Sweet Potato Soufflé

5 from 3 votes

A fluffy sweet potato mash and crunchy and sweet pecan topping come together to create a decadent side dish: Sweet Potato Soufflé.

Prep Time20

Cook Time1 15

Total Time1 35

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 448kcal

Preheat the oven to 425º F and lightly grease a 9x13 baking dish with cooking spray or oil.
Place the cubed potatoes into a large pot and cover with water. Bring to a boil over high heat and continue to boil for 15 to 20 minutes until the potatoes are fork tender (easily pierced with a fork).
Drain the water from the potatoes and place them into a large bowl and beat with a handheld mixer until they become smooth.
Add the butter, brown sugar, sugar, and cinnamon and continue to mix until fully combined.
Add the eggs, milk, vanilla, and salt and beat until the mixture is fully incorporated. Pour the mixture into the prepared baking dish.
Prepare the topping. In a medium bowl mix the brown sugar, flour, salt, and cinnamon until combined. Add the pecans and toss to coat. Mix in the melted butter.
Sprinkle the mixture on top of the sweet potatoes.
Bake until the center is set and does not jiggle, about 45 to 55 minutes.

Roast the sweet potatoes. For even more added flavor, you should consider roasting the sweet potatoes instead of boiling them. Roasting will bring out their natural sweetness.
Use canned yams. While I typically prefer using fresh over frozen or canned, you can use canned yams instead of sweet potatoes for this recipe. You may want to adjust the sugar quantities, however. Yams from a can usually come in syrup.
Use canned yams. While I typically prefer using fresh over frozen or canned, you can use canned yams instead of sweet potatoes for this recipe. You may want to adjust the sugar quantities, however. Yams from a can usually come in syrup.

Make-ahead instructions: You can prepare the soufflé filling and crunchy pecan topping up to 24 hours before baking. Store them both (separately) in airtight containers in the refrigerator.
Freezing instructions: Prepare and bake this sweet potato soufflé with pecans as instructed and allow it to cool. I recommend that you bake it in a freezer-safe aluminum baking dish. Cover tightly with tin foil, then store it in your freezer for up to 3 months.
Storage instructions: Store any leftovers in an airtight container in the fridge where they will keep for up to 4 days. To reheat, you can use your microwave or your oven.