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Sweet Potato Soufflé in an oval white baking dish

Sweet Potato Soufflé

This delicious soufflé with a crunchy coconut and pecan streusel topping is an easy Thanksgiving side dish or dessert!
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8


For the sweet potato base

  • 3 cups mashed cooked sweet potatoes
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 3 large eggs lightly beaten
  • 2 tablespoons unsalted butter melted
  • ½ cup whole milk
  • 1 teaspoon vanilla extract

For the topping

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


  • Preheat your oven to 350 degrees F. Grease a 1 ½ quart baking dish or spray with cooking spray.
  • 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.
  • 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.
  • Remove soufflé from oven after 35 minutes and top evenly with topping. Return to oven and bake for an additional 20 minutes.
  • Let stand 10 minutes before serving.


  • To reheat, bring to room temperature and cover baking dish with aluminum foil.  Bake in a 350 degree preheated oven for 15 minutes, or until warmed through.
  • To make ahead, prepare the sweet potato base the day before, cover and refrigerate.  Bring the baking dish with the base to room temperature before baking.  Prepare topping while base is baking and add the topping as instructions state (after base has baked for 35 minutes).  Return to oven and bake an additional 20 minutes.