• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About Me
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Use of Content and Photography
  • Recipe Index
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef and Lamb
      • Chicken and Turkey
      • Fish and Seafood
      • Main Course - Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » Recipes » Side Dishes - Potatoes

    By Carol Published: Nov 15, 2022 Modified: Nov 17, 2022 | This post may contain affiliate links. Please read my disclosure.

    Sweet Potato Souffle

    Jump to Recipe
    4.34 from 9 votes
    1 hour 45 minutes

    This Sweet Potato Souffle recipe, topped with a crunchy pecan and brown sugar streusel is lush and luxurious yet so easy!  It's the perfect addition to your holiday table! Best of all, it can be made two days ahead of time!

    Sweet Potato Souffle in oval baking dish with serving spoon.

    TABLE OF CONTENTS - Find the Info You Need FAST!

    • Why This Recipe is a Keeper!
    • How to Make a Sweet Potato Souffle:
      • Recipe Ingredients:
      • Ingredient Notes:
      • Step-By-Step Instructions:
    • Chef Tips and Tricks:
    • Frequently Asked Questions:
    • For more lovely recipes for your holiday table, try my:
    • More sweet potato recipes you'll love!
    • Sweet Potato Souffle
      • Equipment
      • Ingredients  1x2x3x
        • Topping
      • Instructions 
        • Topping
      • Notes
      • Nutrition

    Why This Recipe is a Keeper!

    (Short blogger story 🙂 )

    With our kids getting older and their families expanding, Thanksgiving became something we had to "schedule." So that my husband and I weren't by ourselves if the kids were at another branch of their family, our dear friends, Bill and Jo would have us over.

    That's where I met Jeannie, Bill's sister and Jo's sister-in-law. She loved to cook as much as me, Jean is my middle name, so we hit it off immediately.

    Jeannie's Sweet Potato Souffle recipe was one of the time-honored dishes that was always on their Thanksgiving table. I had never had a sweet potato souffle until Thanksgiving at their house and after trying it, I was in love.

    Unfortunately, I wasn't able to get to know Jeanne better as she passed away from breast cancer in May of 2009. Jo gave me her sweet potato souffle recipe so I continued to make it for our annual Thanksgiving get-together in her honor. Hope you enjoy it!

    Jeannie....

    Photo of Jeannie Carsten.

    Here's how to make it!

    Sweet Potato Souffle in oval baking dish with serving spoon.

    How to Make a Sweet Potato Souffle:

    Recipe Ingredients:

    Here’s everything you’ll need to make this sweet potato souffle recipe along with how to prep. See the recipe card below for the exact quantities.

    Ingredients for Sweet Potato Souffle in glass bowls.

    Ingredient Notes:

    • Sweet Potatoes: I highly recommend using fresh sweet potatoes. If you need to use canned, 6 to 8 canned sweet potatoes are the equivalent of approximately 4 medium fresh sweet potatoes. This recipe for sweet potato souffle requires 6 to 7 fresh sweet potatoes so you'd need 10 to 12 canned sweet potatoes.
    • Butter: I always use unsalted butter in cooking so I can adjust the salt level in the dish myself.
    • Self-Rising Flour: Use it if you have it, but if you don't, add a pinch of baking powder to regular all-purpose flour.
    • Vanilla, Almond and Coconut Extracts: I gasped a bit when I saw the combination of flavorings and extracts but after baking, they all sing together!  If you're concerned, use 1 teaspoon of vanilla and cut back on the almond and coconut extracts to ½ teaspoon each.
    • Sugar: Jeannie's recipe calls for a cup of sugar, but you can easily cut that back to ¾ cup.

    Step-By-Step Instructions:

    • Gather and prep all the ingredients.
    • Preheat oven to 350 degrees. Butter or spray a 2-quart baking dish. Set aside.
    • Cook the peeled potatoes in salted water to cover until fork-tender, approximately 20-25 minutes.
    Uncooked sweet potatoes in stainless steel pot covered with water.
    Cooked sweet potatoes in stainless steel pot.
    • Melt the butter in a large bowl. (I do this over the pot of potatoes as they're boiling. However, be careful to not let the potatoes boil over; remove the butter as soon as it's melted.)
    Melted butter in stainless steel bowl.
    • Drain the potatoes well.
    • Process the potatoes through a food mill or potato ricer INTO the melted butter. Work quickly so the potatoes don’t cool and you end up with firm “riced” potatoes.
    • Stir to blend until smooth.
    Sweet potatoes being processed through ricer in stainless steel bowl.
    Mashed sweet potatoes in stainless steel bowl.
    • Beat the eggs then whisk in the sugar, milk, flour, extracts and ¼ teaspoon salt until smooth.
    Eggs being beaten in glass bowl.
    Egg, milk, flour and extract mixture being whisked in glass bowl.
    • Add to bowl with potatoes and butter and stir well to combine.
    Sweet potato combination in stainless steel mixing bowl with white spoon.
    • Transfer to the prepared baking dish.
    • Combine pecans, brown sugar, flour and butter in a small bowl. Sprinkle evenly over the top of the souffle.
    • MAKE AHEAD: Assemble up to 2 days ahead of time and refrigerate until needed. Leave the topping off then sprinkle that over the top right before baking. Let sit at room temperature while the oven preheats.
    Souffle in white oval baking dish before pecan streusel topping gets added.
    Pecan streusel topping in glass bowl.
    Souffle in white oval baking dish before being baked.
    • Bake the sweet potato souffle for 1 hour or until fluffy and heated through in the center to 165 degrees.
    • Place a loose piece of aluminum foil over the top if the pecans start to get too brown.
    • Serve immediately.
    Baked Sweet Potato Souffle.
    • Beautiful!!
    Baked Sweet Potato Souffle on white wood cutting board with blue napkin.

    Chef Tips and Tricks:

    • When melting butter for this sweet potato souffle recipe or mashed potatoes, I place the butter in a large stainless steel bowl and melt the butter over the pot of potatoes as they're boiling. However, remove the butter as soon as it's melted so the pot does not boil over.
    • As with my Make-Ahead Mashed Potatoes, I like to add the potatoes directly to the melted butter. Sweet potatoes are not as starchy as regular potatoes where the butter is needed to coat the starch granules, but this helps to distribute the butter more evenly throughout the sweet potato souffle.
    Sweet Potato Souffle in oval baking dish with blue napkin and pecans and brown sugar scattered about.

    Frequently Asked Questions:

    What is the difference between a sweet potato casserole and a souffle?

    Not much. Sweet potato casserole and souffle are often used interchangeably.  This recipe calls for more eggs than a standard sweet potato casserole so I'm being fancy and calling it a souffle!

    Can I make a sweet potato souffle recipe ahead of time?

    Definitely! Assemble this sweet potato souffle up to 2 days ahead of time and refrigerate until needed. Leave the topping off then sprinkle that over the top right before baking. Let sit at room temperature while the oven preheats. You never want to put a cold baking dish into a hot oven.

    Can I use canned sweet potatoes for sweet potato souffle?

    Yes, but I highly recommend using fresh sweet potatoes. They'll taste better and they're more budget-friendly. If you need to use canned in place of fresh for any recipe, 6 to 8 canned sweet potatoes are the equivalent of approximately 4 medium fresh sweet potatoes.

    Sweet Potato Souffle in oval baking dish with serving spoon.

    For more lovely recipes for your holiday table, try my:

    • Sweet Potato Galette with Pecan Streusel Topping
    • Roasted Beet Salad with Walnuts, Goat Cheese and Honey Balsamic Dressing
    • Sausage Stuffing with Fennel and Leeks
    • Cheesy Brussels Sprouts and Wild Rice Casserole
    • Make-Ahead Mashed Potatoes (Mashed Potato Casserole)
    • Bourbon-Glazed Carrots with Honey
    • Cheesy Green Bean Casserole (No Mushrooms)

    More sweet potato recipes you'll love!

    • Mexican Sweet Potato Wedges with Avocado Cilantro Sour Cream
    • Vegetarian Sheet Pan Quesadillas
    • Sweet Potato Latkes with Gochujang Mayonnaise
    • Thai Red Curry Lentil Soup with Sweet Potatoes

    Join the FROM A CHEF'S KITCHEN MAILING LIST to get all the latest posts and more!

    Sweet Potato Souffle in oval baking dish with serving spoon.

    Sweet Potato Souffle

    4.34 from 9 votes
    By: Carol | From A Chef's Kitchen
    This Sweet Potato Souffle, topped with a crunchy pecan and brown sugar streusel is lush and luxurious yet so easy!  It's the perfect addition to your holiday table! Best of all, it can be made two days ahead of time!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 45 mins
    Cook Time 1 hr
    Total Time 1 hr 45 mins
    Course Side Dishes - Potatoes
    Cuisine American
    Servings 8
    Calories 530 kcal

    Equipment

    • Wusthof Paring Knife Set
    • Stainless Steel Stockpot
    • Potato Ricer
    • 13 x 9 Baking Dish

    Ingredients
      

    • Butter or cooking spray - for baking dish
    • 4 pounds sweet potatoes - (6-7 medium), peeled and cubed
    • Salt - for cooking potatoes plus ¼ teaspoon
    • 1 stick unsalted butter
    • 4 large eggs - beaten
    • 1 cup sugar
    • 1 cup whole milk
    • 3 tablespoons self-rising flour
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 1 teaspoon coconut extract

    Topping

    • ½ cup chopped pecans
    • ½ cup brown sugar
    • ⅓ cup all-purpose flour
    • 2 tablespoons butter

    Instructions
     

    • Preheat oven to 350 degrees. Butter or spray a 2-quart baking dish. Set aside.
    • Cook sweet potatoes in salted water to cover until fork-tender, approximately 20-25 minutes.
    • Melt butter in a large bowl. (I do this over the pot of potatoes as they're boiling. Be careful to not let the potatoes boil over; remove the butter as soon as it's melted.)
    • Drain well, then process the potatoes through a food mill or potato ricer INTO the melted butter. Stir to blend.
    • Beat the eggs then whisk in the sugar, milk, flour, extracts and ¼ teaspoon salt until smooth. Add to bowl with potatoes and butter and stir well to combine.
    • Transfer to the prepared baking dish. Bake for 1 hour or until fluffy and heated through in the center to 165 degrees. Place a loose piece of aluminum foil over the top if the pecans start to get too brown. Serve immediately.

    Topping

    • Combine pecans, brown sugar, flour and butter in a small bowl. Sprinkle evenly over the top of the souffle.

    Notes

    In place of the self-rising flour, use 3 tablespoons of all-purpose flour and a pinch of baking soda.  I've used only all-purpose flour at times and it has worked fine.
    MAKE AHEAD:  Assemble up to 2 days ahead of time and refrigerate until needed. Leave the topping off then sprinkle that over the top right before baking. Let sit at room temperature while the oven preheats.

    Nutrition

    Serving: 1 | Calories: 530kcal | Carbohydrates: 78g | Protein: 9g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Cholesterol: 130mg | Sodium: 234mg | Fiber: 7g | Sugar: 43g

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Side Dishes - Potatoes

    • Perfect Roasted Potato Wedges
    • Oven-Roasted Sweet Potato Wedges with Cilantro Cashew Sauce
    • Twice-Baked Mashed Potatoes (Mashed Potato Casserole)
    • Baby Hasselback Potato Bake with Cheddar and Bacon
    2.0K shares
    • Share52
    • Tweet
    • Yummly
    • Email

    Categories: Holiday Ideas

    Reader Interactions

    Comments

    1. Anonymous says

      June 04, 2019 at 2:56 pm

      5 stars

      Reply
    2. Jessy @ The Life Jolie says

      October 24, 2016 at 9:03 pm

      I have been seeing this all over Facebook and everything I see it I get hungry! What a beautiful Thanksgiving dish to pass! Recipes from family and friends are the best!

      Reply
      • Carol says

        October 24, 2016 at 9:12 pm

        Thanks, Jessy! It holds a special place in our hearts.

        Reply
    3. Citra Kale @Citra's Home Diary says

      October 20, 2016 at 8:39 am

      this looks scrumptious and worth to try. Love the recipe. Pinned it!

      Reply
      • Carol says

        October 20, 2016 at 7:55 pm

        Thanks, Citra!

        Reply
    4. Judith Stone says

      October 13, 2016 at 9:54 am

      As a breast cancer survivor, four years, thank you for reminding everyone to have their mammograms.

      Reply
      • Carol says

        October 13, 2016 at 8:37 pm

        Thanks so much, Judith!

        Reply
    5. Marisa Franca @ All Our Way says

      October 13, 2016 at 6:15 am

      The souffle looks wonderful, Carol. We used to make something similar years ago and then we kind of graduated to a Southwestern flavored Thanksgiving and we added bacon and chipotle powder to the sweet potatoes -- quite yummy if you like sweet and savory. Jeannie's souffle is a great standard everyone should have in their recipe book.

      Reply
      • Carol says

        October 13, 2016 at 7:05 am

        Thanks, Marisa! You're right and folks who haven't tried a sweet potato souffle/casserole need to!

        Reply
    6. Jo Baker says

      October 12, 2016 at 8:00 pm

      Beautiful! Thank you, Carol! We can't get enough of this traditional souffle! Reheats great and my family doesn't like leftovers.

      Reply
      • Carol says

        October 12, 2016 at 8:23 pm

        Thanks, Jo! Love you guys!

        Reply

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME!

    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

    More About Me →

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    AS SEEN ON

    As Seen On Cloud

    LIGHT AND HEALTHY RECIPES

    • Kale Quinoa Salad with Lemon Honey Dressing
    • Cauliflower Tabouli Salad with Lemon Tahini Dressing
    • Easy Skillet Mediterranean Chicken
    • Asian Beef Lettuce Wraps with Ginger Lime Dipping Sauce
    • Vietnamese Chicken Salad with Spicy Lime Ginger Dressing
    • Mediterranean Fish en Papillote
    • Chicken Milanese with Cherry Tomato and Arugula Salad
    • Tuna White Bean Salad with Artichokes

    SOUL-SATISFYING SOUPS

    • White Bean Kale Soup with Parmesan Toast
    • Roasted Poblano Corn Chowder
    • Italian Sausage Soup
    • Traditional Hungarian Goulash Soup Recipe
    • Creamy Taco Soup
    • Ethiopian Red Lentil and Vegetable Stew
    • Vegetable Barley Soup
    • Chorizo Sweet Potato Stew with Kale

    More Soul-Satisfying Soups! →

    SLOW COOKER FAVORITES

    • Stout Braised Beef Short Ribs and Colcannon
    • Slow Cooker Spicy Italian Sausage Ragu
    • Wine Braised Beef Short Ribs with Cauliflower Leek Puree
    • Braised Pork Loin Roast in Dijon Mustard Sauce
    • Mississippi Boneless Short Ribs Recipe (Without Packaged Mixes)
    • Southwestern Turkey Butternut Squash and Black Bean Stew (Slow Cooker Recipe)
    • Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta
    • Italian Vegetable Stew

    More Great Slow-Cooker Recipes →

    READER FAVES

    • Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
    • French-Style Potato Salad
    • Spicy Shrimp and Grits Casserole with Gouda Cheese
    • Curry Braised Chicken Thighs
    • Vegan Thai Red Curry
    • Southwestern Lentil and Brown Rice Bake
    • Roasted Poblano Corn Chowder
    • Spicy Asian Pork Cabbage Rolls
    • Garlic Herb Muffin Pan Potato Galettes
    • Cream of Celery Leaf and Scallion Soup

    Get All My Recipes →

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Work With Me
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 52Facebook
    • Pinterest
    2005 shares