This Sweet Potato Souffle with Pecans Recipe is my favorite Thanksgiving side dish. The sweet potato souffle is sweet like pie filling with a crunchy pecan streusel topping.
Sweet Potato Souffle with a pecan streusel topping is a sweet and crunchy side dish for your Thanksgiving Dinner.
Ingredients for Sweet Potato Souffle
- Sweet Potatoes
- Vanilla Extract
- Brown Sugar
- Chopped Pecans
How to Make Sweet Potato Souffle
First, boil sweet potatoes until fork tender. Drain the potatoes and let cool. Once cooled remove the sweet potato skins and discard.
Next, place potatoes in your stand mixer and beat until smooth and fluffy. Remove any stringy fibers from the mixer.
Now you want to add the sugar, milk, butter, vanilla, beaten egg, and salt to the mixer and mix together until well combined.
Prepare a baking dish by greasing the baking dish with butter then pour the sweet potato mixture in your baking dish.
Make the streusel topping by whisking together melted butter, brown sugar, flour, and chopped pecans. Sprinkle the streusel topping evenly over the sweet potato mixture. Place baking dish in the oven and bake for 40 minutes at 350F degrees.
Is Sweet Potato Souffle a Dessert or Side Dish?
It can be both but we traditionally serve it as a side dish. The sweet potato souffle is sweet and has a texture just like pie. The brown sugar and pecan streusel topping add even more sweetness and crunch. You can definitely serve this as a dessert in place of a sweet potato pie or pumpkin pie.
Making Sweet Potato Souffle Ahead of Time
Can sweet potato souffle be made ahead of time? Yes, you can make it up to three days ahead of serving time. Once out of the oven allow sweet potato souffle to cool. Once cooled cover and keep refrigerated. To reheat cover souffle with aluminum foil. Place in a heated 350 F oven and allow it to heat through. Roughly 20 minutes.
I have not frozen then reheated the souffle so I can not say how it will turn out after being thawed/reheated. My thoughts are that you can; considering that this souffle is similar to a pie. Since I have not tested my theory I can’t recommend freezing this sweet potato souffle.
Here is an article on freshness/how long does a sweet potato last.
- If you have an Instant Pot, instead of boiling sweet potatoes, steam them in your instant pot for 15 to 20 minutes.
- Removing the sweet potato skins is easy. Once they are cooked the skin peels right off. Just punch the skin with a knife and peel. The skin and the potato detach during cooking.
- Remove stringy fibers. These fibers will be stuck on your mixer’s beaters.
- Double the streusel recipe for MILE HIGH Streusel topping.
- This recipe can be made in a 9×13 or a 2-quart baking dish.
Sweet Potato Souffle Leftovers
How long is sweet potato souffle good for? If refrigerated it can last up to 4 days. I made this souffle on a Monday and the leftovers were still good on Thursday. The texture of the souffle and streusel topping was great. The pecans were still crunchy too.
If you have leftovers be sure to cover with foil or transfer into a container with a lid.
I even enjoy the sweet potato souffle cold the next morning with a cup of coffee. Even though it is served as a side dish it does remind me of pie! I love cold pie and coffee for breakfast. It is such a great combination.
More Sweet Potato Recipes
Sweet Potato Souffle Recipe
Sweet Potato Souffle with Pecans
Sweet Potato Souffle with a Pecan Streusel Topping. A sweet and crunchy Thanksgiving side dish.
- 2 pounds sweet potatoes
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup melted butter
- 1/2 tsp vanilla extract
- 1 egg, beaten
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1/3 cup flour
- 1/4 cup melted butter
- 1/2 cup chopped pecans
Boil sweet potatoes until fork tender. Drain potatoes, let cool and remove skins.
Place potatoes in a stand mixer and beat until smooth.
Add the sugar, milk, butter, vanilla, egg, and salt and mix until blended
Butter a 2-quart baking dish and pour in the potato mixture.
Prepare the streusel topping by whisking together ingredients.
Sprinkle streusel topping evenly over the top of the potato mixture.
Bake for 40 minutes in a preheated 350 F degree oven.