Sweet Potato Soufflé Recipe: Classic Southern Sweet Potato Soufflé for Holiday Tables
I still remember the first time I tasted Sweet Potato Soufflé—my grandmother brought it to a chilly family Thanksgiving, still puffed and warm from the oven, its pecan-topped crust crackling as we spooned into it. That comforting mix of silky sweet potatoes and a brown-sugary pecan crunch felt like home in a dish. Over the years I’ve tweaked the balance between fluffy and rich, and this version is my go-to when I want a show-stopping side without stress. Sweet Potato Soufflé has roots in Southern American holiday cooking, where sweet potatoes were elevated from humble roots to celebratory dishes. It’s a little nostalgic, a little indulgent, and always a crowd-pleaser.
Who is this recipe for?
- This recipe is for home cooks and holiday hosts who want a delightful, comforting side that’s both easy to assemble and impressive on the table. It’s approachable for beginners and reliable for experienced cooks.
Core ingredients overview:
- This dish combines 3–4 pounds sweet potatoes, butter, eggs, light brown sugar, cream (or whole milk), self-rising flour, vanilla, salt, and a crunchy pecan-cinnamon sugar topping to create a creamy, slightly sweet soufflé with a caramelized pecan crust.
Tools & Ingredients
Tools
- Large pot (for boiling sweet potatoes)
- 9×13-inch casserole or baking dish
- Baking sheet (for roasting pecans)
- Large mixing bowl
- Potato masher or ricer (or hand mixer)
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Small bowl (for topping mix)
- Oven mitts and timer
Ingredients (with a short benefit for each)
- 3–4 pounds sweet potatoes (peeled and cubed) – rich in beta-carotene and provide a naturally sweet, creamy base.
- 1 stick (1/2 cup) unsalted butter (melted) – adds silkiness and flavor to the batter.
- 3 large eggs (lightly beaten) – bind and help the soufflé set with a light lift.
- 1/2 cup light brown sugar – brings caramel depth and moistness.
- 1 cup cream (or whole milk) – adds richness and smooth texture.
- 1/2 cup self-rising flour (or better: self-rising cake flour) – helps the soufflé hold structure and rise gently.
- 1 teaspoon vanilla extract – brightens flavor and rounds sweetness.
- 1/2 teaspoon salt – balances sweetness and enhances overall flavor.
- 1 cup chopped pecans (roasted) – provide toasty crunch and a nutty contrast.
- 1/4 cup white sugar (or light brown sugar) – mixed with cinnamon for a crisp, sweet topping.
- 1/2 teaspoon ground cinnamon – brings warm spice that pairs perfectly with sweet potato.
- 1/4 cup unsalted butter (melted) – used in the topping to help create a glossy, crunchy pecan crust.
Instructions
- Preheat the oven to 350°F (175°C) and arrange an oven rack in the middle of the oven.
- Butter or spray with baking spray a 9×13-inch casserole or baking dish. Set aside.
- Roast pecans: Spread 1 cup of chopped pecans on a baking sheet and place in the preheating oven for a few minutes—watch closely and remove when fragrant and lightly toasted. Allow to cool, then roughly chop if needed.
- Cook sweet potatoes:
- Place peeled and cubed sweet potatoes in a large pot and cover with cold water.
- Bring to a boil, then reduce to a simmer and cook until the potatoes are very tender, about 15–20 minutes.
- Drain thoroughly and return to the pot or a large bowl. Mash well with a potato masher or pass through a ricer until smooth. Allow to cool a few minutes.
- Prepare cinnamon sugar (topping mix):
- In a small bowl, combine 1/4 cup white sugar (or light brown sugar) and 1/2 teaspoon ground cinnamon.
- Stir in 1/4 cup melted unsalted butter and the roasted, chopped pecans to make a sticky topping.
- Prepare soufflé batter:
- To the mashed sweet potatoes add 1/2 cup light brown sugar, 3 lightly beaten eggs, 1 cup cream (or whole milk), 1/2 cup self-rising flour, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 1/2 cup melted unsalted butter.
- Mix gently but thoroughly with a spatula or hand mixer on low until fully combined and smooth. Do not overmix.
- Assemble:
- Spread the sweet potato mixture evenly into the prepared 9×13-inch baking dish.
- Sprinkle the pecan-cinnamon topping evenly over the batter, pressing slightly so it adheres.
- Bake:
- Bake in the preheated oven for 30–40 minutes, or until the center is set (a toothpick inserted near the center should come out mostly clean) and the topping is golden and bubbling.
- If the topping browns too quickly, tent lightly with foil for the last 10 minutes.
- Rest and serve:
- Allow the soufflé to rest for 5–10 minutes before serving so it settles slightly.
- Serve warm as a festive side or indulgent dessert.
Always add 
tag after Directions.
FAQ
Q: Can I freeze this recipe?
A: Yes. For best results, bake the soufflé, cool completely, then wrap tightly and freeze up to 2 months. Thaw in the refrigerator overnight and reheat covered in a 350°F oven until warmed through.
Q: What can I use instead of self-rising flour?
A: If you don’t have self-rising flour, combine 1/2 cup all-purpose flour with 3/4 teaspoon baking powder and a pinch of salt to mimic self-rising flour.
Q: Can I make this dairy-free or lower-fat?
A: Substitute coconut cream or a full-fat plant milk for the cream, and use a plant-based butter alternative for the butter. Texture will be slightly different but still delicious.
Q: How do I prevent the soufflé from collapsing?
A: Avoid overbeating the batter and don’t open the oven early. Let it set briefly after baking before serving.
Tips & Tricks
- Don’t overboil the sweet potatoes—cook until fork-tender but not falling apart to keep the texture smooth and not watery.
- Toast pecans just until fragrant; they can go from golden to burnt quickly.
- If you want a creamier texture, run mashed potatoes through a ricer or use a hand mixer briefly—just avoid overworking the batter.
- Tent with foil if the topping browns too fast to ensure the center finishes cooking without burning the pecans.
Enjoy this warm, comforting Sweet Potato Soufflé with family and friends—share the recipe and the leftovers!
Always add
tag after Directions.
Conclusion
For more variations and inspiration, check out this classic take on the dish at Sweet Potato Souffle – Celebrating Sweets, compare a rich southern version at Aunt Peggy’s Sweet Potato Souffle Recipe | Paula Deen, or review a simple, time-tested approach at Easy Sweet Potato Soufflé Recipe.