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Thanksgiving Sweet Potato Soufflé pinterest

Thanksgiving Sweet Potato Soufflé

This elegant Thanksgiving Sweet Potato Soufflé balances sweet and savory notes, transforming humble root vegetables into a cloud-like dish that's been passed down through generations in Southern households. The creamy, spiced sweet potato base topped with a crunchy pecan streusel creates a textural symphony that elevates any holiday feast.
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Course: Side Dish
Cuisine: American, Southern
Keyword: Sweet Potato, Soufflé, Thanksgiving, Holiday, Pecan Topping
Prep Time: 25 minutes
Cook Time: 55 minutes
Make-Ahead Time: 24 minutes
Total Time: 1 hour 20 minutes
Servings: 10 servings
Calories: 385kcal

Equipment

  • 9x13 inch Baking Dish
  • Electric mixer or stand mixer
  • Mixing bowls

Ingredients

Sweet Potato Base

  • 4 large sweet potatoes approximately 2½ pounds
  • 1/2 cup unsalted butter softened (substitute: coconut oil for dairy-free option)
  • 3/4 cup granulated sugar substitute: coconut sugar for less refined option
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup whole milk substitute: almond milk or oat milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp salt

Pecan Streusel Topping

  • 1 cup brown sugar packed
  • 1/3 cup all-purpose flour
  • 1 cup chopped pecans
  • 1/3 cup unsalted butter melted
  • 1 tsp ground cinnamon

Instructions

  • Preheat your oven to 400°F (205°C). Wash sweet potatoes thoroughly and pierce several times with a fork. Place directly on the oven rack and bake for 45-55 minutes until completely tender when pierced with a knife.
  • Once the sweet potatoes are done, reduce oven temperature to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
  • When cool enough to handle, peel sweet potatoes and place the flesh in a large mixing bowl. Add softened butter and sugar, then beat with an electric mixer until smooth and fluffy.
  • Beat in eggs one at a time, then add vanilla extract, milk, cinnamon, nutmeg, and salt. Continue mixing until completely incorporated and no streaks remain.
  • In a separate bowl, combine brown sugar, flour, chopped pecans, melted butter, and cinnamon. Mix until the ingredients are evenly moistened and form a crumbly texture.
  • Pour the sweet potato mixture into the prepared baking dish, smoothing the top with a spatula. Sprinkle the pecan topping evenly over the surface.
  • Bake at 350°F for 30-35 minutes until the center is just set and the topping is golden brown and fragrant.
  • Let the soufflé rest for 5-10 minutes after baking before serving.

Notes

For extra richness, toast the pecans at 350°F for 8 minutes before adding them to the topping mixture.
For a dramatic presentation, consider serving in individual ramekins topped with a single perfect pecan half.
Using room temperature eggs and butter creates a lighter texture by incorporating more air.
For make-ahead preparation, assemble the soufflé without baking, cover tightly, and refrigerate for up to 2 days. When ready to serve, allow to come to room temperature for 30 minutes before baking.

Nutrition

Calories: 385kcal | Carbohydrates: 45g | Protein: 4g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 76mg | Sodium: 112mg | Fiber: 3g | Sugar: 30g | Vitamin A: 184IU | Vitamin C: 22mg | Calcium: 6mg | Iron: 7mg
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