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The Blond Cook

Serving Up Cooking Simplicity

November 14, 2019 10 Comments

Sweet Potato Soufflé

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This Sweet Potato Soufflé with a crunchy coconut and pecan streusel topping is an easy and delicious Thanksgiving side dish or dessert.

Sweet potato souffle in a white oval baking dish with a serving spoon

 

This casserole is a staple at our Thanksgiving table.  It has a rich and creamy sweet potato base and a sweet and crunchy pecan and coconut topping.  Although there are rarely any leftovers, the leftovers reheat beautifully!

Sweet potato souffle casserole in a white baking dish

How to Reheat Sweet Potato Soufflé

Bring to room temperature and cover baking dish with aluminum foil (so that topping doesn’t over-brown or burn).  Bake in a 350 degree preheated oven for 15 minutes, or until warmed through.

Can This Soufflé Be Made Ahead of Time?

Yes, the sweet potato base can be made ahead of time.  Prepare the base the day before, cover and refrigerate.  Bring the baking dish with the sweet potato base to room temperature before baking.

Prepare the topping while the base is baking and add the topping as the instructions state (after the base has baked for 35 minutes).  Return to the oven and bake for an additional 20 minutes.

Sweet Potato Soufflé in an oval white baking dish

Enjoy!

More Sweet Potato Recipes You’ll Love

  • Slow Cooker Mashed Sweet Potatoes
  • Roasted Rosemary Sweet Potatoes
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Sweet Potato Soufflé in an oval white baking dish

Sweet Potato Soufflé


★★★★★

5 from 1 reviews

  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
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Description

This Sweet Potato Soufflé with a crunchy coconut and pecan streusel topping is an easy and delicious Thanksgiving side dish or dessert!


Scale

Ingredients

For the sweet potato base

  • 3 cups mashed cooked sweet potatoes
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs, lightly beaten
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract

For the topping

  • 1 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1 cup chopped pecans
  • 1 cup flaked or shredded sweetened coconut
  • 1/3 cup unsalted butter, melted

Instructions

  1. Preheat your oven to 350 degrees F. Grease a 1-1/2 quart baking dish or spray with cooking spray.
  2. In a large bowl, mix together sweet potatoes, sugar, salt and nutmeg with a large spoon. Add eggs and stir well to combine. Add melted butter (2 tablespoons), milk and vanilla, stirring well to combine. Pour into prepared baking dish, spread evenly and bake for 35 minutes.
  3. Prepare the topping while the soufflé is baking.  Stir together light brown sugar, flour, pecans and coconut in a large bowl. Drizzle with melted butter and stir well to combine.
  4. Remove soufflé from oven after 35 minutes and top evenly with topping. Return to oven and bake for an additional 20 minutes.
  5. Let stand 10 minutes before serving.

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: sweet potato souffle, sweet potato souffle recipe

Did you make this recipe?

Tag @theblondcook on Instagram and hashtag it #theblondcook

Originally published September 28, 2014.  Updated with new photographs, recipe revised and republished November 14, 2019.

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Reader Interactions

Comments

  1. Matt Robinson says

    September 28, 2014 at 11:09 pm

    What a perfect Fall dessert, love this!

    Reply
    • Amy @ The Blond Cook says

      September 29, 2014 at 2:26 am

      Thank you so much, Matt!

      Reply
  2. Thalia @ butter and brioche says

    September 29, 2014 at 5:14 am

    I love the idea of a sweet potato souffle! Never made something like this before.. thanks for sharing it!

    Reply
    • Amy @ The Blond Cook says

      September 30, 2014 at 9:19 am

      Thank you Thalia, I’ve been making it for years and don’t know why it took me this long to get it on the blog. If you make it, I hope you enjoy it!

      Reply
  3. Valerie | From Valerie's Kitchen says

    October 1, 2014 at 12:19 pm

    I’m with Chance – sweet potatoes are delicious! Pinning!

    Reply
    • Amy @ The Blond Cook says

      October 3, 2014 at 9:30 am

      Thank you Valerie!

      Reply
  4. Jeff says

    October 13, 2014 at 10:41 am

    Par excellent!!!! I absolutely love sweet potatoes, coconut and pecans. Thanks so much. I will be making this for thanksgiving and all thru the fall and winter.:-) 🙂

    Reply
    • Amy @ The Blond Cook says

      October 15, 2014 at 10:55 am

      Thanks, Jeff! Hope you enjoy it.

      Reply
  5. Daniel Stoltzfus says

    November 14, 2019 at 10:28 pm

    Sounds like a winner! We harvested about 100 pounds sweet potatoes a few weeks ago. We want to let them cure for about two weeks yet. No whopper this time. The whopper sweet potatoe idea has over 410,000 views!

    ★★★★★

    Reply
  6. Jill Clark says

    November 15, 2019 at 6:38 am

    Love this recipe. FYI we count this as s vegetable

    Reply

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