Classic Southern Sweet Potato Souffle Recipe

If your holiday table had a headliner, this would be it—rich, fluffy sweet potatoes crowned with a crunchy pecan praline that steals the spotlight.

It’s comfort food dressed like a million bucks, and yes, it tastes even better than it looks.

This isn’t “just a side”; it’s the sweet-savory power move that makes people ask for the recipe before dessert.

Short ingredient list, simple method, huge payoff. The secret? A silky base that eats like pie and a topping with swagger.

What Makes This Special

This souffle balances Southern nostalgia with restaurant-level texture.

The filling is creamy and light, thanks to whipped sweet potatoes and eggs, while the topping delivers caramelized crunch that’s downright addictive. It nails the sweet-savory harmony (butter meets nutmeg, vanilla kisses brown sugar). Plus, it’s make-ahead friendly—your oven does the heavy lifting.

Translation: fancy vibes, minimal stress.

Servings, Prep time, Cooking time, Calories

Servings: 8–10
Prep Time: 20 minutes (plus roasting)
Cook Time: 55–65 minutes total
Calories: ~360 per serving (with topping)

Ingredient Essentials

Sweet potatoes: 3 pounds (about 4 large), roasted and mashed
Unsalted butter: 6 tablespoons, melted (divided)
Granulated sugar: 1/2 cup
Light brown sugar: 1/4 cup (plus more for topping)
Whole milk or half-and-half: 1/2 cup
Eggs: 3 large, room temperature
Vanilla extract: 2 teaspoons
Ground cinnamon: 1 teaspoon
Ground nutmeg: 1/4 teaspoon
Kosher salt: 3/4 teaspoon
Pecan topping: 1 cup chopped pecans, 1/2 cup light brown sugar, 1/3 cup all-purpose flour, 4 tablespoons unsalted butter (melted), pinch of salt
Optional boost: 1–2 tablespoons maple syrup or bourbon for the filling

Step-by-Step Guide

Roast the sweet potatoes: Heat oven to 400°F (204°C). Pierce sweet potatoes with a fork, place on a lined sheet, and bake 50–65 minutes until tender. Cool, peel, and mash until smooth.
Prep the dish: Reduce oven to 350°F (177°C).
Grease a 2–2.5 quart baking dish with butter.
Make the filling: In a large bowl, combine mashed sweet potatoes, 4 tablespoons melted butter, granulated sugar, 1/4 cup brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until silky. For extra vibe, stir in maple syrup or bourbon.
Blend for lift: Beat the mixture with a hand mixer for 1–2 minutes to aerate.
This gives that soufflé-like lightness without the drama.
Pour into dish: Spread the filling evenly. Smooth the top with a spatula.
Build the praline topping: In a bowl, combine pecans, 1/2 cup brown sugar, flour, a pinch of salt, and remaining 2 tablespoons melted butter. Stir until clumpy.
Top it: Sprinkle the pecan mix evenly over the sweet potato base.
Don’t pack it—let it stay craggy for maximum crunch.
Bake: Place on the middle rack and bake 35–40 minutes, until the topping is golden and the edges look set. The center should be slightly wobbly, not soupy.
Rest and serve: Let it stand 10 minutes to firm up. Serve warm.
Brace for compliments.

Make-Ahead & Storage Guide

Make ahead: Assemble the filling and topping separately up to 24 hours in advance. Refrigerate both. When ready, spread the filling in the dish, add topping, and bake.
Add 5–10 minutes to the bake time.
Freeze: Bake, cool completely, wrap well, and freeze up to 2 months. Thaw in the fridge overnight, rewarm at 325°F covered for 20 minutes, then uncover 10 minutes to re-crisp.
Leftovers: Refrigerate up to 4 days. Reheat at 325°F, covered, for 10–15 minutes.
Microwave works in a pinch, but the topping gets soft (still tasty, IMO).

Why This Recipe Rocks

Texture contrast: Cloudy-soft filling + crackly praline topping = winning.
Balanced sweetness: Not cloying; spices and salt keep it grounded.
Reliable bake: No fussy stiff peaks—still delivers that souffle feel.
Scales easily: Double for a crowd, or bake in two dishes for faster serving.
Holiday MVP: Works with roasted turkey, ham, or a simple roast chicken.

Nutrition Stats

Per serving (1/8 of recipe): approximately 360 calories, 5–6g protein, 14–16g fat, 55–60g carbs, 5–7g fiber, 22–26g sugar, 350–450mg potassium. Sweet potatoes bring vitamin A, potassium, and fiber, while the pecans add healthy fats. It’s a “treat,” yes, but one with nutrients that earn its keep.

What to Avoid

Boiling the potatoes: Adds water and dilutes flavor.
Roast for concentrated sweetness.
Skipping salt: Salt makes the sweetness pop and tames any “baby food” vibes.
Cold eggs: They seize the butter and dull the texture. Room temp is best.
Overbaking: You’ll lose moisture and softness. Pull when set at edges with a gentle jiggle.
Soggy topping: Don’t add topping too early if prepping ahead.
Keep it separate until bake time.

Different Ways to Make This

Marshmallow moment: Swap the pecan topping for mini marshmallows; add in the last 10 minutes to toast.
Oat crumble: Use 1/2 cup rolled oats + 1/4 cup flour + 1/3 cup brown sugar + 3 tablespoons butter.
Dairy-free: Use coconut milk or almond milk and vegan butter. Texture stays on point.
Gluten-free: Replace flour in topping with almond flour or a 1:1 GF blend.
Spice it up: Add 1/2 teaspoon ground ginger or pumpkin spice for extra warmth.
Bourbon glaze: Whisk 2 tablespoons bourbon with 2 tablespoons maple syrup; drizzle over the baked souffle.
Single-serve: Bake in greased ramekins (8–10). Start checking at 20–22 minutes.

FAQ

Can I use canned sweet potatoes?

Yes.

Drain very well and mash until smooth. Reduce added sugar slightly (start with 1/4 cup granulated) since canned can be sweeter. Flavor won’t be as deep as roasted, but it’s solid for a time crunch.

How do I keep the filling extra smooth?

Use a food processor or hand mixer to whip the roasted flesh with the wet ingredients for 1–2 minutes.

Strain any stringy bits if your potatoes are fibrous. Warm ingredients blend smoother.

Do I have to use pecans?

Nope. Walnuts, almonds, or even pumpkin seeds work.

For nut-free, try sunflower seeds or go with an oat streusel for crunch without allergens.

Can I cut the sugar?

Absolutely. Reduce by 25–30% without wrecking texture. Consider swapping some sugar for maple syrup to keep flavor complexity.

Just don’t cut the salt.

Why is mine watery?

Likely boiled potatoes, underbaked center, or too much liquid. Roast the potatoes, measure milk accurately, and bake until edges are set. If needed, tent with foil and extend baking by 5–10 minutes.

What if I don’t have half-and-half?

Use whole milk, evaporated milk, or a splash of heavy cream.

Non-dairy alternatives like coconut milk also work and add subtle flavor.

Can I make it egg-free?

Try 3 tablespoons cornstarch whisked into the milk plus 2 tablespoons maple syrup, or use 3 flax eggs (1 tbsp ground flax + 3 tbsp water each). Texture shifts slightly but still delicious.

Chef’s Final Word

Classic Southern Sweet Potato Souffle wins because it respects the basics—roasted potatoes, balanced sweetness, and a topping with crunch—and then delivers them with finesse.

It’s simple, memorable, and scalable, which is chef-speak for “it’ll make you look good.” Make it once, and it’ll be a tradition.

FYI: leftovers at breakfast with coffee? Not a bad life choice.