Fall gatherings need a dish that feels special but stays simple. This Sweet Potato Souffle brings warmth to your holiday table without any stress. It combines a creamy, smooth base with a crunchy, sweet pecan crumble. You will love how the flavors blend together perfectly.
Why This Recipe Is a Winner
This recipe is a winner because it works for any crowd. It is the ultimate holiday side dish for busy hosts. You can prep the base earlier in the day to save time. The crunchy pecan topping adds a texture everyone craves. It tastes like a treat but fits right next to the turkey.
Simple Method
Making this dish is incredibly straightforward. You just whisk the mashed potatoes with a few pantry staples. Then you mix the topping and sprinkle it over the top. Even if you are new to baking, this recipe is beginner-friendly and foolproof. It comes together in just a few simple steps.
Ingredients You’ll Need
Most of these ingredients are likely already in your pantry or fridge. Fresh sweet potatoes work best for the brightest flavor.
- 3 cups mashed cooked sweet potatoes
- 1 cup granulated sugar
- 0.5 cup butter, melted
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 0.33 cup whole milk
- 1 cup light brown sugar, packed
- 0.33 cup all-purpose flour
- 0.33 cup butter, softened
- 1 cup chopped pecans
Step-by-Step
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 2-quart baking dish.
- In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, melted butter, eggs, vanilla extract, and milk.
- Whisk the mixture until smooth and pour it into the prepared baking dish.
- In a medium bowl, combine the brown sugar, flour, softened butter, and chopped pecans.
- Mix the topping ingredients with a fork or pastry cutter until crumbly.
- Sprinkle the topping evenly over the sweet potato base.
- Bake for 45 minutes until the topping is golden brown and the souffle is set.
- Allow to cool for 5 to 10 minutes before serving.
Best Ways to Enjoy It
Serve this dish warm while the topping is still crisp. It pairs beautifully with roasted turkey or honey-glazed ham. Add a side of green beans for a balanced holiday plate. This is a crowd-pleasing favorite for your next family dinner. Set the table and enjoy the cozy vibes.
Storage & Reheating
Keep leftovers in an airtight container in the fridge for four days. To keep the topping crisp, reheat it in the oven at 350°F. Microwave heating works too, but the pecans might soften slightly. This dish reheats beautifully for lunch the next day. You can also freeze the base alone for up to a month.
Tips for Best Results
- Don’t skip the vanilla extract for that bakery-style aroma.
- Avoid over-melting the butter for the topping to keep it crumbly.
- Swap all-purpose flour for a 1:1 gluten-free blend if needed.
- Prepare the sweet potatoes a day early to save time.
- For Thanksgiving, double the batch to feed a larger group.
- Add a pinch of cinnamon to the topping for extra warmth.
Ways to Switch It Up
- Use walnuts instead of pecans for a different nutty flavor.
- Add a layer of mini marshmallows for a classic kid-friendly twist.
- Swap the brown sugar for coconut sugar for a deeper molasses taste.
Common Questions
Can I make it ahead?
Yes, you can prep the base and topping separately. Store them in the fridge and combine just before baking. This makes holiday morning much easier for you.
Can I use canned yams?
You can use canned yams if you are in a hurry. Just be sure to drain them very well before mashing. This prevents the souffle from becoming too watery.
Will kids eat this?
Absolutely, kids usually love the sweet and creamy texture. It often feels more like a treat than a vegetable. The crunchy topping is always a big hit with little ones.
I hope this cozy Sweet Potato Souffle brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Alex
Ingredients
- 3 cups mashed cooked sweet potatoes
- 1 cup granulated sugar
- 0.5 cup butter , melted
- 2 large eggs , beaten
- 1 teaspoon vanilla extract
- 0.33 cup whole milk
- 1 cup light brown sugar, packed
- 0.33 cup all -purpose flour
- 0.33 cup butter , softened
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 2-quart baking dish.
- In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, melted butter, eggs, vanilla extract, and milk.
- Whisk the mixture until smooth and pour it into the prepared baking dish.
- In a medium bowl, combine the brown sugar, flour, softened butter, and chopped pecans.
- Mix the topping ingredients with a fork or pastry cutter until crumbly.
- Sprinkle the topping evenly over the sweet potato base.
- Bake for 45 minutes until the topping is golden brown and the souffle is set.
- Allow to cool for 5 to 10 minutes before serving.
