Sweet Potato Soufflé

This sweet potato soufflé with pecans is an easy Thanksgiving side dish (or dessert!) that’s simply sweet potatoes turned into a purée with some butter, sugar, vanilla and then buried beneath a satisfyingly buttery and not-too-sweet pecan and brown sugar streusel

A spoonful of sweet potato soufflé topped with brown sugar and pecan topping resting in a white bowl.

Side dish or dessert? This sweet potato soufflé easily stands in as either on your Thanksgiving table. Mind you, it’s not too sweet. No sirree. Just sweet enough. Omit the streusel  topping and you have a lovely little sweet potato purée perfect for weeknights.–Renee Schettler Rossi

Sweet Potato Soufflé

  • Quick Glance
  • (2)
  • 10 M
  • 2 H
  • Serves 8
4.5/5 - 2 reviews
Print RecipeBuy the Georgia Cooking in an Oklahoma Kitchen cookbook

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  • For the sweet potato soufflé
  • For the pecan streusel


Make the sweet potato purée

Preheat the oven to 400°F (200°C). Butter a 2 1/2-quart baking dish.

Bake the sweet potatoes on a foil-covered baking sheet for 1 hour, or until they’re soft throughout. Let stand until cool enough to handle.

Slip the peels from the potatoes, discarding the peels. Place the sweet potatoes in a large bowl or the bowl of a stand mixer and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk, and salt and mix with a stand mixer or handheld electric mixer until smooth. Scrape the sweet potato mixture into the baking dish.

Make the pecan streusel

In a medium, bowl, stir together the pecans, brown sugar, flour, and butter until thoroughly combined.

Make the sweet potato soufflé

Spoon the streusel over the sweet potato mixture, smoothing it evenly. Bake the soufflé until the surface is golden brown, about 30 minutes. Let it rest for at least 5 minutes before serving it straight from the dish. Originally published May 9, 2008.

Print RecipeBuy the Georgia Cooking in an Oklahoma Kitchen cookbook

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Recipe Testers' Reviews

This dish provides the best of both worlds. It’s a wonderful side dish AND dessert all wrapped up in one yummy dish.

I often make candied yams and this dish reminds me of them, although the addition of the pecan topping adds a nice touch.

If asked whether this is a dessert or a side dish, it’d be hard to say. It could easily be served with ice cream as a dessert or would provide a nice sweet accompaniment to the savory elements of a Thanksgiving dinner.

This was very easy to prepare. I served it alongside a whole roasted chicken.

This was as good as dessert!

I watch Trisha Yearwood on the Food Network and she is a great comfort food cook. I also have her first cookbook. The topping with the pecans brought it over the top, as it was nice and crisp, but really just the purée with the butter, eggs, and milk would be wonderful for a less-sweet side dish for any night.

I thought I would miss the usual cinnamon and spice but it sure didn’t need it. I’m very happy with this recipe and will keep it in mind for Thanksgiving.


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  1. I make this with just a few alterations. I bake whole sweet potatoes, slice open the top, scrunch up and add butter s&p, then I make the streusel with butter, chopped pecans, brown sugar and a sprinkle of cinnamon. Top the potatoes with it and broil it for about 3-4 minutes till crisp. The struesel is plenty sweet without additional sugar in the flesh. So yummy and quick.

  2. Where have you been all my life, sweet potato soufflé!? Somehow I have missed the recipe for the PAST 10 YEARS? Well, no more. This was a hit at the Thanksgiving table this year. The potatoes themselves aren’t particularly sweet, but the topping…it’s like eating a pecan pie. And together–potatoes and topping–are a perfect balanced. We’ll be making this every year from now on.

    1. Magnificent, Tuck! Yes, sometimes recipes are just beneath our radar and then the moment we see them they change our lives forevermore. Glad to hear this is one of those recipes. Wishing you and yours all the magic of the season…

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