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My Favorite Sweet Potato Souffle

Fall is in the air, and it’s time to savor this Sweet Potato Soufflé, a warm, comforting dish that embodies the essence of autumn. With its velvety texture, hints of cinnamon, and a delightful crispy top, this recipe is like a warm hug for your taste buds with its silky-smooth sweet potato goodness, a sprinkle of warming cinnamon, and that perfectly golden, crunchy top. Trust me, you won’t want to miss this one. So, grab your apron and let’s get cooking!

Sweet potato casserole with nuts on white board

This is my favorite Thanksgiving side dish. I’ve always loved sweet potatoes!

Sweet potato soufflé is a delectable and comforting dish that combines the natural sweetness of roasted or mashed sweet potatoes with a fluffy, cloud-like texture achieved through the incorporation of eggs. This classic Southern side dish is typically seasoned with warm spices like cinnamon and nutmeg, and sweetened with sugar or maple syrup, creating a harmonious blend of flavors.

Topped with a crunchy pecan or marshmallow topping, sweet potato soufflé is often served as a side dish during Thanksgiving or other special occasions, adding a touch of warmth and sweetness to any meal. Its irresistible combination of creamy and airy textures, along with its rich, earthy-sweet taste, makes it a beloved staple on holiday tables and a delightful addition to any comfort food repertoire.


Ingredients for Sweet Potato Souffle in small bowls

How to Make It

To make a delicious potato soufflé, start by preheating your oven to 325 degrees Fahrenheit. While the oven is heating up, peel the potatoes and cut them into similar-sized chunks. Boil these potato chunks until they are fork-tender, then drain them.

Next, take your boiled potatoes and whip them together with sugar, eggs, salt, milk, vanilla, and your choice of spices.

Whipped sweet potatoes in glass bowl.

Once you have a smooth mixture, spoon it into a greased 1.5-quart baking casserole dish.

Sweet potato souffle ready for oven.

Bake the soufflé in the preheated oven for about 50 to 60 minutes. Keep an eye on it; you’ll know it’s ready when the edges are slightly puffed up, and the top has a crackly appearance, indicating that the soufflé has risen nicely.

Close up of souffle showing puffed edges

Puffed up edges suggesting souffle is almost finished or finished.

Top of souffle showing cracked top

Top is crackled showing souffle has cooked well.

If you want to add an extra layer of deliciousness, you can prepare a topping by combining the specified ingredients. Sprinkle this topping on top of the soufflé and return it to the oven for another 5 minutes or until the top is nicely browned. Enjoy your homemade potato soufflé!

Sweet potato casserole - added pecans to top.

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📖 Recipe

Sweet potato casserole with nuts on white board

Sweet Potato Souffle

Indulge in a heavenly sweet potato soufflé; its velvety texture and warm, cinnamon-kissed aroma are perfect for a cozy autumn meal.
5 from 1 vote
Author: Marie
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 12
Calories 271 kcal


  • casserole dish 1.5 quart (8 or 9 inches in diameter and 2 inches deep)


For Souffle:

  • 5 medium sweet potatoes cooked, peeled, and whipped
  • 1 cup sugar
  • 2 eggs beaten
  • 1/2 teaspoon salt
  • 1/2 cup evaporated milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

For Topping (Optional):

  • 1 bag mini marshmallows
  • 1/2 cup chopped pecans


  • Preheat oven to 325 degrees
  • In the meantime, peel potatoes and cut into similar sized chunks
  • Boil potatoes until fork tender, then drain
  • Whip potatoes with sugar, eggs, salt, milk, vanilla, and spices.
  • Spoon the mixture into a greased 1.5-quart baking casserole.
  • Bake for 50 to 60 minutes. The edges should be slightly puffed up, and the top will crackle, suggesting the souffle has risen a bit.
  • Optional: Combine topping ingredients, sprinkle on top, and bake for another 5 minutes or until the top is browned.


If you double the recipe, use a 9 x 13 pan. 
Note that the baking time has been updated for this recipe, so your sweet potatoes should puff up a bit, with a slightly puffed edge and a somewhat crackled top. 


Calories: 271kcalCarbohydrates: 55gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 30mgSodium: 184mgPotassium: 350mgFiber: 3gSugar: 35gVitamin A: 12127IUVitamin C: 2mgCalcium: 63mgIron: 1mg
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  1. I made a lazy version of this last night that was a hit with the whole failmy. I peeled and sliced the sweet potatoes and tossed them in a bowl with the melted butter and olive oil. Then I dipped the tops into a smaller bowl with the blend spices. I had to brush some of the mixture off to it wasn’t too thick, but then I placed them spice-up on the cookie sheet and baked them until they were done. Not as pretty as yours, but DELICIOUS! It was a trial-run for our mini-Thanksgiving tomorrow, with just my immediate failmy, when we’re doing a lot of the traditional Thanksgiving foods but with a twist. I know everybody will love them. Thanks for the great recipe!(PS: Doing it my lazy way did mean that the parchment stayed very clean and we had no issues with smoking or burning sugars. In fact we did have a little spiced candy drips on the paper that was fun to eat before I got started washing dishes.)

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