Sweet Potato Soufflé

Name: Sweet Potato Soufflé
Prep time: 15 min
Total time: 2 h 25 min
Yield: 4 serving(s)
Ingredients: 3 sweet potatoes; 1 tsp. ground cinnamon; 2 tbsp. brown sugar; 1 tsp. pure vanilla extract; Large pinch of kosher salt; 4 egg whites; 1/4 c. finely chopped pecans; 1/4 c. brown sugar; 2 tbsp. all-purpose flour; 2 tbsp. butter, melted, plus more for greasing ramekin; 1/4 tsp. kosher salt

By Lena AbrahamUpdated: Jul 28, 2022

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preview for This Easy Sweet Potato Soufflé Will Wow Your Guests

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We all love a baked sweet potato, but sometimes we’re in the mood for something a little more special. This sweet potato souffle has fancy dinner written all over it, but it’s so easy you could definitely throw it together on a weeknight (shhh! We won’t tell if you don’t!)

If you don’t have time to bake sweet potatoes, check out our easy recipe for microwaved sweet potatoes! It'll save you time, and even more importantly (especially on Thanksgiving), oven space.

Read on for more tips on this classy sweet potato dish. Looking for more killer Thanksgiving day recipes? Check out our favorite Thanksgiving sides dishes.

What is sweet potato souffle?

Sweet potato souffle is made of sweet potatoes that have been processed until they’re super light and fluffy, mixed with sugar, spice, and egg whites, and baked in the oven until it puffs and sets. It's similar to sweet potato casserole, but the sweet potato is processed until complete smooth and the egg whites make it puff up, so texturally it’s lighter and smoother than a casserole.

I’m not a fan of pecans– can I leave the topping off?

We’re all about the crumb topping (we’re borderline willing to say it’s the best part!), but if pecans aren’t your thing, you could substitute them for chopped walnuts or hazelnuts . . . or leave the topping off entirely. It’s completely up to you.

Can I make this in advance?

We don’t recommend baking this souffle ahead of time (it will deflate as it cools and you’ll completely lose the wow factor). But you can definitely bake and peel the sweet potatoes ahead of time, so they’re all ready to go when you want to make the souffle. You can also make the crumble topping and keep it refrigerated in an airtight container in the refrigerator until you’re ready to bake.

Have you made this yet? Let us know in the comments below!

Editor's Note: The introduction to this recipe was updated on July 28, 2022 to include more information about the dish.

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Yields:: 4 serving(s)
Prep Time:: 15 mins
Total Time:: 2 hrs 25 mins

Ingredients

For the soufflé

3
sweet potatoes
1 tsp.
ground cinnamon
2 tbsp.
brown sugar
1 tsp.
pure vanilla extract
Large pinch of kosher salt
4
egg whites

For the crumble topping

1/4 c.
finely chopped pecans
1/4 c.
brown sugar
2 tbsp.
all-purpose flour
2 tbsp.
butter, melted, plus more for greasing ramekin
1/4 tsp.
kosher salt

Directions

1. Step 1Preheat oven to 400°. Place sweet potatoes on a large baking sheet and poke all over with a fork. Roast until tender, 50 minutes. Let cool completely.
2. Step 2Scoop out flesh and transfer to a food processor along with cinnamon, brown sugar, vanilla, and salt. Process until smooth, then add egg whites and continue to process until combined.
3. Step 3In a large bowl, mix all crumble ingredients until well combined.
4. Step 4Butter one medium ramekin. Add batter to ramekin and smooth top. Sprinkle with crumble topping. Bake until puffy and completely set, 38 to 40 minutes. Serve immediately.