Introduction

This fluffy sweet potato soufflé is a comforting and delicious side dish that’s perfect for holiday meals or any cozy dinner. With a smooth, creamy base topped with a crunchy pecan streusel, it offers the perfect balance of sweet and savory flavors.

A small square piece of smooth orange sweet potato casserole with a crumbly light brown topping sits on a white round plate. A silver fork rests on the plate in the front, with some soft casserole scooped onto the fork, showing the creamy texture inside. The plate is placed on a white marbled surface, and the background is softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs
1/2 tsp salt
1/4 cup light brown sugar
1/4 cup white sugar
1/2 cup half and half
4 tbsp melted unsalted butter
1 1/2 tsp vanilla extract
4 medium sweet potatoes
1 cup light brown sugar (for topping)
1/2 cup all-purpose flour
1/4 tsp salt (for topping)
1/2 tsp ground cinnamon
4 tbsp softened unsalted butter (topping)
1/2 cup chopped pecans

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease an 8×8 baking dish and set it aside.
Step 2: Peel and chop the sweet potatoes to yield about 10 cups. Place them in a large pot, cover with water, and boil until tender, about 7 minutes. Drain well and mash until smooth to get approximately 4 cups of mashed sweet potatoes.
Step 3: In a separate bowl, whisk together the white sugar, light brown sugar, eggs, half and half, melted butter, vanilla extract, and salt until well combined.
Step 4: Combine the egg mixture with the mashed sweet potatoes in a large bowl or food processor. Blend with a hand mixer or food processor until smooth and well mixed.
Step 5: Pour the sweet potato mixture into the prepared baking dish, spreading evenly.
Step 6: For the topping, mix the light brown sugar, flour, cinnamon, salt, and chopped pecans in a bowl using a fork. Add softened butter and use your fingers to blend until the mixture resembles wet sand.
Step 7: Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish.
Step 8: Bake on the middle rack of the oven for 30-40 minutes, until the topping is golden brown and crisp.
Step 9: Remove from the oven and let cool slightly before serving. Enjoy warm.

Tips & Variations

Use Kerrygold butter for a richer, creamier flavor in the topping.
For extra moisture, substitute half and half with heavy cream.
Try swapping pecans for walnuts or almonds to change the crunch.
Add a pinch of nutmeg or ginger to the topping for a hint of spice.
If you prefer a less sweet soufflé, reduce the sugars slightly in the base mixture.

Storage

Store leftover sweet potato soufflé covered in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through to maintain the crunchy topping. Microwaving is possible but may soften the topping.

How to Serve

A thick, square sweet potato casserole sits on a white plate, showing three clear layers: a smooth and creamy bright orange sweet potato base with slightly rough edges, topped by a thin layer of light brown crumbly streusel covering the entire surface. Steam gently rises from the warm casserole, giving a fresh, just-baked feel. The plate rests on a white cloth on a white marbled surface. A knife with a metallic handle is placed beside the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soufflé ahead of time?

Yes, you can assemble the soufflé and topping a few hours ahead, keep it covered in the refrigerator, and bake it just before serving.

Can I use canned sweet potatoes instead of fresh?

While fresh sweet potatoes yield the best texture and flavor, you can use canned sweet potatoes in a pinch. Drain and mash well before mixing, but the soufflé may be slightly less fluffy.