side-dishes

Sweet Potato Soufflé

This classic Southern Sweet Potato Soufflé is the perfect balance of silky, sweet potato filling and a buttery, crunchy pecan topping. The soufflé base is whipped smooth with vanilla, butter, and milk, giving it a lush, almost custard-like texture. A caramelized brown-sugar–pecan crumble bakes into a crisp crust on top, adding irresistible contrast. A holiday favorite at tables across the South — including right here at RizzieFarms — this crowd-pleasing casserole is comforting, nostalgic, and always the first dish to disappear.

Servings: 6–8 servings
Total Time: 120 min
Pan: 2.5-quart baking dish

Ingredients

Soufflé Base
  • 1/2 cup butter (1 stick), softened
  • 5 medium sweet potatoes
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup milk
  • Pinch of salt
Pecan Topping
  • 1 cup finely chopped pecans
  • 1 cup brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1/4 cup butter (1/2 stick), softened
Sweet Potato Soufflé with pecan crumble topping

Instructions

  1. Bake the sweet potatoes Preheat oven to 350°F. Poke 5 sweet potatoes with a fork and place on a foil-lined baking sheet. Bake for 1 hour, or until soft when gently squeezed.
  2. Prepare the soufflé base When cool enough to handle, peel the sweet potatoes and add the flesh to a large mixing bowl. Beat until very smooth. Add 1/2 cup butter, 2 eggs, 1 cup sugar, 1 1/2 teaspoons vanilla, 1/2 cup milk, and a pinch of salt. Mix with a hand mixer until fully combined and velvety.
  3. Fill the baking dish Butter a 2.5-quart baking dish. Spread the sweet potato soufflé mixture evenly in the dish.
  4. Make the pecan topping In a medium bowl, combine 1 cup chopped pecans, 1 cup brown sugar, 1/2 cup flour, and 1/4 cup softened butter. Mix with a fork until crumbly and evenly blended.
  5. Top and bake Sprinkle the pecan topping evenly over the soufflé. Bake at 350°F for 40 minutes, or until lightly browned around the edges. Let rest 5 minutes before serving.

Notes

  • This dish reheats beautifully and is even better the next day.
  • If sweet potatoes are very large, use 4 instead of 5.
  • For a less sweet version, reduce brown sugar in the topping to 3/4 cup.
  • Add 1/2 teaspoon cinnamon to the soufflé base for a warm spice note.

Tags

sweet potatoes soufflé holiday southern casserole