Sweet Potato Souffle

No matter how much of this Sweet Potato Souffle I make at Thanksgiving, I never have leftovers!

I am a west coast girl living in the south and I have learned from my southern friends that sweet potatoes are Saweet! I love ‘em baked, broiled, fried, mashed, in desserts and savory sides. Can’t get enough of ‘em! Have you tried Crash Hot Sweet Potatoes yet? I could eat them every day of the week. Sweet Potato Souffle has become one of the most beloved recipes on our Thanksgiving table. It doesn’t matter how many batches I make, I never have leftovers. Maybe if I hide one ramekin in the back of the fridge, I can have some the next day. Normally I make this in a good ‘ole 9X13 pan, but the ramekins make a fun presentation, and I couldn’t resist. One of my favorite things about this recipe is that I can make it a few days ahead and keep it in the fridge. I just add a little to the baking time to adjust because it is going in the oven cold. It makes meal prep so much easier.

Perfectly southern Sweet Potato Souffle. This base gets topped with a brown sugar pecan topping that is out of this world No matter how much I make, I never have leftovers #sweetpotato #thanksgiving

We love our creamy mashed Saweet! Potatoes with a heap of brown sugar pecan topping. In fact, we bury it in the stuff. Mmmmm! It bakes up into a cruncy sweet layer that is heaven. It is the perfect combo. Does it sound like more of a dessert to you than a Thanksgiving side? Me too, but we still use it as side because it is a nice contrast to all the savory things on our plate.

The brown sugar pecan crumble topping on this Sweet Potato Souffle is what makes it incedible. No matter how much I make of this for Thanksgiving, I never have leftovers! #sweetpotato #thanksgiving #sidedish


This recipe rocks holiday meals!

Sweet Potato Souffle
  • 4 large sweet potatoes
  • ½ cup sugar
  • 1 egg
  • ¼ cup butter
  • 1 tsp vanilla
  • ¼ cup milk
  • 1½ cup pecans – roughly chopped
  • 1½ cup brown sugar
  • 1½ cup butter
  • 1½ cup flour

  1. Preheat oven to 350 degrees fahrenheit.
  2. Peel potatoes, and cut up for even boiling. boil until tender, drain and mash well.
  3. Add sugar, egg, butter, vanilla and milk; mix well.
  4. Spread into a 2 quart casserole dish or 8 ramekins.
  5. Melt butter. Add brown sugar, flour and nuts. Crumble evenly over sweet potatoes and bake uncovered for 30-45 minutes.

This can be made several days in advance. Store covered in the fridge. If cold from the fridge plan on baking 1 hour.




  1. oh this looks ridiculous – changing up my normal sweet potato dish to this – THANK YOU

    • You scared me for a minute there, Tammy! You and your guests will love it. I don’t think my family would stand for it if I didn’t make it.

  2. Can we cheat and use canned yams in place of the sweet potatoes? :)

    • That’s not cheating! Go right ahead. Sometimes I can’t find sweet potatoes and use yams. I prefer sweet potatoes because yams are harder and take a little longer to cook/boil, but they will work just fine. Enjoy your holiday Dorene!

  3. This looks delish….but how many does it feed, will be making this for Thanksgiving. looks easy and yummy…thanks

    • I make one pan for a crowd of 14 or 15 and we don’t have a bit of leftovers, even with all the other good things on the table. But even when I have made two, I still don’t have leftovers. So it kind of depends, because this seems to be a dish that however much you make, that is how much they will eat.


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