This Sweet Potato Souffle is the ultimate Thanksgiving sweet potato side dish. It has a creamy, fluffy sweet potato layer topped with a crunchy brown sugar pecan topping.
Make-Ahead
beginner-friendly
You’ll Learn: How to make the ultimate side dish for Thanksgiving that is sure to be raved about
Worth It: You can prep this dish ahead of time and bake when you are ready to eat it
Bonus: Get a serving of veggies in even though it tastes like dessert
Why You’ll Love This Recipe
- Prep ahead side – You can prep everything in this dish ahead of time so that you can simply throw it in the oven when you are ready to bake and eat.
- Comfort dish – The sweet potatoes are whipped into a perfect fluffy and creamy consistency that is so delicious and comforting.
- Veggie sweet treat – This souffle is packed with sweet potatoes along with some sugar and cinnamon to make a veggie dish that tastes like a dessert.
Serving suggestions
This sweet potato souffle recipe is the perfect addition to your Thanksgiving table. Serve it alongside this dry brine turkey, turkey gravy, and any other sides you love. For greens, I love a green bean casserole or a shaved brussels sprout salad would also be delicious.
For a fall drink to go with your menu, make this Apple Cider Sangria or Cranberry Kentucky Mule.
Ingredients and Ingredient Substitutions
- Sweet potatoes – the sweet potatoes are the base of your souffle
- Salted butter – you will melt and cool salted butter for both the sweet potato base and pecan topping
- Eggs – the eggs help give the souffle the fluffy texture
- Heavy cream – use heavy cream to give the souffle the perfect amount of creaminess. You could also use half and half, but it will have a slightly different consistency
- Salt – I used kosher salt for this recipe, so if you use table salt, be sure to decrease the amount
- Brown sugar – the brown sugar gives a caramelization to the pecan topping
- Granulated sugar – the white sugar helps sweeten the pecan topping
- All purpose flour – the flour helps to create the perfect consistency for your pecan topping. For a gluten free option, substitute a gluten free one to one flour
- Ground cinnamon – add cinnamon for the best taste of fall. You could also add a little nutmeg if you want
- Chopped pecans – chop up pecans to create the topping of your sweet potato souffle
How to make
Step 1: Roast Your Sweet Potatoes
Preheat oven to 400F and line a baking sheet with foil. Wash sweet potatoes and pierce each one a few times with a fork. Place on the baking sheet and bake for 45 minutes to 1 hour. Sweet potatoes should be fork tender all the way through.
Allow the sweet potatoes to cool. Reduce oven heat to 350F. While they’re cooling, prepare the other ingredients. Whisk together the melted butter, eggs, and heavy cream.
Step 2: Make the Topping & Whip the Potatoes
Prepare the crumb topping by mixing together the melted butter, brown sugar, and sugar. Mix in the flour and cinnamon until you are left with a crumbly sand like consistency. Mix in the chopped pecans and set aside.
Once the sweet potatoes are cooled, scoop the cooked inside out of the skin and place in a mixing bowl. Using an electric hand mixer, mash the sweet potatoes just a bit before slowly mixing in the egg, milk and butter mixture. Mix in the salt and then pour the mixture into a greased casserole dish.
Step 3: Bake the Souffle
Top with the pecan crumble mixture and place in the oven to bake at 350F for 35 minutes. Serve immediately after baking.
Prep ahead
Make Thanksgiving day a bit easier by prepping this sweet potato side dish ahead of time. Follow all instructions up until the point of baking.
Then, cover and place in the fridge for up to 24 hours. Uncover and bake from chilled just before you are ready to serve. Bake at 350F for 45 minutes.
Storage, reheating and Freezing
Allow this sweet potato souffle recipe to cool completely and then transfer to an airtight container. Place in the fridge and store in the refrigerator for up to 5 days.
Reheat in the oven or in the microwave until just warmed through.
Check out these other Thanksgiving Recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Sweet Potato Souffle
Ingredients
Sweet Potato Layer
- 5 lbs sweet potatoes
- 1 stick salted butter 8 tbsp, melted and cooled
- 2 eggs room temperature
- 1 cup heavy cream room temperature
- 1 tsp salt
Pecan Topping Layer
- 1 stick salted butter 8 tbsp, melted and cooled
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 ½ cups all purpose flour
- 1 tsp ground cinnamon
- 1 cup chopped pecans
Instructions
- Preheat oven to 400F and line a baking sheet with foil. Wash sweet potatoes and pierce each one 5-6 times with a fork. Place on the baking sheet and bake at 400F for 45 minutes to 1 hour. Sweet potatoes should be fork tender all the way through before removing from the oven.
- Allow the sweet potatoes to cool. Reduce oven heat to 350F. While they’re cooling, prepare the other ingredients. Whisk together the melted butter, eggs, and heavy cream
- Then prepare the crumb topping by mixing together the melted butter, brown sugar, and sugar. Then, mix in the flour and cinnamon. Mix until you are left with a crumbly sand like consistency. Mix in the chopped pecans and set aside.
- Once the sweet potatoes are cooled, scoop the cooked inside out of the skin and place in a mixing bowl. Using an electric hand mixer, mash the sweet potatoes just a bit before slowly mixing the egg, milk and butter mixture into the sweet potatoes. Mix in the salt and then pour the mixture into a greased casserole dish.
- Top with the pecan crumble mixture and place in the oven to bake at 350F for 35 minutes. Serve immediately after baking.
Recipe Notes
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Leave a Reply