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Sweet Potato Souffle

Sweet potato souffle pairs a smooth, buttery sweet potato base with a crisp pecan topping. Baked in a 9x13-inch dish, it’s finished when the topping is golden and the center reaches 160°F.
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Prep Time 20 minutes
Cook Time 1 hour 2 minutes
Cooling and resting 20 minutes
Total Time 1 hour 42 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato base
  • 1 nonstick cooking spray for coating
  • 3 lb sweet potatoes peeled and cut into 1-inch chunks
  • water as needed to cover; cold, to cover the potatoes by 1 inch
  • 1 cup unsalted butter melted, divided (1/2 cup for the base and 1/2 cup for the topping)
  • 0.5 cup granulated sugar
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
  • 2 eggs large
For the pecan topping
  • 1 cup all-purpose flour
  • 1 cup light brown sugar packed
  • 1 cup pecans chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the sweet potato base
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Put the sweet potatoes in a 6-quart pot and add cold water to cover them by 1 inch.
  4. Bring the water to a boil over high heat, then reduce the heat and simmer for 15-20 minutes, until the sweet potatoes are fork-tender.
  5. Drain the potatoes well and return them to the warm pot over low heat, stirring for 1-2 minutes until excess moisture steams off.
  6. Remove the pot from the heat and let the potatoes cool until no longer steaming, about 10 minutes.
  7. Mash the potatoes until smooth.
  8. Beat in 1/2 cup of the melted butter, granulated sugar, milk, vanilla, and salt.
  9. Beat in the eggs one at a time until smooth.
Make the pecan topping
  1. Stir together the flour, brown sugar, and pecans.
  2. Mix in the remaining 1/2 cup melted butter until coarse clumps form.
Assemble and bake
  1. Spread the sweet potato mixture evenly in the prepared dish.
  2. Sprinkle the pecan topping evenly over the sweet potato mixture.
  3. Bake for 35-40 minutes, until the topping is golden and the center reaches 160°F.
  4. Let rest for 10 minutes before serving.

Notes

For the smoothest base, drain the potatoes well and steam off excess moisture before mashing. Refrigerate leftovers for up to 4 days; freezer-friendly. For a dairy-free variation, use plant-based butter and an unsweetened non-dairy milk.