Print

Fluffy Southern Sweet Potato Souffle with Crunchy Pecan Topping

Close-up of a fluffy sweet potato souffle in a white dish with a scoop removed, topped with candied pecans.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich and light sweet potato souffle, a classic Southern holiday side dish. This recipe features a creamy base and a buttery pecan topping instead of marshmallows.

Ingredients

Scale
  • 2 cups mashed sweet potatoes (about 3 large sweet potatoes)
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup whole milk
  • 3 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • For the Pecan Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1/2 cup chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 2-quart casserole dish.
  2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, melted butter, milk, egg yolks, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well combined.
  3. In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the sweet potato mixture until just combined. Do not overmix; this keeps the souffle light and airy.
  4. Pour the sweet potato mixture into the prepared casserole dish.
  5. Prepare the topping: In a small bowl, combine the flour and brown sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  6. Sprinkle the pecan topping evenly over the sweet potato mixture.
  7. Bake for 35 to 40 minutes, or until the souffle is puffed and the topping is golden brown.
  8. Let the souffle rest for 5 minutes before serving.

Notes

  • For a gluten free sweet potato option, substitute the all-purpose flour in the topping with an equal amount of a 1-to-1 gluten free baking blend.
  • If you prefer a dairy free sweet potato recipe, use a plant-based milk substitute and dairy-free butter substitute for both the base and the topping.
  • This dish is best served warm immediately after baking for the lightest texture.

Nutrition

Find it online: https://cookincorner.com/sweet-potato-souffle-recipe-fluffy-pecan/