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Old-Fashioned Sweet Potato Soufflé

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By Betty Crocker Kitchens
Updated Jul 18, 2024
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This decadent holiday side dish puts the marshmallow-topped version to shame! Roasted, mashed sweet potatoes topped with a streusel mixture of chopped pecans, butter, brown sugar, and cinnamon, this sweet and savory casserole might get more oohs and aahs than a perfectly roasted golden-brown turkey.

Imagine your kitchen filled with the sweet and savory smells of roasted sweet potatoes. This elegant soufflé casserole is fluffier and more decadent than traditional sweet potato casserole while the crispy streusel topping adds a delightful contrast to the creamy mashed sweet potatoes.

Easy to prepare and widely appealing, this beautiful bake is bound to leave an impression on your guests. It's time to add this yummy fall dish to your holiday cooking repertoire!

How to Make Sweet Potato Soufflé

A fluffy roasted sweet potato base and a sweetly spiced, nutty topping team up in this sweet potato soufflé for a sweet and savory mashup so yummy you’ll wish it weren’t just for the holidays, and it needn't be! The full recipe is detailed below, but here’s the run-down on this winning dish:

Roast the Sweet Potatoes

Roasting sweet potatoes serves two purposes. It requires less prep than peeling and boiling, and it also adds a sumptuous, caramelized flavor.

Mash with Mixer

Unlike baking potatoes, sweet potatoes have a stringy flesh that is slightly difficult to mash thoroughly. While a food processor will completely puree the sweet potato flesh, a hand mixer gets the job done quickly and easily.

Mix Soufflé Ingredients

Whipping in cream, eggs, and sugar turns a standard sweet potato casserole into a soufflé.

Top with Streusel

Pecans, brown sugar, flour, butter, cinnamon, and salt come together to create a cinnamon-sugar nutty topping that turns standard sweet potatoes into a showstopping side! All that’s left to do is bake until the topping is crisp.

Sweet Potato Soufflé Toppings

If you’re used to a typical marshmallow sweet potato soufflé, you’ll be blown away by our streusel-topped sweet potato soufflé recipe. We love it as-is, but here are some ways to make it your own:

Different Nuts: Our recipe uses chopped pecans, but you can try walnuts, almonds, or hazelnuts instead for a slightly different flavor.

Additional Toppings: After baking, the soufflé can be served with whipped cream for a light and fluffy topping. Or if you want to gently nod to the familiar marshmallow-topped casserole, serve with dollops of marshmallow crème.

Lean Into the Savory Side: Leave the cinnamon out of the streusel and top the finished casserole with fresh herbs like sage, thyme, or parsley.

Storing and Reheating Sweet Potato Soufflé

Our easy sweet potato soufflé can be stored for several days and reheats well. While the streusel may not be as crisp after being stored, it will still be delicious.

Fridge: Cover leftovers with plastic wrap and refrigerate any leftovers immediately after the meal. Sweet potato soufflé can be refrigerated for up to 3 days.

Freezer: We do not recommend freezing the soufflé, as the dairy in the mixture could separate and become watery.

Reheat: To reheat the sweet potato soufflé, spoon individual servings into small oven-safe dishes and bake at 325?F 15 to 20 minutes, until steaming hot. Reheating in the oven maintains the crispy streusel topping. However, you can also microwave leftovers. Spoon the casserole into a microwavable dish. Cover loosely and reheat on medium-high (70%) until thoroughly heated. Just be aware the streusel will no longer be crispy if microwaving.

Holiday Sides to Pair with This Recipe

With this soufflé on your table, everyone will be asking for seconds! Here are some other seconds worthy holiday sides, sure to complement and elevate your Sweet Potato Souffle.

Try our classic 4-ingredient green bean casserole with crispy fried onions or our highly-rated scalloped potatoes. Craving cranberry sauce that didn’t come from a can? This orange and lemon cranberry sauce is sure to please! And while we have tons of stuffing recipes, this classic bread stuffing ticks all the boxes: it’s traditional, easy and delicious.

Still need more inspiration? Check out our collection of Thanksgiving side dish recipes to find recipes for creamed corn, gravy, rolls, and more!

Frequently Asked Questions

Can I use Candied Yams in this Recipe?

Since we roast fresh sweet potatoes and add our own sugar to the recipe, candied yams won’t make a good substitute for sweet potatoes in this recipe.

We appreciate the convenience of a prepared canned good, but we simply must sing the praises of fresh sweet potatoes! The ultimate storage veggie, they keep for weeks, and their natural sweetness feels like a treat, even while you’re eating your vegetables.

Choose dark orange or red-fleshed varieties that are nicely shaped, smooth and firm, with even-colored skins. Store in a cool (45?F to 60?F), dry, dark, well-ventilated place for up to 2 weeks.

Is Sweet Potato Souffle a Dessert?

Let’s be real. Our sweet potato soufflé is a side dish. But could you eat it for dessert and feel amazingly satisfied with that choice? Of course. The streusel topping alone is a sweet treat.

We’ll never apologize for creating this deliciously sweet holiday side, but if you’d like to try something a little different, check out our collection of sweet potato recipes for more ideas.

Can I Serve This Recipe Cold?

In the same way that some people prefer cold pizza, we understand that you might enjoy eating our sweet potato soufflé cold. So go for it!

We’re not here to judge, but since this soufflé contains a generous amount of butter and was designed to be eaten warm, we prefer to serve it that way. If you choose to eat it cold, consider sprinkling with some flaky salt, since cold foods require more salt for the appropriate level of seasoning.

Old-Fashioned Sweet Potato Soufflé

  • Prep Time 25 min
  • Total 2 hr 40 min
  • Servings 12
  • Ingredients 11
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Ingredients

Sweet Potatoes

  • 6 medium dark-orange sweet potatoes (4 1/2 to 5 lb)
  • 1/2 cup heavy whipping cream
  • 3 eggs, beaten
  • 1 cup granulated sugar
  • 1/2 teaspoon salt

Topping

  • 1 cup chopped pecans
  • 1 cup brown sugar, packed
  • 1/4 cup Gold Medal™ All-Purpose Flour
  • 4 tablespoons butter, softened
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Pierce potatoes with fork. Spray 13x9-inch (3-quart) baking dish with cooking spray. Place potatoes in dish and cover with foil; bake 1 hour 25 minutes to 1 hour 40 minutes, or until potatoes are very tender when pierced with a paring knife or fork.
  • Step 
    2
    Let potatoes stand about 10 minutes or until cool enough to handle; slip off skins, and discard. Place cooked potatoes in large bowl. Mash with electric hand mixer at medium speed 1 to 2 minutes, until smooth.
  • Step 
    3
    Clean the baking dish, and spray with cooking spray. To potatoes, add whipping cream, eggs, granulated sugar and 1/2 teaspoon salt. Beat with electric hand mixer at medium speed 1 to 2 minutes, or until smooth and combined. Spoon into baking dish.
  • Step 
    4
    In small bowl, mix Topping ingredients; sprinkle over potatoes.
  • Step 
    5
    Bake uncovered 38 to 45 minutes or until hot in center (at least 165°F) and topping is crisp.

Nutrition

370 Calories
11g Total Fat
5g Protein
63g Total Carbohydrate
40g Sugars

Nutrition Facts

Serving Size: About 1 Cup
Calories
370
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
60mg
19%
Sodium
290mg
12%
Potassium
500mg
14%
Total Carbohydrate
63g
21%
Dietary Fiber
4g
19%
Sugars
40g
Protein
5g
% Daily Value*:
Vitamin A
350%
350%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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