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Sweet Potato Soufflé

This sweet potato soufflé recipe bakes a smooth, buttery sweet potato base beneath a crunchy pecan topping. Bake it until the topping is golden and the center reaches 160°F, then rest for 10 minutes before serving.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Resting time 10 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 606
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato base
  • 3 lb sweet potatoes
  • 0.75 cup unsalted butter divided (1/2 cup melted for the base and 1/4 cup softened for the topping)
  • 0.75 cup granulated sugar
  • 2 eggs large, lightly beaten
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
Pecan topping
  • 1 cup light brown sugar packed
  • 0.33 cup all-purpose flour
  • 1 cup pecans chopped

Equipment

  • 1 baking sheet
  • 1 8-inch square, 2-quart baking dish

Method
 

Bake the sweet potatoes
  1. Heat the oven to 400°F.
  2. Scrub the sweet potatoes and prick them several times with a fork.
  3. Place the sweet potatoes on a foil-lined baking sheet and bake for 45 to 60 minutes, until a knife slides easily into the centers.
Make the sweet potato base
  1. Let the sweet potatoes cool until easy to handle.
  2. Cut the sweet potatoes open, scoop the flesh into a large bowl, and discard the skins.
  3. Mash the sweet potato flesh until smooth.
  4. Mix in the 1/2 cup melted butter, granulated sugar, eggs, milk, vanilla, and salt.
Make the pecan topping and bake
  1. Reduce the oven temperature to 350°F and grease an 8-inch square, 2-quart baking dish.
  2. Spread the sweet potato mixture evenly in the dish.
  3. In a medium bowl, stir together the brown sugar and flour.
  4. Work in the 1/4 cup softened butter until crumbly.
  5. Stir in the pecans.
  6. Sprinkle the topping evenly over the sweet potato mixture.
  7. Bake for 30 to 35 minutes, until the topping is golden and the center reaches 160°F.
  8. Rest for 10 minutes before serving.

Notes

For a smooth base, mash the sweet potatoes thoroughly before mixing in the other base ingredients. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use plant-based butter and unsweetened non-dairy milk.