This Sweet Potato Soufflé is made with sweet potatoes, eggs, brown sugar, cinnamon, nutmeg, and an optional pecan streusel topping.
Every family has one person who becomes the dish. You know what I mean? One year you just bring something new to the holiday table, thinking it’ll be a one-time thing. But then everyone loses their minds and suddenly, it’s your thing. Forever. That’s how this Sweet Potato Soufflé recipe trapped me. Not that I’m complaining.
It started, no joke, with a bag of sweet potatoes I bought during one of those “I’m totally going to eat healthier” grocery trips. I roasted a few. Made fries once. And then forgot about the rest until they started giving me that side-eye from the counter look—you know the one.
Anyway, Thanksgiving was coming up and I had no dish planned. I didn’t want to do the typical marshmallow thing (no offense if you love it—I respect the fluff). So I started winging it. Mashed the sweet potatoes, added some brown sugar and warm spices, whipped the egg whites because I remembered that gives things lift (thank you, Great British Bake Off), and tossed on some nuts because why not?
And it. Was. Glorious.
Why You’ll Love This Sweet Potato Soufflé Recipe?
This isn’t one of those fussy soufflés that collapses if you breathe wrong. I mean, yes, it does puff up, and yes, it does deflate a little as it cools, but honestly? That just makes it more lovable.
What makes this sweet potato soufflé so magical is the texture. It’s like mashed sweet potatoes went on a yoga retreat and came back all light and zen. Add in some cinnamon, nutmeg, and allspice, and suddenly it’s cozy sweater season in casserole form. And if you throw on that buttery pecan topping? Game over. It’s like pecan pie and sweet potato mash had a baby—and it’s beautiful.
Plus, it’s flexible. I’ve made this with cream, with milk, with whatever was in my fridge that day. I’ve skipped the topping. I’ve over-whipped the egg whites. And somehow, every time, it’s still a hit.
Ingredient Notes:
Before you go racing off to the store, here’s what you’ll need for this sweet potato soufflé. Or more honestly, here’s what I rummaged together the first time:
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5–6 large sweet potatoes – Bake them whole. Don’t overthink it.
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Brown sugar + a little white sugar – The combo adds sweetness and balance. I’ve tried it with just brown and honestly? Still great.
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Eggs – Yes, seven. You separate them. Yolks for richness, whites for fluff. It’s worth the extra step.
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Whole milk or heavy cream – I’ve used both. I’ve also used oat milk when I was out of everything else. Still delicious.
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Butter – Melted, because this isn’t a low-fat situation.
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Flour + baking powder – Just a little, for structure.
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Spices – Cinnamon, allspice, nutmeg. I eyeball these. Sometimes more cinnamon sneaks in. Sometimes I forget the nutmeg. Nobody notices.
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Salt – Just a pinch, but it really brings it together.
Optional topping:
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Brown sugar, flour, cold butter, chopped pecans, and cinnamon. Sometimes I have pecans, sometimes I panic and use walnuts. Still crunchy. Still yum.
How To Make Sweet Potato Soufflé?
Step 1: Bake your sweet potatoes.
Crank the oven to 375°F. Wash the sweet potatoes, poke a few holes in each (because explosions are not festive), and roast for about an hour until soft. This is a good time to scroll Instagram or yell at someone to clean the counters.
Step 2: Make the topping (if you’re doing it).
Toss the brown sugar, flour, and butter into a bowl. Use your hands or a fork until it looks crumbly. Add the pecans and cinnamon. Try not to eat it raw. Or, eat a little. Who’s watching?
Step 3: Mash it all together.
Lower the oven to 350°F. Peel the sweet potatoes once they’re cool enough not to burn your fingerprints off. Mash ‘em in a big bowl. Add sugars, egg yolks, milk or cream, vanilla—stir it all until it looks smooth-ish. Lumps? Meh, not a big deal.
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Step 4: Fold in the whipped whites.
In a clean bowl, whip the egg whites until they stand up in little peaks. You know, like shaving cream but edible. Mix a scoop into the sweet potato batter to lighten it up, then gently fold in the rest. It doesn’t have to be perfect. Swirls are fine. Life’s messy.
Step 5: Bake and cross your fingers.
Grease a 9×13 dish. Pour the mixture in, smooth the top, sprinkle on the topping if you’ve made it, and slide it into the oven. Bake for 25–30 minutes. It’ll puff up a bit and look golden and toasty. It’s okay if it sinks a little when it comes out. Same.
Step 6: Serve immediately. Or sneak a forkful first.
Honestly, this dish smells so good it might not make it to the table. I’ve “taste tested” it straight from the pan more times than I can count. No regrets.
Storage Options:
If you do end up with leftovers (rare), cover them up and stick them in the fridge. They’ll be good for 2–3 days. I just reheat it in the microwave and call it breakfast. Once, I ate it cold, straight from the dish with a spoon. Wasn’t even mad.
Variations and Substitutions:
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No topping – Still awesome.
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Too much cinnamon – Not a problem, actually.
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Used oat milk – Didn’t tell anyone. Still got compliments.
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Forgot the baking powder – It was a little denser but still tasty.
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Mini soufflés in muffin tins – Super cute. Super annoying to wash later.
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Used a splash of bourbon – Oh yes. Would do again.
What to Serve with Sweet Potato Soufflé?
This sweet potato soufflé goes with everything, but here’s what I usually throw it next to:
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Turkey, ham, roast chicken – You name it. This dish plays well with others.
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Green beans or Brussels sprouts – Something crisp and green to balance the softness.
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Cranberry sauce – The tartness makes every bite better.
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Leftover stuffing sandwiches – Trust me. Add a scoop of this to your sandwich. You’ll see.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! Prep the whole thing and bake it the next day. Or bake it and reheat. I’ve done both. It’s forgiving like that.
Can I use canned sweet potatoes?
If you must. Just drain and mash them. The flavor’s a little flatter, but honestly, with the spices and topping? You’ll still win.
Is it a side or dessert?
Both. Depends on your mood and how much whipped cream you sneak onto it.
Look, I know “soufflé” sounds like the kind of thing that collapses under pressure. But this one? It’s down-to-earth. It’s warm and cozy and not trying to impress anyone—but somehow still does.
If you make it, I wanna hear about it. Did your family love it? Did you forget the nutmeg like I always do? Or did you just eat it all yourself on a Tuesday night? No judgment.
Tag me. Email me. Or just drop a comment and let me know how it went. Can’t wait to hear your version of this sweet potato magic.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sweet Potato Soufflé
Ingredients
For the Sweet Potato Base:
- 5 –6 large sweet potatoes approximately 2½ pounds
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 7 large eggs separated
- ½ cup whole milk or heavy cream
- 1 teaspoon vanilla extract
- ½ cup unsalted butter melted
- ⅔ cup all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- Pinch of salt
Optional Streusel Topping:
- 1 cup light or dark brown sugar packed
- ½ cup all-purpose flour
- ¼ cup unsalted butter cold and cubed
- ½ cup chopped pecans
- Pinch of ground cinnamon
Instructions
Prepare the Baking Dish and Oven:
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
Bake the Sweet Potatoes:
- Thoroughly wash and pierce the sweet potatoes with a fork. Place them on a baking sheet and bake for approximately 1 hour, or until tender throughout. Once cooked, reduce the oven temperature to 350°F (175°C) and allow the potatoes to cool slightly.
Prepare the Streusel Topping (Optional):
- In a medium bowl, combine the brown sugar and flour. Add the cubed cold butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs. Stir in the chopped pecans and a pinch of cinnamon. Set aside.
Make the Sweet Potato Base:
- Once the sweet potatoes are cool enough to handle, remove the skins and mash thoroughly in a large mixing bowl. While still warm, add the brown sugar, granulated sugar, egg yolks, milk (or cream), and vanilla extract. Beat using an electric mixer until smooth.
- Add the melted butter, flour, baking powder, cinnamon, allspice, nutmeg, and salt. Mix until fully incorporated and free of lumps. Set aside.
Whip the Egg Whites:
- In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Add approximately ½ cup of the whipped egg whites to the sweet potato mixture and stir to lighten the base. Gently fold in the remaining egg whites, being careful not to deflate the mixture.
Assemble and Bake the Soufflé:
- Pour the prepared sweet potato mixture into the greased baking dish, spreading evenly. If using, sprinkle the streusel topping evenly across the surface.
- Bake for 25 to 30 minutes, or until the soufflé is puffed and lightly browned. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
