Fluffy sweet potato souffle is a twist on an American classic of sweet potato casserole. It features creamy mashed sweet potatoes and a heavenly brown sugar streusel on top for a side dish that eats like a dessert at your holiday table.
What Goes Into Fluffy Sweet Potato Souffle?
Looking for something different from your typical sweet potato casserole? Make sweet potato souffle! This delicious American side dish can even be served as a dessert for a special occasion.
It’s so simple to make too, taking only 10 minutes of prep time. You’ll take cooked, mashed sweet potatoes and mix them with softened butter, white sugar, vanilla extract, milk, and beaten eggs for the base.
Then you’ll make the streusel topping with melted butter, brown sugar, flour, flaked coconut, and chopped nuts and put it over the top. Bake it up and enjoy the tantalizing aroma until it’s time to eat. It’s absolutely divine and will disappear faster than you can say, “Sweet potato souffle!”
Absolutely! Whether you have a nut allergy or just a disdain for all things nuts, you can leave them out. And if you like nuts, you can use pecans, walnuts, or even almonds (or combine them) as long as you chop them for a better texture.
Yes, you can freeze sweet potato souffle. However, you should only make the body of the souffle first and make the streusel topping fresh when you’re ready to bake it. It will be good in your freezer for up to 1 month.
While this isn’t the typical French-style souffle, it is still a souffle because it is made with eggs. The eggs make it have a soft and light texture which means you can serve it as a side or a dessert as you see fit. Meanwhile, a casserole is more of a medley of ingredients that are baked.
- You can use canned yams to save time, though this recipe will taste far better if you use fresh sweet potatoes and take the time to cook and mash them first.
- This recipe merely specifies chopped nuts for the streusel, leaving the nuts up to you. You can omit them if you’d prefer or use pecans, almonds, or walnuts to make your chopped nut mix.
- The all-purpose flour in this recipe can be swapped for a gluten-free variety. Use one with a 1:1 ratio that includes a binding agent to ensure the texture stays as it should.
Don’t just casserole…souffle it up for a fancier dish!
Fluffy Sweet Potato Souffle
- ½ cup milk
- ⅓ cup butter, melted
- 3 cups sweet potatoes, cooked and mashed
- 1 cup nuts, chopped
- ¾ cup white sugar
- 1 cup packed brown sugar
- ⅓ cup butter, softened
- ⅓ cup all-purpose flour
- 2 ⅓ eggs
- 1 cup flaked coconut
- 1 teaspoon vanilla extract
- Combine together ⅓ cup soft butter, mashed potatoes, ¾ cup white sugar, 1 teaspoon vanilla extract, ½ cup milk, and beaten eggs. Spoon into a baking dish.
- In a separate bowl, combine together ⅓ cup melted butter, 1 cup packed brown sugar, ⅓ cup all-purpose flour, 1 cup flaked coconut, and 1 cup chopped nuts. Sprinkle over the potato mixture.
- Bake in a preheated oven at 350 F for around 30 to 35 minutes.
- Serve right away!