Sweet Potato Soufflé

There are only a few side dishes that will determine whether or not a Thanksgiving meal is a success—sweet potato soufflé is on that list.

Sweet potato soufflé is light and fluffy, a comforting alternative to sweet potato casseroles loaded down with toppings like cereal, marshmallows, and nuts. This one keeps things simple with a pecan-brown sugar streusel.

On a plate piled with all sorts of casseroles, salads, and meat, it's almost law to include something sweet that's still hearty enough to make it on the non-dessert menu. And don't be fooled by the Thanksgiving commentary; sweet potato soufflé is just as appropriate to make (and eat!) in April as it is in November.

Ingredients for Sweet Potato Souffle

Besides the sweet potatoes, you likely have everything for this recipe in your pantry or fridge. Here's what you'll need:

• Sweet potatoes: You'll need 4 to 5, depending on how large the potatoes are.
• Butter: Adds richness to the souffle filling.
• Light brown sugar: The hint of molasses is wonderful in this dish.
• Granulated sugar: Just a bit helps make this souffle tender and sweet.
• Cinnamon: It's the only spice we call for, but it's the perfect one for this dish. You could also use pumpkin pie spice.
• Eggs: You'll need two.
• Whole milk: Adds richness and body to the filling.
• Vanilla extract: Helps elevate the flavor of the entire dish.
• Salt: Just a bit of table salt makes the dish taste sweeter and more balanced.

For the topping, you'll need:

• Light brown sugar: Here again, we like the warm flavor of molasses that brown sugar lends the topping.
• All-purpose flour: Adds body to the streusel-like topping.
• Salt: This helps balance the topping's sweetness.
• Cinnamon: Ground cinnamon is the ideal spice for this topping. You could use a combination of spices if you want additional flavors. Consider nutmeg, clove, or cardamom.
• Pecan halves: This dish is fairly smooth and creamy, so bite and crunch from pecans is a great idea, though optional.
• Butter: Combine everything with melted butter.
  

How To Make Sweet Potato Souffle

Despite the name, there's really no fancy technique involved in this dish. Here's a brief overview of how it's made. The full recipe is below.

• Step 1. Bake the sweet potatoes until the flesh is very tender. Then, peel and mash in a stand mixer or with a hand mixer until the sweet potato flesh is smooth.
• Step 2. Beat butter into the potatoes along with brown sugar, granulated sugar, cinnamon, eggs, and cinnamon. Mix in vanilla extract, milk, and salt. Then beat well until smooth. Spoon the souffle filling into a baking dish coated with cooking spray.
• Step 3. Make souffle topping. Combine brown sugar, flour, salt, and cinnamon. Then stir in the butter and pecans. Scatter the topping all over the souffle filling.
• Step 4. Bake the souffle until the top is golden brown and the casserole is bubbling.

Can You Make This Dish in Advance?

Yes, sweet potato soufflé is a great make-ahead side dish, whether for a weeknight dinner or holiday meal. To get this ready in advance, do these steps:

• Make the the soufflé up to Step 2 (adding the souffle filling to the baking dish).
• Let the dish cool completely, then wrap it in food wrap, and store in the fridge up to 24 hours.
• When you're ready to bake it, pull the baking dish from the fridge, make the topping, and scatter it over the filling.
• Bake according to directions, adding several minutes if needed to get the dish baked through.

What's the Difference Between a Casserole and a Souffle?

A soufflé has egg whites added to the vegetable or starch filling so that it rises up light and fluffy. It often peaks over the lip of its baking dish, a crowning achievement for many home cooks.

If we're being honest, this isn't a true souffle—not in the way of this Pumpkin Soufflé at least.

This recipe for Sweet Potato Souffle does not have egg whites alone, so it doesn't technically qualify as a true souffle. It's also not going to puff up the way a true soufflé will.

No, in the gray area of recipes, a sweet potato casserole is different from a sweet potato souffle in that the texture of the souffle is often lighter and silkier than a sweet potato casserole. But beyond that, it's really just semantics. Some might call this a casserole, others a souffle. Either way, we call it delicious.

Can You Substitute Canned Sweet Potatoes for Fresh?

Yes, when it comes to casseroles (and, in this case, a sweet potato souffle), you can use canned or frozen sweet potatoes instead of fresh. Since the potatoes are mashed before other ingredients are added, this is an easy swap.

However, it should be noted that you may lose something in the flavor. Roasting sweet potatoes in the oven makes them sweeter and lends caramel-like notes from the natural sugars cooking. Don't add more sugar to make up for it—that could make the souffle runny. Just know it's a flavor trade-off you'll be making if you do this.