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A close-up of a warm sweet potato soufflé topped with pecans, showcasing its fluffy texture.

Sweet Potato Soufflé That Feels Like a Hug in a Dish

A comforting and sweet dish featuring tender sweet potatoes topped with a crunchy pecan streusel, perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Sweet Potatoes
  • 4 medium sweet potatoes peeled and chopped
  • 0.25 cup granulated sugar
  • 0.25 cup light brown sugar
  • 2 large eggs
  • 0.5 cup cream (half and half, or whole milk)
  • 4 tablespoons unsalted butter (melted)
  • 1.5 teaspoons pure vanilla extract
  • 0.5 teaspoon salt plus pinches for topping
  • 1 cup light brown sugar for topping
  • 0.5 cup all purpose flour for topping
  • 0.5 teaspoon ground cinnamon for topping
  • a couple of pinches salt for topping
  • 0.5 cup finely chopped pecans optional but recommended
  • 4 tablespoons unsalted butter (softened) for topping

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8x8 baking dish.
  2. Peel, chop, and boil sweet potatoes until fork-tender. Drain and mash.
  3. Whisk sugars, eggs, cream, melted butter, vanilla, and salt. Mix with mashed sweet potatoes until smooth.
  4. Spread mixture into baking dish. Mix topping ingredients with softened butter until crumbly. Sprinkle over potatoes.
  5. Bake for 30–40 minutes until topping is golden brown.

Notes

For extra crunch, add more pecans or a drizzle of honey before serving.