Check out my recipe for making Sweet Potato Soufflé!
Making sweet potato souffle couldn't be easier! It's sweet, creamy, and fluffy! My version of sweet potato soufflé is a little different as it does not have eggs in it. So, it has the texture of a sweet potato soufflé but could also be called a sweet potato casserole.
Every year around the holidays my mom goes to Honey Baked Ham and buys a sweet potato souffle. It's a staple at our house for Easter, Thanksgiving, and Christmas. I'll admit it, I never really eat that much of it because I tend to go for the savory things over the sweet ones.
It wasn't until recently that I absolutely fell in love with the flavors in sweet potato souffle! We went out to a restaurant for Thanksgiving for the first time ever! I ALWAYS make Thanksgiving dinner. But, this year was different. And, we had the best sweet potatoes ever!!! I found myself craving those sweet potatoes! What???
So, I set out on a mission to make my own version that tasted just as good!
Yes, it's sweet...quite sweet due to the sweetness of the sweet potatoes and the added sugar and marshmallows. But, it's the perfect compliment to a savory meal and has become one of my favorite side dishes! You could even eat it as a dessert...it's that good!
One of the nice things about making your own sweet potato casserole or Soufflé is that you can really modify it for your own preference. If you like it extra sweet, add more mini marshmallows, brown sugar, or a little vanilla extract. If you don't like pecans, you can add walnuts, almonds, or any other nut instead. You can even sprinkle with cinnamon before serving!
Tips for making Sweet Potato Soufflé
Traditionally a souffle has a lighter and fluffier texture than a casserole does. This is usually due to the addition of eggs in a souffle. While I don't use eggs in my sweet potato souffle, the texture is light and fluffy, just as it would be with eggs.
If the sweet potatoes were not cooked enough, they can release more water, which will make the sweet potato souffle runny. Also, if you don't drain enough of the water off after cooking the sweet potatoes, it will be runny.
Yes! You can make it a couple of days ahead of time and when you are ready to eat, just put it in the oven at 375 degrees Fahrenheit and bake for about 30 minutes, or until it's warm throughout. If the marshmallow topping starts to get a little too brown, make a little tent out of aluminum foil to protect the topping and continue to bake until warm in the center.
You can either bake or boil the potatoes. Baking the sweet potatoes takes longer than it does to boil them (if they are cut into 1 inch cubes). But, if you would like to prepare the potatoes in advance, you can bake them and refrigerate them until you are ready to make the souffle/casserole.
Store the leftovers in an airtight container or securely covered in plastic wrap. The leftovers will last for up to a week in the fridge or a couple of months in the freezer. When ready to eat, simply take out of the refrigerator or thaw it and then microwave it until warm.
I prefer to use a handheld potato masher to mash my sweet potatoes. But, if you prefer you can use a handheld or upright mixer to "mash" the sweet potatoes and combine them with the other ingredients. However, overmixing can create a very starchy mashed potato. So, if you have a handheld masher, I'd recommend using that instead of a mixer.
I made my sweet potato casserole/souffle in an 8X8 baking dish, but if you don't have that size you can make it in a 12 or 13-inch baking dish. Your casserole just won't be quite as deep as mine and you may need more marshmallows and pecans for the topping. To make it easy to get the casserole dish in and out of the oven, I put it on a larger sheet pan.
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What you'll need to make Sweet Potato Souffle:
Ingredient substitutions and tips for making Sweet Potato Soufflé:
Steps for Making Sweet Potato Soufflé:
Directions for making Sweet Potato Soufflé:
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- Potato Peeler
- Large pot
- 8X8 Baking Dish
- 4 (4) Sweet Potatoes (Large- Peeled and cut into 1 inch chunks)
- ½ Cup (113.5 g) Butter
- ½ Cup (122 g) Milk
- ¾ Cup (165 g) Brown Sugar
- Pinch (Pinch) Salt
- Non-Stick Cooking Spray or Butter (To grease the pan)
- 1 Cup (75 g) Marshmallows (Add more if you would like!)
- ⅓ Cup (33 g) Pecans (Chopped)
- 3 Tablespoons (2.96 Tablespoons) Honey
- Preheat your oven to 375 degrees Fahrenheit.
- Liberally spray or butter your baking dish so that the sweet potatoes do not stick to it after cooking.
- Peel and cut sweet potatoes into 1-inch cubes.
- Boil the sweet potatoes in a large pot of salted water for 15 minutes or until fork tender.
- Drain water from the pot of sweet potatoes.
- Add the butter and milk to the mashed sweet potatoes.
- Pour the sweet potato mixture into the baking dish.
- Bake for 20 minutes, or until the marshmallows are lightly brown and starting to melt.
- Remove from the oven and serve with your favorite main course! Enjoy!
Nutrition information is provided as a courtesy and is an estimate only.
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