Easy Sweet Potato Soufflé Recipe (Creamy & Golden)

Sweet Potato Soufflé is a light, fluffy and lightly sweetened dish with sugar and spice. Super adaptable as a side dish and a dessert. I always enjoy making a sweet potato soufflé recipe because it’s one of those recipes that feels comforting and special at the same time. What I love most is that it doesn’t take hours in the kitchen, just a few simple ingredients and easy steps.

Whether it’s for a holiday dinner or just a cozy meal at home, this  sweet potato soufflé recipe never fails to impress. The light and fluffy texture, combined with the natural sweetness of sweet potatoes, makes it a family favorite in my home. It’s a dish that looks fancy but is simple enough for anyone to try. If you’re searching for something delicious, warm, and homemade, this recipe is definitely worth making.

Why You Will Love This Recipe

I absolutely love this sweet potato souffle recipe and I’m sure You’ll love this recipe too because:

• It’s the perfect balance of comfort and elegance.
• Its fluffy texture feels almost like dessert.
• Can be served as a side dish, holiday feast, and a weeknight treat.
• It’s naturally gluten-free, easy to adapt for dairy-free diets.
• It comes together with simple ingredients.

Every time I serve it, I love watching how much my friends and family enjoy it, and I know you’ll get the same delighted reactions.

Recipe Details

Here’s everything you need to know before we get started. I always like to organize the details so you can see at a glance how long it will take and how many servings you’ll get.

Prep Time	Cook Time	Total Time	Servings
15 mins	35 mins	50 mins	2-3 servings

Ingredients For Sweet Potato Soufflé Recipe

To make this light and fluffy sweet potato soufflé, you just need a few simple ingredients you probably already have at home.

For the Soufflé Base

• 2 cups mashed sweet potatoes– creamy and naturally sweet
• 3 teaspoons of sugar for gentle sweetness.
• ½ cup brown sugar to provide a rich, caramel flavor.
• ½ cup melted unsalted butter
• ½ cup milk as it makes the batter smooth.
• 2 large eggs ( well beaten) to make souffle fluffy.
• 1 teaspoon vanilla extract to enhance the flavor.
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg as subtle aromatic seasoning.
• A pinch of salt for balancing the sweetness.

For the Crunchy Topping

• ½ cup brown sugar – adds caramelized crunch
• ⅓ cup all-purpose flour (you can also use favorite gluten-free flour)
• ⅓ cup softened butter to provide a rich and golden finish.
• 1/2 cup chopped pecans (optional, but adds a lovely crunch)

Flexible Substitution For Sweet Potato Soufflé

Sometimes you might not have every ingredient on hand, so here are a few easy swaps you can try without losing that light, fluffy texture.

Sweet potatoes: You can use canned sweet potatoes or yams if you don’t have fresh ones. Just drain them well before using.

Sugar: White sugar can be replaced with coconut sugar or honey for a more natural sweetness.

Butter: You can use coconut oil, vegan butter or olive oil for a dairy free version.

Milk: You can use any plant based milk like almond, oat or soy  instead of regular milk.

Eggs: To make egg free soufflé replace each egg with ¼ cup unsweetened applesauce.

Pecans: Walnuts, marshmallows, almonds or even a sprinkle of oats make a great crunchy topping.

Flour: Gluten free blend can be used instead of all purpose flour for a  gluten free recipe.

How To Make Sweet Potato Soufflé (Step By Step Instructions)

I love how easy this sweet potato soufflé recipe comes together. Just follow these easy steps, and you’ll have a beautiful soufflé ready to impress.

1. Pre-heat oven

Preheat the oven to 350°F (175°C). Take a 9×13-inch casserole or take a 2-quart baking dish. Grease or butter it or you can use a little sugar to avoid sticking.

2. Boil/roast the sweet potatoes

 Prepare sweet potatoes by peeling them and chopping them into cubes. Put them in a large pot and add water into them above 1 inch of the potatoes. Boil them from medium to high heat until fork tender. You can also roast them at 400’F until they become soft.

3. Mash and measure

Take out the boiled sweet potatoes, drain them and put them into a large bowl. Mash them with a potato masher or beat them with an electric beater until they become smooth. I always make sure there are no lumps, so the soufflé stays extra fluffy.

4. Assemble the sweet potato base

 In a bowl, whisk together mashed sweet potatoes with milk (or plant milk), sugar, eggs, flour, butter, cinnamon, vanilla extract, nutmeg, and a pinch of salt.

5. Make the toppings

 In a small bowl, mix brown sugar, flour (or gluten free flour), softened butter, and chopped pecans until crumbly. Set aside.

6. Bake the sweet potato

put the sweet potato base into an already prepared baking dish and smooth it out with a rubber spatula. Sprinkle the topping evenly over the base  and bake it for about 35-45 minutes until the top is puffed, golden and the toothpick comes out clean from the center.

7. Rest and serve

Let sit for 5-10 minutes before serving. It will settle a bit but stays light. Serve warm as a side or dessert.I like to serve it warm. It’ll be soft, sweet, and melts in your mouth with every spoonful.

My Secret To Make Sweet Potato Soufflé Lighter & Fluffier

After making so many attempts, I’ve finally discovered a few simple tricks that make this creamy sweet potato soufflé recipe turn out perfectly light and airy every single time.

I usually do not mix egg white and yolk together. In a clean bowl take the egg whites and beat them with a beater and a pinch of salt. Beat it until soft peaks form. For a slightly sweet and glossier finish add 1-2 tablespoons of granulated sugar while whipping.  

Stir in one scoop (about 1/3) of whipped whites into the sweet potato mixture to loosen it, then fold in the remaining whites with a spatula until just blended  don’t overmix or you’ll lose the air. If you prefer a simpler version you can skip whipping and folds you can directly add eggs into sweet potatoes. Your sweet potato souffle will still be delicious.

 Serving & Pairing Suggestions For Sweet Potato Soufflé

When it comes to serving this sweet potato soufflé, I love keeping it warm and slightly golden on top. That’s when it tastes absolutely divine. Here are some of my favorite ways to serve and pair it

• Serve warm and fresh from the oven for the perfect texture.
• Drizzle a little maple syrup or melted butter on top before serving.
• Pair with roasted chicken or turkey for a hearty meal.
• Pair this soft potato soufflé with roasted chicken such as glazed ham.
• Serve alongside green beans, roasted Brussels sprouts, or salad for balance.
• For dessert-style serving, add toasted marshmallows or whipped cream.
• Perfect for Thanksgiving, Christmas, or cozy fall dinners.

For a hearty and luxurious meal, serve this soft potato soufflé recipe alongside a Chicken Bacon Ranch Calzone.

The soufflé’s light, fluffy texture balances the rich, cheesy calzone perfectly, creating a satisfying combination that’s sure to delight family and friends.

If you’re serving this at a gathering, keep it warm in the oven (around 200°F / 95°C) until ready to serve. This keeps the soufflé light, fluffy, and picture-perfect for your guests.

Storage & Reheating Of Sweet Potato Soufflé

Once the sweet potato soufflé is baked, let it cool completely at room temperature. Cover the dish tightly with plastic wrap or foil, or transfer it to an airtight container. In the refrigerator, sweet potato soufflé will keep well for 3 to 4 days. If you need to reheat sweet potato soufflé, place it in a preheated oven at 300°F (150°C) for about 10-15 minutes to keep the texture light and fluffy.

Can You Freeze This Recipe

To freeze sweet potato soufflé, wrap it well and store it for up to 2 months. For best results, keep overnight in the refrigerator and warm in the oven before serving. This makes it a perfect make-ahead dish for busy holidays or family gatherings.

Tip & Tricks For Best Sweet Potato Soufflé Recipe

• Roast for flavor: Roasting sweet potatoes instead of boiling enhances their natural sweetness and gives the soufflé a richer taste.
  
• Use room temperature eggs: Cold eggs don’t whip as well. Let them sit out for 15 minutes before beating the whites.
  
• Don’t overmix: When folding in egg whites, mix gently. Overmixing will deflate the soufflé and make it dense.
  
• Make it your own: Add a pinch of pumpkin spice , orange zest, or a splash of maple syrup for a unique twist.
  
• Plan ahead: You can prep the base a day in advance and refrigerate it. Just add the egg whites and topping before baking.
  
• For extra crunch: Toast the pecans before adding them to the topping for deeper flavor.
  
• Dessert style: Sprinkle marshmallows on top during the last 5 minutes of baking for a classic holiday version.
  

Nutrition Facts Per Serving

Here’s a quick look at the nutrition breakdown for this delicious Sweet Potato Soufflé recipe. It can be different according to servings or additional ingredients.

Nutrient	Amount	% Daily Value
Calories	265 kcal	—
Total Fat	11 g	14%
Saturated Fat	6 g	30%
Cholesterol	80 mg	27%
Sodium	220 mg	10%
Total Carbohydrates	38 g	14%
Dietary Fiber	4 g	14%
Total Sugars	19 g	—
Protein	5 g	10%

How To Make Sweet Potato Soufflé With Marshmallows

When I have to make sweet potato soufflé with marshmallows, I like to start by baking or boiling the sweet potatoes because this helps bring out their natural sweetness. After mashing boiled sweet potatoes, I mix in butter, cinnamon,sugar, eggs, and vanilla for a creamy, flavorful base. The eggs are important because they give the soufflé its light and fluffy texture. 

Once the mixture is ready, I spread it into a casserole dish and add a layer of mini marshmallows on top. As it bakes, the marshmallows turn golden and slightly crispy, creating the perfect balance of sweetness and texture. This method not only makes the dish delicious but also ensures to hold its shape. It tastes delicious.

Healthy Sweet Potato Soufflé Recipe

If you’re craving something lighter but still cozy and flavorful, make a few healthy swaps without losing that cozy, comforting flavor. I love how it keeps the same comforting taste without all the extra sugar and butter. Here’s how you can make a healthier version without losing flavor.

• Instead of using heavy cream and lots of sugar, rely on the natural sweetness of baked sweet potatoes and a touch of maple syrup or honey. 
• Use a small amount of coconut oil or olive oil in place of butter, which keeps it moist and heart-friendly. 

To make a healthy sweet potato soufflé recipe, I mix mashed sweet potatoes with the eggs, almond milk, cinnamon and vanilla. This creates a flavorful, light, and nutritious base. For the topping, I skip the marshmallows and add a crunchy layer of chopped pecans mixed with oats and a drizzle of maple syrup.

 As it bakes, the top gets golden and crisp while the inside stays soft and fluffy.This healthy sweet potato soufflé recipe is rich in vitamins, fiber, and antioxidants, making it a guilt-free side dish for holidays or weeknight dinners. It’s proof that comfort food can be both delicious and nourishing.

Final Thoughts

This Sweet Potato Soufflé is more than a side dish. Whether you go for the classic version or the healthier twist, it’s a recipe that brings both sweetness and satisfaction to your table. I truly enjoy making this sweet potato soufflé because it combines comfort and elegance in one dish.

I love making it for holidays, family dinners, or even a quiet Sunday treat. Just try this Sweet Potato Soufflé recipe, and don’t forget to share this recipe with your friends.And while you’re here, explore more of my homemade recipes for simple, comforting dishes you’ll want to make again and again.

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