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The Best Sweet Potato Souffle Recipe (Easy & Delicious)

The Best Sweet Potato Souffle Recipe

A creamy Southern-style sweet potato casserole made with butter, sugar, eggs, milk, and vanilla, topped with a crisp pecan streusel. This easy dish serves 8 and is perfect for holiday dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Sweet Potato Filling
  • 4 cups Mashed cooked sweet potatoes
  • 1/2 cup Unsalted butter, melted
  • 1 cup Granulated sugar
  • 2 large Large eggs, lightly beaten
  • 1/2 cup Whole milk or evaporated milk
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground cinnamon, optional
  • 1/4 teaspoon Ground nutmeg, optional
Pecan Topping
  • 1 cup Chopped pecans
  • 1/2 cup Light brown sugar, packed
  • 1/2 cup All-purpose flour
  • 1/4 cup Unsalted butter, melted

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 2-quart casserole dish or 9-by-13-inch baking dish.
  2. Cook the sweet potatoes until very tender. Baking usually takes 35 to 50 minutes, while boiling takes about 15 to 20 minutes; drain boiled potatoes thoroughly before mashing.
  3. In a large bowl, combine the mashed sweet potatoes, melted butter, granulated sugar, beaten eggs, milk, vanilla, salt, cinnamon, and nutmeg if using. Mix until smooth and evenly blended.
  4. Spread the sweet potato mixture evenly into the prepared baking dish.
  5. Combine the chopped pecans, brown sugar, flour, and melted butter in a bowl. Stir until the mixture forms a crumbly streusel.
  6. Scatter the pecan topping evenly over the sweet potato filling. Bake for 30 to 35 minutes, until the center is set and the topping is browned.
  7. Let the souffle rest for 5 to 10 minutes before serving. This brief rest helps the creamy filling settle while keeping the topping pleasantly crisp.

Notes

For the best texture, bake the sweet potatoes or let boiled potatoes steam-dry before mashing. The casserole can be assembled one day ahead, refrigerated, and baked cold with approximately 5 to 10 extra minutes added to the baking time.