Sweet Potato Soufflé: Recipe and Cooking Tips
Written by MasterClass
Last updated: Apr 12, 2022 • 3 min read
Elevate this classic Thanksgiving side dish by roasting the sweet potatoes before whipping them into a fluffy sweet potato soufflé. Roasting allows the sugars in the sweet potato to caramelize, adding even more sweetness and depth of flavor.
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What Is Sweet Potato Soufflé?
Sweet potato soufflé, also known as sweet potato casserole, is a baked dish of mashed sweet potatoes topped with gooey marshmallows or pecan streusel. Often served as a side dish for Thanksgiving dinner, this Southern food staple has more in common with sweet potato pie than a French soufflé, which gets its airy rise from whipped egg whites.
3 Tips for Making Sweet Potato Soufflé
Follow these tips to save time when making a sweet potato soufflé.
- 1. Substitute with canned yams. If fresh sweet potatoes aren’t readily available, use canned yams. When using canned yams in syrup, reduce the sugar in your favorite sweet potato soufflé recipe. Bright orange canned “yams” are actually sweet potatoes—learn about the difference between yams and sweet potatoes.
- 2. Cook the sweet potatoes ahead of time. Save time by cooking the sweet potatoes in advance. Peel the sweet potatoes, chop them into chunks, and boil, steam, or roast them until fork-tender. Once cooked, let the potatoes cool completely before storing them in an airtight container in the refrigerator for up to five days.
- 3. Prepare the dish in advance and bake just before serving. You can assemble sweet potato soufflé ahead of time by whipping the sweet potato mixture together and spreading it into a greased casserole dish. Cover the dish and store it in the refrigerator for up to three days before baking. If serving with a pecan topping, store the premade topping in a separate container in the refrigerator and add it to the soufflé right before baking.
Roasted Sweet Potato Soufflé Recipe
makes
prep time
10 mintotal time
1 hr 40 mincook time
1 hr 30 minIngredients
For the streusel topping:
For the soufflé and assembly:
Note: The total time does not include 20 minutes of inactive time.
Make the streusel topping:
- 1
In a small bowl, mix together the chopped pecans, flour, brown sugar, ground cinnamon, and salt.
- 2
Gradually add the vanilla extract and melted butter, stirring until the mixture starts to form clumps.
- 3
Set the bowl aside or transfer the mixture to an airtight container and refrigerate for up to 3 days.
Make the soufflé and assemble:
- 1
Preheat the oven to 400 degrees Fahrenheit.
- 2
Line a baking sheet with parchment paper.
- 3
Slice the sweet potatoes in half lengthwise and brush the cut sides with canola oil.
- 4
Place the sweet potatoes cut-side down on the prepared baking sheet and bake until the bottoms have caramelized and the flesh is fork-tender, about 45 minutes.
- 5
Let the sweet potatoes cool for 10 minutes and reduce the oven temperature to 350 degrees Fahrenheit.
- 6
When the sweet potatoes are cool enough to handle, scoop the flesh into the bowl of a stand mixer or a large mixing bowl and discard the skins.
- 7
Add the eggs, butter, brown sugar, maple syrup, granulated sugar, whole milk, and salt to the bowl with the cooked sweet potatoes.
- 8
Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the ingredients on medium-high speed until smooth and fluffy, about 5 minutes.
- 9
Grease a 13x9-inch baking dish with butter and set it aside.
- 10
Spread the sweet potato mixture in an even layer on the bottom of the prepared baking dish.
- 11
Sprinkle the streusel topping evenly over the sweet potato mixture.
- 12
Bake the sweet potato soufflé until golden brown and fragrant, about 45 minutes.
- 13
Remove the sweet potato soufflé from the oven and let it rest for 10 minutes before serving.
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