Sweet Potato Soufflé

10 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Sweet Potato Soufflé is soft and buttery Thanksgiving side dish with a sweet crunchy walnut and brown sugar streusel topping. Ready in just 40 minutes!

This excellent sweet potato casserole makes a perfect Thanksgiving side dish and can even double as a not so sweet dessert. Similar to the classic side dish Candied Sweet Potatoes with Marshmallows.

Sweet Potato Soufflé with spoonful scooped out of baking dish


This Sweet Potato Soufflé is the perfect addition to your Thanksgiving table. It’s creamy and buttery with a crunchy topping. The naturally sweet flavor of sweet potatoes pairs perfectly with vanilla, sugar, and the brown sugar streusel topping. This fun take on sweet potato casserole is the perfect compliment to a classic turkey dinner.

Sweet Potato Souffle is one of the most family-friendly side dishes you can serve this Thanksgiving. The dessert-like potatoes are going to be a huge hit with kids and adults alike. Plus, you don’t just have to save it for Thanksgiving. Sweet Potato Soufflé is great for Christmas, Easter, or any other big dinner. Whether you’re serving ti with Glazed Ham or a Roast Turkey, this dish will be just as delicious.

Sweet Potato Soufflé before baking

Making this dish is also wonderfully easy! It’s a simple matter of combining the sweet potato mixture, then mixing together the walnut streusel topping. Bake the two parts of the soufflé together for 30 minutes, and you’ll have the perfect dish. It’s quick, simple, and comes out wonderfully creamy every time. 

If you want to make the crumble more firm so it doesn’t melt together at all, add a bit more flour (2 tablespoons) and refrigerate it for an hour before crumbling it in larger chunks over the sweet potato filling.



  • How to mash sweet potatoes: Before you mash the sweet potatoes cut them into small pieces that are easier to break down. You can put the sweet potatoes in a blender to puree them more smoothly. You can also do it by hand with a potato masher or hand mixer. It’s up to you how smooth you want the mixture to be. If you’d prefer some more texture leave some chunks of sweet potato in the soufflé.
  • You can also decide if you want to leave the peel on the potato or not. Sweet potato peels have a lot of nutrients, so if you’d like to keep them in your casserole you don’t have to peel the potatoes.
  • Once the potatoes are mashed combine them with ½ cup white sugar, ⅓ cup unsalted butter, 2 large eggs, 1 teaspoon vanilla extract, and ½ cup whole milk. This will make the sweet and soft soufflé mixture.
  • Spread the soufflé mixture in the baking dish, then sprinkle the crunchy streusel topping over the top.
  • Bake for 30-35 minutes in a 350 degree oven. You’ll know the casserole is done when the topping is crisp and golden brown.

Ingredients for Sweet Potato Soufflé in metal bowl


  • Spices: For some extra flavor try adding a teaspoon or so of cinnamon, nutmeg, ginger, or allspice. Whatever classic spices you use in your favorite holiday desserts could be great in this soufflé.
  • Pecans: You can use pecans in the topping instead of walnuts. To make the pecan streusel just combine all-purpose flour, brown sugar, butter, and a cup of chopped pecans. You could also do ½ cup of pecans and ½ cup of walnuts.
  • Marshmallow topping: If you want to make this soufflé more similar to a marshmallow sweet potato casserole, you can add mini marshmallows to the top instead of the streusel topping. Cook the soufflé without any toppings, then add the marshmallows and broil for 30 seconds until the marshmallows are golden brown on top.

Sweet Potato Soufflé after baking in oval baking dish

Can you make Sweet Potato Soufflé the night before?

This Sweet Potato Casserole recipe is a great make-ahead side dish. Prepare the Sweet Potato Soufflé recipe as usual the day before you plan to serve it. Rather than baking it:

  • Make the filling of the sweet potato soufflé the night before and place into the baking dish. Cover well with a plastic film.
  • Make the crumble topping just before baking and bake fresh before serving for best results or your crumble may soften.



  • Serve: Don’t leave your Sweet Potato Casserole at room temperature for more than 2 hours.
  • Store: Once it’s cooled to room temperature, cover the Sweet Potato Soufflé in plastic wrap or store it in an airtight container. It will keep well in the fridge for 4 days.
  • Freeze: You can freeze Sweet Potato Casserole for up to 6 months. Let it defrost in the fridge overnight before reheating it in the oven.

Spoon of Sweet Potato Soufflé over baking dish

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Sweet Potato Soufflé

Sweet Potato Soufflé is soft and buttery Thanksgiving side dish with a sweet crunchy walnut and brown sugar streusel topping. Ready in just 40 minutes!
Yield 10 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


Sweet Potato Mixture:

  • 3 cups mashed sweet potatoes
  • 1/2 cup white sugar
  • 1/3 cup unsalted butter , softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

Streusel topping:

  • 1/2 cup flour
  • 1 cup packed brown sugar
  • 1 cup walnuts , chopped
  • 1/3 cup unsalted butter , melted


  • Preheat oven to 350 degrees and spray an 2-quart baking dish with vegetable oil spray.
  • In a large bowl whisk together sweet potatoes, sugar, butter, eggs, vanilla extract and whole milk.
  • Spread mixture in baking dish.
  • In a medium bowl mash together flour, brown sugar, walnuts and butter and sprinkle over the sweet potatoes.
  • Bake for 30-35 minutes until topping is browned and crisp.


Calories: 353kcal | Carbohydrates: 39g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 28mg | Potassium: 117mg | Fiber: 1g | Sugar: 32g | Vitamin A: 452IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg

Sweet Potato Souffle collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. I grew up eating the version you mentioned with marshmallows every Thanksgiving. Your recipe is totally more “grown up” and elevated! Totally upped the level for a traditional dish! I especially love the addition of walnuts.