Sweet Potato Souffle Recipe

This Sweet Potato Souffle Recipe is so fluffy, rich, and delicious. Packed with candied yams and topped with a scrumptious candied pecan layer. This will become one of your homemade Thanksgiving go-to casseroles.

What Makes This The Best Potato Souffle Recipe?

This is one of the sides that my family begs me to make for the holidays. It probably has a lot to do with that it is a side dish that is almost like a dessert. The whipped yams have a silky smooth flavor with just the right amount of sweetness. Topped with a heavenly oven roasted pecans that taste just like candy.

If you need some more ideas for a side dish for your next family get together. You definitely need to try my Cheesy Cauliflower Casserole or my amazing Scalloped Potatoes. They will leave your guests begging for more.

Sweet Potato Souffle Recipe Ingredients

• Sweet Potatoes – are a sweet, orange-colored root vegetable.
• Unsalted Butter – because this recipe calls for salt I prefer to use unsalted butter. You can substitute salted butter and omit adding additional salt.
• Eggs – Eggs are used to bind the mixture together.
• Granulated Sugar – add a sweet flavor to the sweet potatoes.
• Vanilla Extract – I prefer using good quality vanilla. My favorite brand is Mexican Vanilla made by Global Goods.
• Heavy Cream – helps keep the potatoes light and fluffy.
• Salt – Only add salt if you are using unsalted butter.
• Pecans – are one of my favorite kinds of nuts. They have a rich buttery flavor and a crispy texture.
• Brown Sugar – is similar to granulated white sugar, but it has a rich molasses flavor.

How To Make A Sweet Potato Souffle

Souffle

• Preheat the oven to 400 Degrees. Then line a baking sheet with aluminum foil and set aside.
• Clean sweet potatoes and poke with a knife or fork. Then place them on the prepared baking sheet.
• Bake for 1 hour or until potatoes can be easily poked with a fork.
• Remove sweet potatoes from the oven and allow to cool to room temperature.
• Preheat oven to 350 Degrees and lightly grease a 4-quart casserole dish or a 9×13 baking dish.
• Peel the sweet potatoes and place them in a large mixing bowl. Whip sweet potatoes until smooth.
• Add in ½ cup of sugar, butter, eggs, vanilla, cream, and salt an mix until well incorporated.
• Pour souffle mixture into the prepared baking dish and spread out evenly and set aside.

Pecan Topping

• Chop 1 cup of pecans and place them in a medium-size mixing bowl. Add packed brown sugar, 1/4 cup of melted butter, and a dash of salt and mix until well incorporated.
• Sprinkle topping evenly over sweet potato mixture and bake for 40 minutes or until lightly browned.
• Remove from oven and allow to coo for 5 minutes before serving. Enjoy!

What is the difference between sweet potato souffle and casserole?

When I was making this sweet potato souffle recipe. I was curious to know what the difference between a souffle, and a casserole was. I found a couple of different answers.

One answer is that a souffle is made with eggs, which makes it light and fluffy. And a casserole is a stew-like dish. Another answer is that there is not a huge difference between the two. Both are light and fluffy and topped with something sweet. My answer is, a souffle is made with whipped sweet potatoes and a casserole is made with sliced sweet potatoes.

Can I make Sweet Potato Souffle In Advance?

Absolutely!! Thanksgiving day can be crazy! This is the perfect dish to make in advance. There are 3 ways you can do this.

The first way is to bake the sweet potatoes the night before and let them cool overnight before peeling and mixing all the ingredients.

The second way to prepare in advance is to bake, cool, and peel the sweet potatoes. Mix in all the ingredients, transfer to a casserole dish, and refrigerate in a plastic-wrapped casserole dish until you are ready to bake them. Before baking top with the pecan topping.

The last way is to completely make/ and bake the souffle. Store it in a plastic-wrapped casserole dish and reheat before serving.

How To Store It

Store the souffle in an airtight container or in the casserole dish tightly wrapped with plastic wrap in the refrigerator. Make sure you cool the souffle before storing it to avoid excess water being trapped in the dish. Properly stored it will last 3-5 days in the refrigerator.

Can You Freeze A Souffle?

Yes!! Assemble the casserole and place it in a casserole dish. Skip the topping and wrap the dish tightly with several layers of plastic wrap. Thaw overnight in the refrigerator. Top with the pecan topping and bake like normal. For the best results, you can freeze it for up to 3 months.

You can also freeze this souffle after it has been baked. Make sure it is cooled to room temperature and wrap several layers of plastic wrap around the dish. Thaw overnight before reheating. You can also freeze smaller portions. Just make sure to use airtight containers. For the best results, you can freeze for up to 3 months.

Have you tried this recipe?

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