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Fluffy Southern Sweet Potato Souffle with Pecan Topping

A spoonful lifts a moist slice of sweet potato souffle topped with a crunchy pecan streusel from a white baking dish.
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A rich, airy, and creamy sweet potato souffle perfect for holiday meals like Thanksgiving or Christmas, featuring a crunchy pecan streusel topping.

Ingredients

Scale
  • 2 cups mashed sweet potatoes (about 3 medium potatoes, cooked and peeled)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, separated
  • 1/2 cup whole milk
  • 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
  • 1/3 cup cold unsalted butter, cut into small pieces
  • 1/2 cup chopped pecans

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 1.5-quart casserole dish.
  2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, egg yolks, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well combined.
  3. In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold one-third of the egg whites into the sweet potato mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, taking care not to deflate the air.
  4. Pour the mixture into the prepared casserole dish.
  5. Prepare the topping: In a small bowl, combine the flour and brown sugar for the topping. 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 30 to 35 minutes, or until the souffle is puffed and the topping is golden brown.
  8. Serve immediately while warm and airy.

Notes

  • For the creamiest texture, use fresh sweet potatoes that have been baked or boiled until very soft.
  • If you prefer a sweeter, marshmallow topping instead of pecans, skip the streusel ingredients and top with 2 cups of mini marshmallows during the last 5 minutes of baking.
  • This recipe uses standard ingredients; for a gluten-free version, substitute the all-purpose flour in the topping with a gluten-free flour blend.

Nutrition

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