Sweet Potato Souffle with Pecans

Sweet potato souffle, or at least some version of a candied sweet potato dish, is an essential element of a Southern Thanksgiving. Even though sweet potatoes are already sweet, on holidays in the South it’s a time-honored tradition to gild the lily by adding sugar and corn syrup as well as a buttery brown sugar pecan topping. Where some sweet potato casseroles start with sliced or diced sweet potatoes, this souffle has an airy, smooth texture that is the result of starting with already-mashed sweet potatoes. Once finished, this souffle is a beautiful golden casserole that walks a fine line between side dish and dessert. For a holiday meal it’s a welcome, seasonal splurge of a side dish.

Sweet Potato Souffle Ingredients

Diana Chistruga for Taste of Home

• Eggs: Beaten eggs, folded into the sweet potato mixture, help it set as it bakes.
• Butter: Melted butter adds richness and velvety texture to the base of the souffle, and it also helps to crisp up the pecan topping.
• Light corn syrup and sugar: A combination of light corn syrup and sugar gives the sweet potato base of this souffle sweetness and silky texture. If your mashed sweet potatoes are already quite sweet you can definitely cut the quantities of these ingredients.
• Sweet potatoes: Starting off with mashed sweet potatoes is essential to giving sweet potato souffle the soft texture that differentiates it from other sweet potato casseroles. make your own, use store-bought or even mashed canned sweet potatoes as a time-saver.
• Evaporated milk: Blending a can of evaporated milk into the sweet potato mixture gives it a creamy texture. Make sure not to use sweetened condensed milk here! You can substitute heavy cream if you like.
• Brown sugar pecan topping: Chopped pecans, brown sugar and a little butter and flour bake into a crumbly, crunchy layer on top of the finished sweet potato souffle.

Directions 

Step 1: Make the sweet potato mixture

Diana Chistruga for Taste of Home

Diana Chistruga for Taste of Home

Sweet Potato Souffle Variations

• Add pumpkin or squash: Replace some of the mashed sweet potato in the souffle with pumpkin or winter squash puree. Squash tends to be a little juicier than starchier sweet potatoes, so adding some proportion of squash is a nice way to lighten the texture.
• Spice it up: Add even more autumnal flavor to this souffle by spicing the base or topping with a little nutmeg, cinnamon or pumpkin pie spice.
• Change out the nuts: Try walnuts or hazelnuts in place of the pecans in the souffle topping.
• Add something crispy: Add cornflakes or puffed rice to the brown sugar and pecan topping for pleasantly crisp crunchiness.

How to Store Sweet Potato Souffle

Once cooled, store leftover souffle in an airtight container in the refrigerator for up to three days. Reheat it, covered, in a warm oven or in the microwave.

Can you freeze this souffle?

We don’t typically recommend freezing dairy-based casseroles and dishes. Since this dish is so tasty, you shouldn’t have to worry about freezing it anyway! Find more tips on how to freeze a casserole the right way.

Sweet Potato Souffle Tips

Diana Chistruga for Taste of Home

What is the difference between sweet potato casserole and souffle?

There isn’t a huge difference between sweet potato casserole and souffle! Both are sweet and delicious sides for a Southern Thanksgiving meal. However, one of the main differences between sweet potato casserole and sweet potato souffle is the texture. The souffle is traditionally smoother in texture compared to sweet potato casseroles.

What is the difference between a sweet potato and a yam?

The main difference between sweet potatoes and yams is which plant family they are part of. Sweet potatoes are related to the morning glory botanical family and yams are related to lilies, palms and grasses. Another key difference? Sweet potatoes have thin, smooth skin and orange flesh. Yams have rough skin with white or purple flesh.

How do you thicken sweet potato souffle?

If your souffle is a little runny, you can thicken the texture by stirring in more mashed sweet potatoes or try mixing in a different thickening agent such as instant mashed potato.