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Home » Blog » Holiday Recipes » Sweet Potato Soufflé

Sweet Potato Soufflé

Cathy Roma Published: Oct 18, 2019

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Silky smooth sweet potato soufflé baked with a nutty crumb topping is a sweetly satisfying side.
Silky smooth sweet potato soufflé baked with a nutty crumb topping is a sweetly satisfying side. This dish can easily be doubled to feed a crowd and made in advance which makes it perfect for entertaining.
A scoop of Sweet Potato Soufflé removed from the baking dish with the serving spoon in the dish and flowers and nuts scattered around.

No Thanksgiving plate is complete without a scoop of sweet potatoes, or better yet, a scoop of sweet potato soufflé. For this holiday I like my sweet potatoes sweet, like the pie, but minus the crust.

Don’t get me wrong, I adore sweet potato pie and firmly believe that pie could be it’s own food group, but on Thanksgiving I prefer the pies on the dessert table.

Like a sweet potato pie, MINUS the crust!

Not that you miss the crust with this dish. You won’t. promise! The sweet potatoes are blended with fall spices and a splash of orange juice until silky smooth, then topped with a nutty crumble.

Once baked, the nut topping provides a toasty crunch to balance out the creamy sweetness.

A scoop of Sweet Potato Soufflé in a baking dish with flowers and nuts scattered around.

A soufflé? On Thanksgiving?!

Now don’t be put off because I’m calling this a soufflé. There are no eggs to be separated, no whites to be whipped and folded in, nor is this a dish that has to be made just before serving.

While not technically a soufflé, this dish is not as dense as many sweet potato casseroles, but instead has a light and fluffy texture. Both components of this dish can be made in advance, the topping sprinkled on just before popping it into the oven to bake.

A scoop of Sweet Potato Soufflé removed from the baking dish with the spoon alongside.

When you have a meal with as many bells and whistles as Thanksgiving, advance prep is key to getting it all on the table without looking like you just completed the NYC marathon. While there is always a flurry just before serving, I really try not to spend the entire day in the kitchen.

After all, even a food obsessed girl like me can take a step back and realize that it’s the people around the table, not what’s on it, that truly makes it Thanksgiving.

Let’s make Sweet Potato Soufflé

Step by step photos showing how to make Sweet Potato Soufflé. Cook sweet potatoes (1), gather ingredients for sweet potato filling in food processor (2), process until smooth (3), spread in caking dish (4).

  1. Microwave (or bake) the sweet potatoes until tender so they can be pierced easily with a fork. Let them cool slightly and remove the peels from the flesh.
  2. Combine the all the ingredients for the sweet potato filling in a food processor fitted with a steel blade.
  3. Blend until very smooth.
  4. Spread the sweet potato mixture into a greased casserole dish.

Step by step photos showing how to make Sweet Potato Soufflé. Ingredients for nut topping in a food processor (5), grind together (6), place topping on sweet potatoes (7), bake until set and golden (8).

  1. Combine all the ingredients for the nut topping in a food processor fitted with a steel blade.
  2. Process until finely chopped and mixed.
  3. Top the sweet potato mixture with the nut topping.
  4. Bake until the the casserole is puffed slightly and set, but with a slight jiggle. Serve immediately.

Tips for success

  • Sweet potato mixture can be made 1 day prior and stored unbaked in the refrigerator. Place mixture in prepared pan and cover tightly with plastic wrap and refrigerate. Do not put crumb topping on until ready to bake. Take pan out of refrigerator at least 30 mins before baking, top with crumble, and follow baking directions.
  • Crumb topping can be made ahead and frozen, up to 3 months.
  • Deeper dishes will have a longer baking time than a shallow dish. Be sure the souffle is set, with just a tiny bit of jiggle before taking it out of the oven.
  • If the topping begins to brown too deeply, cover it loosely with aluminum foil.
A serving of Sweet Potato Soufflé in a small dish with a fork on the side.
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A scoop of Sweet Potato Soufflé removed from the baking dish with the serving spoon in the dish and flowers and nuts scattered around.
Print
Sweet Potato Soufflé
Prep Time
15 mins
Cook Time
52 mins
Total Time
1 hr 7 mins
 

Silky smooth sweet potato soufflé baked with a nutty crumb topping is a sweetly satisfying side. This dish can easily be doubled to feed a crowd and made in advance which makes it perfect for entertaining.

Course: Side Dish
Cuisine: American
Keyword: sweet potato souffle, sweet potatoes
Servings: 8 Servings
Calories: 543 kcal
Author: Cathy Roma | What Should I Make For…
Ingredients
Sweet Potato Soufflé
  • 2 1/2 lbs sweet potatoes (about 3 large)
  • 3/4 cup light brown sugar, packed
  • 4 eggs
  • 2/3 cup heavy cream
  • 4 Tbsp unsalted butter, softened
  • 1/3 cup orange juice
  • 1 tsp cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1/2 tsp ground ginger
  • dash of cloves
  • 1 tsp kosher salt
  • 1 1/2 tsp vanilla
Nut Crumb Topping
  • 1/2 cup pecans
  • 1/2 cup walnuts
  • 1/3 cup brown sugar
  • 1/3 cup all purpose flour
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 3 Tbsp unsalted butter, melted
Instructions
Sweet Potato Soufflé
  1. Preheat oven to 375 degrees. Spray a 3-4 quart baking dish with cooking spray.

  2. Individually wrap each sweet potato in a paper towel and place all the potatoes in the microwave.

  3. Microwave on high until sweet potatoes are tender and can easily be pierced with a fork, about 12 mins.
  4. Allow the sweet potatoes to cool slightly, then remove the peels with a pairing knife.

  5. Place the sweet potatoes in a food processor with sugar, eggs, cream, butter, orange juice, spices, salt, and vanilla. Puree until smooth, about 2 mins. Pour into the prepared pan.

Nut Crumb Topping
  1. Place the nuts, sugar, flour, salt, and cinnamon in bowl of a food processor and pulse several times.

  2. Add melted butter and pulse several times until crumb topping is well combined. Sprinkle the topping over the sweet potato mixture in an even layer.

  3. Bake, uncovered, for 35 – 40 minutes or until set and topping is browned. Deeper baking pans may take up to 5-10 minutes longer.

Recipe Notes
  • Sweet potato mixture can be made 1 day prior and stored unbaked in the refrigerator. Place mixture in prepared pan and cover tightly with plastic wrap and refrigerate. Do not put crumb topping on until ready to bake. Take pan out of refrigerator at least 30 mins before baking, top with crumble, and follow baking directions.
  • Crumb topping can be made ahead and frozen, up to 3 months.
  • Deeper dishes will have a longer baking time than a shallow dish. Be sure the souffle is set, with just a tiny bit of jiggle before taking it out of the oven.
  • If the topping begins to brown too deeply, cover it loosely with aluminum foil.
Nutrition Facts
Sweet Potato Soufflé
Amount Per Serving
Calories 543 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 13g81%
Cholesterol 136mg45%
Sodium 563mg24%
Potassium 646mg18%
Carbohydrates 66g22%
Fiber 6g25%
Sugar 36g40%
Protein 8g16%
Vitamin A 20851IU417%
Vitamin C 9mg11%
Calcium 113mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in November 2015 but was republished with step by step photos and tips in October 2019.

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Holiday Recipes, Recipe, Side Dish Recipes, Veggie Recipes Thanksgiving, Christmas, crumb topping, nut crumble, side dish, sweet potato soufflé, sweet potatoes

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Reader Interactions

Comments

  1. Mary Ann | The Beach House Kitchen says

    November 17, 2015 at 11:18 pm

    I prefer to eat my sweet potatoes just like this Cathy with no crust. That topping is calling my name!! Thanks for sharing!

    Reply
    • Cathy says

      November 18, 2015 at 3:05 am

      Thanks Mary Ann! Happy early Thanksgiving!

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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