Dinnertime is about to get a whole lot sweeter! This Sweet Potato Soufflé pairs your favorite main with some tender, creamy sweet potatoes that really live up to their name. They’re topped with a yummy sweet and crunchy pecan crumble that will make you wonder if you accidentally took it from the dessert table… and when is that ever a mistake?! Now do you see why we celebrate every time Sweet Potato Soufflé is on our plate? It really is a treat!

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For the sweet potato filling:

  • 1/2 stick butter, melted, plus more, to taste, softened, for greasing the dish
  • 4 cups sweet potatoes, mashed
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

For the pecan topping:

  • 1 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/3 cup butter, melted
  • 1 cup pecans
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Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Grease a 2-quart casserole dish with the extra softened butter.

Step 3 –In a bowl, mix 1/2 stick of the melted butter, the mashed sweet potatoes, the sugar, the eggs, the milk, the salt, and the vanilla extract together.

Step 4 –In another bowl, mix the brown sugar, the flour, the remaining 1/3 cup of the melted butter, and the pecans together, then evenly crumble it over the sweet potato mixture.

Step 5 –Bake the soufflé, uncovered, until bubbly and the top is golden-brown, about 35-45 minutes.

Step 6 –Serve.