Great-Aunt Sally’s Classic Sweet Potato Soufflé Recipe

This sweet potato soufflé recipe has been treasured in my family for generations. Great Aunt Sally, who loved to explore new flavors and feed everyone she loved, is the reason this dish still appears on every holiday table. Her soufflé is sweet, comforting, and always welcomes guests with familiar aromas and flavor.

I’m sharing this recipe using high-quality ingredients from Farmers Market Foods. Their Organic Sweet Potatoes are a fantastic shortcut when you want great flavor without the extra prep.

What you need to make Sweet Potato Soufflé

This is an easy holiday side with a short ingredient list that delivers big flavor and family nostalgia. It’s also forgiving: you can assemble it 2–3 days ahead and keep it covered in the fridge until you’re ready to bake.

Aunt Sally’s instructions call for a 9×9 casserole or deep pie dish. I often divide the batter into smaller dishes—one to bake and one to freeze for later—or use individual ramekins for personal servings. For the recipe below I list measurements for a 9×9 casserole, which is a common pan found in most kitchens.

If you prefer a glass baking dish, a standard 9×9 will work well. Just be mindful not to overfill smaller pans—fill them about two-thirds full before topping with the crumble.

Assembling a Sweet Potato Soufflé

Begin with very soft butter—soft enough to fold into the sweet potatoes but not melted. If your butter is still firm, a few seconds in the microwave will soften it.

Fold the softened butter into the sweet potatoes with a spatula until small streaks of butter are incorporated. Add the eggs, vanilla, sugar, and milk, then stir until the mixture is smooth and no streaks of egg remain.

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For the crumble topping, rub together the butter, brown sugar, and flour with your fingertips until the mixture clumps when pressed. Stir in the chopped pecans and set aside.

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Spoon the sweet potato mixture into the prepared 9×9 dish (or divided pans) and evenly spread the pecan crumble on top. Bake in a preheated 350°F oven for 45–50 minutes, or until the soufflé has puffed and the center no longer jiggles.

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What to serve it with?

This sweet potato soufflé is a holiday classic and pairs beautifully with roast turkey, glazed ham, or any traditional Thanksgiving and Christmas mains. It works especially well alongside a savory glazed roast and bright green vegetables to balance the sweetness.

If you’d like more ideas for a holiday menu, check out my roundup of Thanksgiving recipes for complementary sides and mains.

📖 Recipe

Great Aunt Sally’s Sweet Potato Soufflé

A timeless family recipe that brings warmth and sweet comfort to holiday gatherings.

Ingredients

for the soufflé:

• 2 (15 oz) cans Farmers Market Foods Organic Sweet Potato
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 ¼ cups granulated sugar
• ⅓ cup whole milk
• 10 tablespoons unsalted butter, very soft (not melted)

for the crumble:

• 1 ½ cups pecans, chopped
• 4 tablespoons butter
• 1 ¼ cups brown sugar
• ½ cup all-purpose flour

Instructions

1. Preheat the oven to 350°F.
2. In a large bowl, fold together the softened butter and the sweet potatoes with a spatula. Add the eggs, vanilla, sugar, and milk, and stir until well combined. Transfer the mixture to a 9×9 glass casserole dish or a deep pie pan. Alternatively, divide between two shallow pie pans or individual ramekins—fill pans only two-thirds full to avoid overflow.
3. In another bowl, rub the butter into the brown sugar and flour until it clumps when pressed in your hand. Stir in the chopped pecans.
4. Cover the sweet potato mixture with the pecan crumble and bake 45–50 minutes, or until the soufflé has puffed and the center is set. The topping should be caramelized.
5. Allow to cool about 10 minutes, then serve directly from the pan.

Notes

This dish can be baked in ramekins, pie dishes, or a 9×9 casserole—just leave room for the soufflé to rise and avoid overfilling.

Nutrition Information:

Serving Size:

1 serving

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