Sweet Potato Souffle

As our family has moved around over the years, we have picked up a sweet potato tradition in every city we have called home. In New Orleans, we made candied yams. When we moved to St. Louis, it was sweet potato casserole under a blanket of marshmallows. Then we landed in Texas, where I started growing sweet potatoes in my backyard garden, and they did so well that I wanted a fresh take on our favorite root vegetable. This sweet potato souffle recipe is what I came up with, and it has been a family and potluck favorite every year since.

It is lighter and fluffier than a traditional casserole, just barely sweet, and finished with a crunchy cinnamon crumb topping instead of marshmallows. It has become the dish everyone asks me to bring to the Thanksgiving table.

Why You’ll Love This Sweet Potato Souffle

• Light and fluffy, more airy than a dense sweet potato casserole
• A cinnamon crumb topping instead of marshmallows, for a grown-up finish
• Make-ahead friendly, so it is one less thing to do on the holiday
• A garden-to-table favorite that travels well to any potluck

Ingredients for Sweet Potato Souffle

For the souffle base:

• Sweet potatoes. About 4 large (3 pounds), boiled and peeled. Fresh from the garden if you are lucky enough to grow them.
• Eggs. Three large, at room temperature. They are what give the souffle its lift.
• Heavy cream. Half a cup, for a smooth, rich base.
• Brown sugar. Just a quarter cup. This is a lightly sweet dish, not a dessert.
• Butter, vanilla, and salt. The finishing touches that round out the flavor.

For the cinnamon crumb topping:

• All-purpose flour
• Brown sugar
• Ground cinnamon
• Softened butter

How to Make Sweet Potato Souffle

1. Preheat the oven to 350 degrees and grease a 9×9-inch baking dish with butter.
2. Cook the sweet potatoes until fork-tender: boil whole for 20 to 30 minutes, pressure cook on high for 10 minutes, or bake at 400 degrees for 45 to 60 minutes. Let cool slightly, then peel.
3. Mash the sweet potatoes in a large bowl until completely smooth.
4. Add the eggs, heavy cream, brown sugar, softened butter, vanilla, and salt. Beat with a hand or stand mixer until light and fluffy, about 3 to 4 minutes.
5. Make the topping: combine the flour, brown sugar, and cinnamon, then cut in the softened butter with a fork until it forms small crumbs.
6. Spread the sweet potato mixture into the baking dish and sprinkle the crumb topping evenly over the top.
7. Bake 45 to 50 minutes, until the top is golden and a fork inserted in the center comes out clean.

The full recipe with exact measurements is in the recipe card below.

Tips for the Best Sweet Potato Souffle

• Use room temperature eggs. They whip in more easily and give you the fluffiest texture.
• Do not skip the beating step. Those few minutes with the mixer are what make it a souffle instead of a casserole.
• Make it ahead. Assemble through the topping, cover, and refrigerate up to 24 hours. Add about 10 minutes to the bake time if it goes in cold.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350 degree oven for 15 to 20 minutes until warmed through. We do not recommend freezing this one, as the texture changes once thawed.

What to Serve with Sweet Potato Souffle

This is a holiday side through and through. Serve it alongside our Southern Corn Casserole, Fresh Cranberry Chutney, and a skillet of Southern Cornbread for a full Southern holiday spread.

Frequently Asked Questions

What is the difference between sweet potato casserole and souffle?

They share similar ingredients, but a souffle is beaten until light and airy so it bakes up fluffier than a dense casserole. Our version also swaps the classic marshmallow topping for a cinnamon crumb, which keeps it from tipping over into dessert territory.

Can you make sweet potato souffle ahead of time?

Yes, and it is one of the reasons we love it for the holidays. Assemble it through the topping, cover, and refrigerate up to 24 hours. Add about 10 minutes to the bake time if it goes into the oven cold.

Can you freeze sweet potato souffle?

We do not recommend it. The whipped, airy texture that makes this a souffle does not hold up well to freezing and thawing. It is best made fresh or refrigerated for a few days.

Do I have to use fresh sweet potatoes?

Fresh is best, especially if you grow your own, but the recipe works with any sweet potatoes cooked until fork-tender. Boil, pressure cook, or bake them, whichever is easiest for you.

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