the holiday season (before the business begins), double-plastic wrap the casserole dish, place pecan topping into a small ziplock bag, and freeze.
- Freeze - Make sure to wrap your large ramekin or casserole dish 2-3 times with plastic wrap to avoid freezer burn. You can freeze this soufflé for 3-4 months.
- Thaw - Transfer to the refrigerator 24 hours before baking, so it has time to thaw. Sprinkle with topping and bake.
- Portioning Soufflé - This recipe makes 1 large sweet potato soufflé or you can divide it into 2 medium-sized ramekins.
If you tried this baked sweet potato soufflé or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
📖 Recipe
Sweet Potato Soufflé with Pecans
Ingredients
- 4 pounds yams peeled, cut into pieces
- ½ cup unsalted butter
- 1 cup sugar
- 4 whole eggs
- ¼ teaspoon salt
- 1 cup milk
- 3 tablespoons flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 teaspoon almond extract
Instructions
- Peel and dice sweet potatoes into large chunks. Boil in water for 30-40 mininutes, or until fork tender.
- In a bowl, mix chopped pecans, brown sugar, and cinnamon. Set aside.
- Drain potatoes and beat with butter in a stand mixer until smooth and creamy. Add in sugar, eggs (1 at a time), milk, salt, flour, baking soda, and extracts. Beat on medium-speed for 2 minutes until light and fluffy.
- Transfer mixture to a large ramekin or casserole dish and smooth the top with an offset spatula.
- Sprinkle pecan topping evenly over the surface. Bake at 350℉ (175°C) for 1 hour, or until golden brown and puffed. Cook for 10 minutes before serving.
Notes
- Make-ahead - Make this recipe earlier in the holiday season (before the business begins), double-plastic wrap the casserole dish, and place pecan topping into a small ziplock bag, and freeze.
- Freeze - Make sure to wrap your large ramekin or casserole dish 2-3 times with plastic wrap to avoid freezer burn. You can freeze this souffle for 3-4 months.
- Thaw - Transfer to refrigerator 24 hours before baking, so it has time to thaw. Sprinkle with topping and bake.
- Portioning Souffle - This recipe makes 1 large sweet potato souffle or you can divide them into 2 medium-sized ramekins.
Nutrition
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Cinda Lou RAUPE-HULTNER says
This dish is a holiday favorite. I return to the website every year for the recipie.
Michelle Leong says
Great flavors and easy to follow recipe! The pecan crumble adds a really nice texture and after trying this recipe, I don’t know if I can ever go back to the marshmallow one.
Mike Cleavenger says
Hi Michelle!
Glad you found a new favorite recipe.
Mike Cleavenger says
The perfect side dish for Thanksgiving and Christmas!