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Sweet Potato Soufflé

Sweet potato soufflé is a baked side dish with a smooth, buttery sweet potato base and a crisp pecan crumb topping. Roasting the potatoes first brings out their sweetness, while the golden topping and 160°F center signal when it is ready to serve.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Resting 10 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 436
Ingredients Equipment Method Notes

Ingredients
  

For the soufflé
  • 2.5 lb sweet potatoes
  • 8 tbsp unsalted butter divided (4 tablespoons melted for the soufflé and 4 tablespoons cold for the topping)
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 0.25 cup whole milk
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
For the pecan topping
  • 0.33 cup all-purpose flour
  • 0.33 cup light brown sugar packed
  • 1 cup pecans chopped

Equipment

  • 1 rimmed baking sheet
  • 1 8x8-inch baking dish

Method
 

Roast the sweet potatoes
  1. Heat the oven to 400°F.
  2. Place the sweet potatoes on a rimmed baking sheet and roast for 45 to 60 minutes, until a knife slides easily into the centers.
  3. Cool the potatoes until easy to handle.
  4. Peel the potatoes.
  5. Mash the potatoes until smooth.
Make the soufflé
  1. Reduce the oven temperature to 350°F.
  2. Grease an 8x8-inch baking dish.
  3. Stir the mashed sweet potatoes with 4 tablespoons melted butter, the granulated sugar, eggs, milk, vanilla, and salt until smooth.
  4. Spread the mixture in the prepared dish.
Add the topping and bake
  1. Mix the flour, brown sugar, and pecans.
  2. Cut in the remaining 4 tablespoons cold butter until the mixture forms coarse crumbs.
  3. Sprinkle the topping over the sweet potatoes.
  4. Bake for 30 to 35 minutes, until the topping is golden and the center reaches 160°F.
  5. Rest for 10 minutes before serving.

Notes

For the smoothest base, mash the roasted potatoes thoroughly before mixing. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a dairy-free version, use plant-based butter and unsweetened non-dairy milk.