If you’re looking for a side dish that feels like dessert but complements the savory mains, this Fluffy Sweet Potato Souffle is your answer. With a creamy sweet potato base and a crunchy pecan crumb topping, it’s a nostalgic favorite at holidays and family dinners alike.
Why Readers Will Love It
- Make‑ahead friendly: You can prepare everything up to the baking step in advance and just bake when needed (a lifesaver during busy holiday dinners).
- Textural contrast: The smooth, fluffy sweet potato filling pairs beautifully with a crisp, buttery pecan streusel top.
- Simple ingredients: Most are pantry staples (sweet potatoes, butter, sugars, milk, eggs, flour, pecans).
- Versatile & forgiving: You can adapt with dairy-free milks or swap pecans for walnuts or almonds.
Recipe: Fluffy Sweet Potato Souffle
Ingredients
(For an 8×8 inch baking dish)
- 4 medium sweet potatoes (≈ 2¾ lb total)
- ¼ cup granulated (white) sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- ½ cup cream, or half‑and‑half, or whole milk
- 4 Tbsp melted unsalted butter
- 1½ tsp vanilla extract (or vanilla essence)
- ½ tsp salt
For the pecan streusel topping
- 1 cup packed light brown sugar
- ½ cup all‑purpose flour
- ½ tsp ground cinnamon
- A couple pinches of salt
- ½ cup finely chopped pecans (optional but recommended)
- 4 Tbsp softened unsalted butter
Instructions
- Preheat & prep
Preheat oven to 350 °F (175 °C). Grease an 8×8 baking dish (or equivalent) lightly with butter or nonstick spray. - Cook the sweet potatoes
Peel and cut the sweet potatoes into chunks. (Molly’s version describes boiling them until tender; however, baking them can yield more concentrated flavor and better texture.)- If boiling: put in a pot, cover with water, and boil until tender (≈ 7 minutes, depending on size). Drain well.
- If baking: wrap in foil and bake at 375 °F for 45–60 minutes until soft.
- Mash and combine
Return cooked potatoes to pot (or a mixing bowl) and mash until very smooth (you want no lumps). This should amount to about 4 cups of mashed sweet potato. - Make the sweet potato soufflé base
In a separate bowl, whisk together white sugar, brown sugar, eggs, cream (or milk), melted butter, vanilla, and salt.
Then combine this with the mashed sweet potato. Use a hand mixer, stand mixer, or food processor to mix until smooth and fully incorporated (but be cautious not to overmix once eggs are added). - Transfer to baking dish
Pour the sweet potato mixture into the prepared baking dish, smoothing the top. - Make the pecan streusel topping
In a medium bowl, mix together brown sugar, flour, cinnamon, and salt. Add in chopped pecans. Then, cut (or rub with your fingers) the softened butter into the dry mixture until it resembles coarse crumbs (wet sand texture). - Top & bake
Sprinkle the streusel topping evenly over the sweet potato mixture.
Place in the oven and bake for 30–40 minutes, or until the topping is golden and crisp. - Cool and serve
Remove from oven and let it cool slightly before serving (5–10 minutes). The top will crisp as it cools.
Time & Yield
- Preparation Time: 20–30 minutes
- Cooking Time: 30–40 minutes
- Total Time: 50–70 minutes
- Serving Size: about 8 servings (side dish)
- Yield: one 8×8 inch dish
Nutrition (estimate per serving)
- Calories: ~250–275 kcal
- Fat: ~10–12 g
- Carbohydrates: ~38–45 g
- Protein: ~3–4 g
Tips, Variations & Notes
- Don’t overmix once you add eggs into the sweet potato base — it can make the texture heavy.
- Use room‑temperature eggs and dairy to help with smooth blending and better rise.
- Pecans substitute: Walnuts, almonds, or even seeds will work. Omit nuts if there are allergies.
- Dairy alternatives: Full‑fat coconut milk or oat milk can be used, though texture may shift slightly.
- Make-ahead: You can prepare the sweet potato mixture a day in advance and refrigerate (without topping). When ready to bake, bring it to room temp, add fresh topping, and bake as directed.
- Reheating leftovers: Warm in a 325 °F oven for 15–20 minutes, or microwave individual portions. The topping will soften, but flavor remains.
- Serving suggestions: Pair this dessert-like side with savory mains such as roast turkey, glazed ham, grilled chicken, or pork chops. A crisp green vegetable or salad will help balance sweetness.