Sweet Potato Souffle Recipe

This sweet potato souffle recipe takes basic mashed sweet potatoes and elevates them to a whole new level. It's rich, decadent, perfectly sweet, and topped with a melt-in-your-mouth brown sugar crumble that is undeniably delicious. Best of all though, it takes just 10 minutes to prep this easy sweet potato souffle!

Ingredients You'll Need

Along with being easy to make, this sweet potato casserole soufflé is made with really simple ingredients. In fact, you probably have all of the ingredients that you need to make this recipe at home already!

Anyway, here's what you'll need to make it:

• 2 cups sweet potato puree
• 3 tablespoon brown sugar
• 2 tablespoon caster sugar (or granulated sugar)
• 1 egg
• ¼ cup heavy cream
• 2 tablespoon butter
• ½ teaspoon vanilla extract

And to make the streusel topping:

• ½ cup brown sugar
• ¼ cup all-purpose flour
• ¼ teaspoon cinnamon
• 2 tablespoon butter, softened
• ¼ cup chopped hazelnuts, pecans, or desired type of nuts

Simple stuff, right?

By the way, you can use almost every single one of these ingredients to make these sweet potato muffins as well! So if you end up with some extras put them to good use and give that recipe a go. 

Ingredient Substitutions and Modifications

So, when it comes to the sweet potato puree, you can make it yourself with this recipe or you can buy canned sweet potatoes and blend them to make a puree. Alternatively, you can also turn mashed sweet potatoes into a puree by using an immersion blender.

As for the hazelnuts, if you don't have any on hand - or just don't like them - pecans also work really well. I've actually made this recipe a few times with pecans and it's turned out great every time. With that said though, you can really use any nuts that you want in the streusel topping. 

Lastly, if you don't have caster sugar, regular granulated sugar will work just as well for this recipe.

How To Make Sweet Potato Souffle

As I've mentioned a few times, this sweet potato souffle is a breeze to whip up!

The only work you have to do is a little mixing and baking. So, plan on only needing about 10 minutes of prep time and about 30 minutes of cook time to make it.

Anyway, let's stop wasting time and jump into how to make it!

Step 1: Make The Souffle

First things first, you'll want to preheat your oven to 350°F (180°C). Then, you can take out a large mixing bowl and beat the sweet potato puree, brown sugar, caster sugar, egg, heavy cream, butter, and vanilla extract until it's light and fluffy. Once it's fully mixed you can divide the sweet potato mixture equally between four small ramekins - or in one big baking dish. 

Step 2: Make The Topping

Now that the souffle is ready to go, it's time to make my favorite part of this recipe, the topping.

So, to make the topping you'll want to take out a medium-sized mixing bowl and add the light brown sugar, flour, butter, and cinnamon to it. Then, stir these ingredients together until they form a coarse crumbly texture. 

Finally, you can add the hazelnuts - or pecans - and mix them into the topping.

Step 3: Bake The Souffle

Ok, now that both components of this recipe are prepared, you can sprinkle the streusel topping evenly over the top of each sweet potato layer. Then, put them on a baking dish and bake the souffle for about 30 minutes in the oven.

Once your sweet potato souffle is baked you'll want to let it cool for a few minutes before serving it.

Enjoy!

My Recommendations For Storing The Souffle

This sweet potato souffle is as good right after you make it as it is leftover. So don't be afraid to double or triple the recipe!

With that said, if you do end up with some leftovers you can wrap each souffle tightly with plastic wrap or transfer it into an airtight container and it will last in the fridge for about 3-5 days.

By the way, if you want to keep it for even longer, you can store it in an airtight container in the freezer and it will stay good for up to 6 months!

My Recommendations For Reheating The Souffle

If you want to reheat the sweet potato souffle, it's super easy to do that. All you have to do is place it in the oven for about 10 minutes at 350°F.

Alternatively, you can reheat the souffle in the microwave. Just cook it in 20-second increments - mixing between each - until warmed through.

FAQs About This Sweet Potato Souffle Recipe

How do you thicken the sweet potato souffle?

The major key to thickening a souffle is using the right amount of liquid and dry ingredients. Too much cream will throw off the ratio, so you'll want to follow a properly measured ingredient list to achieve just the right texture. With that said, if you want to thicken it up a little more, you can add in more sweet potatoes. 

Why is my sweet potato souffle runny?

One reason that your sweet potato souffle may be runny is the sweet potatoes are overcooked. The longer they cook, the more water they will absorb. That being said, a souffle is supposed to be a tiny bit runny in the center after being baked - so don't worry if it's a bit on the runner side right when it comes out of the oven.

Final Thoughts

Well, that's how to make sweet potato souffle!

Of all the sweet potato recipes I've done, this one is honestly the easiest, and maybe the most impressive too.

Seriously, sweet potatoes get taken to a whole other level of good when you whip them up into this decadent, perfectly sweet, and smooth souffle.

Anyway, if you gave this recipe a try, leave a comment below and tell me all about it!

Oh, and, as always, don't forget to follow us on YouTube, Instagram, and TikTok. We post new easy recipes on them every day.

More Sweet Potato Recipes

If you're looking for some more easy sweet potato recipes, we have a ton on the blog that you can try next!

Here are some of my favorites:

• Old Fashioned sweet potato pie
  
• Ruth Chris sweet potato casserole
  
• Sweet potato hash browns
  
• Sweet potato cobbler
• Sweet potato puree
• Sweet potato crunch casserole