Meghan’s Corner: Sweet Potato Souffle

Bite of sweet potato souffle

Sweet Potato Souffle

by Meghan E. White

Every cook has a signature dish. It’s the recipe that you get asked to make at each holiday gathering or get together. One of my mom’s iconic dishes at Thanksgiving was sweet potato souffle. Mom started making these wonderful sweet potatoes many years ago after getting the recipe from our pastor's wife. Sweet potato souffle is synonymous with Mom, and Thanksgiving.

Before I experienced the joy of this souffle, I never touched sweet potatoes. Yams with some marshmallows had no appeal to me as a child. Everything changed after the first delicious bite of these delightful sweet potatoes. This is hands down, the best sweet potato recipe.

Even though this is a classic side dish, it really could be a dessert. The sweet potatoes are light and fluffy from the eggs, with plenty of sweetness from the sugar. Toasted pecans and brown sugar on top make the perfect pairing. Sweet potato souffle is scrumptious and a great addition to any celebration.

Happy Eating!

I will praise God’s name with song and exalt Him with thanksgiving. Psalm 69:30

Sweet potato souffle in a baking dish on a table

Sweet Potato Souffle


3 lbs. sweet potatoes cooked and mashed (3 cups)

½ cup butter, softened

2 eggs

1 cup sugar

1 cup milk

1 tsp. vanilla

½ tsp. salt


½ cup flour

1 cup brown sugar

1 cup finely chopped pecans

¼ cup butter, softened


1. Preheat oven to 400°

2. Pierce each sweet potato several times with a fork and place on a baking sheet. Bake for 50 minutes or until tender.

3. Reduce the oven to 350° after removing the sweet potatoes. Cool the potatoes slightly then scoop the sweet potatoes out of the skins, and into a large mixing bowl.

4. While the sweet potatoes are still hot, mash them with a potato masher, or use an electric mixer. Add the butter and mix well with an electric mixer.

5. Add the eggs, sugar, milk, vanilla, and salt. Mix well with an electric mixer.

6. Pour sweet potato mixture into a buttered 2 quart casserole dish.

7. In a small bowl mix flour, brown sugar, pecans, and butter. Spread the topping evenly across the top of the unbaked sweet potatoes.

8. Bake for 40 minutes until browned and the filling has firmed up.

9. Cool for 5 to 10 minutes before serving.

10. Store leftovers in the refrigerator for up to 5 days.


  • The mixture is pretty runny before it’s cooked.

  • The souffle is soft and will set up as it cools.

  • Canned sweet potatoes work well if you don’t want to cook fresh sweet potatoes.

Sweet potatoes on wax paper on a counter

Close up photo of a sweet potato souffle in a caserole dish on a counter

Sweet potato souffle in a casserole dish on a counter with a slice taken out


About the Author

Meghan White at Mustard Seed Sentinel

Meghan was born in Southern California where she spent most of her youth. After several moves during her childhood, she ended up in Oregon, where she stayed for many years. Meghan never dreamed of being a writer, but God told her to write about Joey. After a few years of writing, it was time for a change of scenery. So, Meghan, her husband, and two sons picked up and moved to Texas. If you listen close you might catch her saying “Ya’ll” from time to time. She loves encouraging kids and adults through writing.

You can read Meghan’s column on the 4th Wednesday each month here at Mustard Seed Sentinel. Connect with Meghan on her blog, Twitter, Instagram, and via email.