This Sweet Potato Soufflé is baked to perfection and topped with a buttery pecan streusel topping. It’s a rich and delicious side dish that is sure to be the star of any holiday spread!

For more holiday side dish recipes, be sure to check out my Roasted Acorn Squash, Apple Sausage Stuffing, and Loaded Cheesy Potato Casserole.

a spoon in a dish of sweet potato soufflé

When it comes to holiday dinners, I always look forward to eating alllll of the side dishes. To me, they are the best part of the entire meal! And one of my all time favorites will always be sweet potato soufflé.

a casserole of sweet potatoes and pecan on a plate with a fork

Sweet potato soufflé is special in its own right as it’s similar to sweet potato pie, but it comes topped with that gorgeous streusel layer full of buttery pecans. It’s one of those comforting dishes that just make holiday meals feel complete.

a spoon holding sweet potato soufflé

Plus it’s so sweet and delicious, it’s even good enough to enjoy for dessert!

Ingredients for Sweet Potato Soufflé 

  • canned yams (or 3 pounds sweet potatoes cooked and mashed)
  • brown sugar
  • molasses
  • vanilla extract
  • salt
  • pumpkin pie spice
  • half and half
  • eggs
  • self-rising flour
  • pecans
  • unsalted butter

sweet potatoes, sugar, eggs, and spices on a marble background

How to Make Sweet Potato Soufflé – Step by Step

Step 1: Preheat oven

Preheat the oven to 375 Fahrenheit. Spray a large baking dish (8×11 inch) with cooking spray and set aside.

Step 2: Mix ingredients

In a large mixing bowl mash the sweet potatoes. Add brown sugar, molasses, vanilla, salt, and pumpkin pie spice and blend well with an electric mixer.

a bowl of mashed sweet potatoes next to a bowl of pecans

Step 3: Spread in baking dish 

In a small bowl add the half and half and eggs and whisk together. Add egg mixture to sweet potatoes and mix until combined. Spread mixture into the prepared baking dish.

mashed sweet potatoes in a baking dish

Step 4: Make Streusel Topping

In a medium bowl combine flour, brown sugar, and butter. Use a fork to incorporate the butter into the flour and sugar until crumbly. Add pecans and stir into streusel.

Step 5: Add the topping

Crumble topping mixture evenly over sweet potato soufflé and cover the dish with foil.

 a baking dish with a casserole topped with streusel topping

Step 6: Bake

Bake for 30 minutes, then remove the foil and bake until golden brown for about 10-15 more minutes. Remove from the oven and let sit for 15 minutes before serving.

 a baking dish with a casserole topped with streusel topping

Tips and Notes

  • Substitutions: Cinnamon can be used instead of the pumpkin pie spice.
  • Fresh sweet potatoes: You can also substitute 3 pounds of fresh sweet potatoes for the canned yams. For a quick method of cooking the sweet potatoes, poke them all over and cook in the microwave for 8-10 minutes on high. Turn the sweet potatoes over once halfway through. If potatoes aren’t soft enough, continue cooking 1-3 minutes more. When they are done, slice them open and scoop out the flesh then blend with an electric mixer until smooth.
  • How to know when it’s done: The center of your Sweet Potato Soufflé should be set and not wet before removing from the oven.
  • Pecans can be omitted from the streusel topping. 

a spoon holding sweet potato soufflé

Can this Sweet Potato Soufflé be made ahead of time? 

Yes! You can make the sweet potato mixture and cover and store in the refrigerator a day ahead. Make the streusel topping and store separately in an airtight container until ready to bake. Follow the recipe directions to continue making the sweet potato soufflé.

a casserole of sweet potatoes and pecan on a plate with a fork

How to Store

Any leftovers can be stored in an airtight/covered container for up to 2 days in the refrigerator.

a casserole of sweet potatoes and pecan on a plate with a fork

More Sweet Potato Recipes You Might Enjoy!

a spoon in a dish of sweet potato soufflé
5 from 1 rating

Sweet Potato Soufflé

Yield: 8
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
This Sweet Potato Soufflé is baked to perfection and topped with a buttery pecan streusel topping. It's a rich and delicious side dish that is sure to be the star of any holiday spread!

Ingredients

Filling

  • 2 - 29 oz cans of yams, well drained (or 3 pounds of fresh sweet potatoes *see notes)
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup half and half
  • 2 eggs, room temperature

Streusel Topping

  • 1/2 cup self rising flour
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans
  • 4 Tablespoons unsalted butter, room temperature

Instructions
 

  • Preheat the oven to 375 Fahrenheit. Spray a large baking dish (8x11 inch) with cooking spray and set aside.
  • In a large mixing bowl mash the sweet potatoes. Add the brown sugar, molasses, vanilla, salt, and pumpkin pie spice and blend well with an electric mixer.
  • In another small bowl add the half and half and eggs and whisk together. Add the egg mixture to sweet potatoes and mix until combined. Spread mixture into the prepared baking dish.
  • In a medium bowl combine flour, brown sugar and butter. Use a fork to incorporate butter into flour and sugar until crumbly. Add pecans and stir into streusel.
  • Crumble topping mixture evenly over sweet potato soufflé and cover the dish with foil.
  • Bake for 30 minutes, then remove the foil and bake until golden brown for about 10-15 more minutes. Remove from the oven and let sit for 15 minutes before serving.

Notes

  • Substitutions: Cinnamon can be used instead of the pumpkin pie spice.
  • Fresh sweet potatoes: You can also substitute 3 pounds of fresh sweet potatoes for the canned yams. For a quick method of cooking the sweet potatoes, poke them all over and cook in the microwave for 8-10 minutes on high. Turn the sweet potatoes over once halfway through. If potatoes aren't soft enough, continue cooking 1-3 minutes more. When they are done, slice them open and scoop out the flesh then blend with an electric mixer until smooth.
  • How to know when it's done: The center of your Sweet Potato Soufflé should be set and not wet before removing from the oven.
  • Pecans can be omitted from the streusel topping. 
  • Making in advance: You can make the sweet potato mixture and cover and store in the refrigerator a day ahead. Make the streusel topping and store separately in an airtight container until ready to bake. Follow the recipe directions to continue making the sweet potato soufflé.
  • How to Store: Any leftovers can be stored in an airtight/covered container for up to 2 days in the refrigerator.
Cuisine: American
Course: Side Dish
Calories: 530kcal, Carbohydrates: 99g, Protein: 6g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 59mg, Sodium: 341mg, Potassium: 1932mg, Fiber: 9g, Sugar: 36g, Vitamin A: 549IU, Vitamin C: 35mg, Calcium: 102mg, Iron: 2mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.