This easy sweet potato soufflé recipe is the ultimate Thanksgiving side dish, combining creamy sweet potatoes, warm spices, and a coconut pecan topping that’s perfect for holiday gatherings or cozy family dinners.
This recipe is one I MUST make every year for Thanksgiving. It came to me from my wonderful stepmom, and it was her Gram's recipe, so it holds a special place in my heart. I adore this sweet potato soufflé because the sweet potato base is buttery but not too heavy or sweet, and the coconut pecan topping is to die for, perfect for your holiday table (move over, mini marshmallows!). For me, it's the best part of Thanksgiving dinner.
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About Sweet Potato Soufflé
A sweet potato soufflé is a slightly sweet casserole, best described as a cross between a dessert and a savory side. It works year-round, but I tend to crave it during fall and winter, especially at Thanksgiving. It pairs beautifully with roasted turkey, honey-glazed ham, or even pork chops. It's great with cranberry sauce, stuffing, brussels sprouts, glazed carrots, a bright citrus salad, and pumpkin pie.
I love this recipe because it's easy (no need to whip egg whites!) and it uses simple ingredients, but they blend together to make something truly magical.
- Sweet potatoes: Choose firm, unblemished ones with smooth skin and bright orange flesh for the best flavor and texture.
- Unsalted butter: Adds creaminess and richness.
- Granulated sugar: Sweet but not overpowering. Swap for brown sugar or maple syrup if you prefer.
- Half and half: For a luscious texture. Plant-based milks like almond milk or oat milk would also work.
- Large Eggs: These add richness and bind the mixture.
- Vanilla extract: A flavor booster that brings warmth.
- Kosher salt: To balance the sweetness.
- Brown sugar: Adds a deep sweetness to the streusel topping (you can use light brown sugar, but I prefer dark brown sugar).
- Pecans: Gives the dish a toasty, nutty crunch. Walnuts would work here as well.
- Coconut flakes: Adds texture and a delicious flavor to the topping.
- All Purpose Flour: Makes the topping streusel-like.
How to Make Sweet Potato Soufflé
This is an overview of how to make sweet potato soufflé. See the recipe card below for detailed ingredients and instructions.
Prepare the sweet potatoes. Bring a large pot of water to a boil and boil the sweet potatoes until soft. Transfer them to a large bowl to cool. Once cool enough to handle, peel the skin off (it’ll slip right off) and mash them until smooth using a hand mixer. Pro tip: If you don't have a hand mixer, you can use a potato ricer or food processor, or a good old-fashioned potato masher works too!
Make the sweet potato base. Preheat your oven to 350°F and grease a 9x9-inch baking dish. In a large mixing bowl, combine the mashed sweet potatoes, sugar, half and half, melted butter, eggs, vanilla, and salt. Mix until smooth and creamy. Taste and adjust sweetness or spices to your preference.
Assemble and bake. Pour the sweet potato mixture into your greased casserole dish (or individual ramekins if you’re feeling fancy). If you're using ramekins, place them on a baking sheet. Bake in the 350ºF oven for 15 minutes.
Make the topping. While the potatoes are baking, combine the sugar, pecans, coconut, and flour in a medium bowl. Drizzle the remaining melted butter over the topping and mix to combine. Remove the potatoes from the oven and sprinkle the topping evenly. Return the soufflé to the oven for 15 more minutes until the topping is golden brown. Cover with aluminum foil until ready to serve. This dish is best served warm or at room temperature.
Frequently asked questions
Absolutely! Prepare the sweet potato base a day in advance, cover it with plastic wrap, and store it in the refrigerator. When ready to bake, proceed with the recipe. You can also bake the soufflé and reheat it gently in the oven at 350°F before serving.
First, use fresh sweet potatoes—save the canned ones for another dish. When choosing sweet potatoes, go for orange-fleshed varieties like Beauregard or Jewel—they’re naturally sweet and creamy. Avoid white-fleshed sweet potatoes, which are drier and less flavorful.
Cover any leftover sweet potato soufflé in the dish you baked it in or transfer it to an airtight container and store it in the refrigerator for 3-5 days.
Yes! Bake it without the topping, let it cool completely, and freeze. Reheat in the oven, adding any toppings fresh before serving.
Substitutions + Variations
One of the best things about sweet potato soufflé is its versatility. Here are a few ideas:
- If you don't have half and half, you can use heavy cream or whole milk instead. Plant-based milks like almond milk or oat milk can also work.
- For less sugar, replace the granulated sugar and brown sugar with a natural sweetener like maple syrup, honey, or coconut sugar.
- For extra spice, add a pinch of cinnamon, nutmeg, ground ginger, or cloves for a deeper flavor profile.
- Need to be nut-free? Skip the pecan topping and go for a crispy oat or breadcrumb topping instead.
Special diets
If you have a special diet you're adhering to, here are some ways to adjust this recipe.
- Gluten free: Use a gluten-free 1:1 flour in the topping.
- Dairy free: Swap butter for vegan butter and use plant-based milk.
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Sweet Potato Soufflé
Description
This easy sweet potato soufflé recipe is perfect for Thanksgiving, with creamy sweet potatoes and a coconut pecan topping.
Ingredients
For the Sweet Potatoes:
- 3 ½ cups mashed sweet potatoes (about 3 or 4 big ones)
- ½ cup granulated sugar
- ½ cup half and half
- ⅓ cup melted butter
- 2 large eggs
- 2 tsp. vanilla
- ½ tsp. salt
For the Topping:
- 1 cup brown sugar
- 1 cup chopped pecans (or walnuts)
- 1 cup coconut flakes
- ⅓ cup flour
- ¾ cup melted butter
Instructions
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Bring a large pot of water to a boil and add the sweet potatoes; boil until the flesh is soft. Remove the sweet potatoes and let them cool. When they're cool to the touch, peel them using your hands.
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In a large bowl, beat the peeled sweet potatoes with a hand mixer on medium. Add the granulated sugar, half and half, ⅓ cup melted butter, eggs, vanilla, and salt to the sweet potatoes and beat well.
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Pour the sweet potato mixture into a greased 9x9-inch casserole dish and bake for 15 minutes at 350ºF.
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While the potatoes are baking, prepare the pecan coconut topping. Put brown sugar, pecans, coconut, and flour in a medium bowl and mix well. Drizzle the melted butter over the mixture and stir again until the pecans are well-coated.
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Remove the sweet potatoes from the oven and sprinkle the topping over the potatoes evenly.
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Return the sweet potatoes to the oven for 15 minutes more, until the topping starts to brown. Watch closely so it does not burn!
One more thing!
This recipe is a part of my Thanksgiving collection — check it out!
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