I’m Grace, the cook behind Homely Tasty, and every fall, the scent of roasted sweet potatoes fills my kitchen with memories of my Sicilian nonna’s table. This Sweet Potato Souffle Casserole is more than just a recipe, it’s a bridge between comfort and celebration. With creamy sweet potatoes, a touch of cinnamon, and a golden, buttery pecan topping, this dish captures everything I love about homemade food; warmth, nostalgia, and a little sweetness that hugs the soul. It’s perfect for Thanksgiving, Sunday dinners, or anytime you want to bring comfort to the table.
Table of Contents
Why You’ll Love This Recipe
What makes this Sweet Potato Souffle so irresistible? First, its texture; pillowy soft, rich, and light all at once. The natural sweetness of the potatoes balances perfectly with brown sugar and vanilla, creating a flavor that feels like dessert disguised as a side dish. The pecan topping adds the ideal crunch, while a hint of nutmeg ties it all together.
You’ll also love how easily it comes together. No need for fancy techniques, just bake, mash, mix, and top. The result? A crowd-pleasing, golden casserole that disappears within minutes. It’s also make-ahead friendly, which means less stress during the holidays and more time for what truly matters: sharing the meal.
If you enjoy casseroles, check out this hearty Sweet Potato Black Bean Casserole that brings the same cozy vibe with a savory twist.
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Sweet Potato Souffle Casserole
A creamy, fluffy Sweet Potato Souffle Casserole topped with buttery pecans; a Southern classic perfect for holidays or cozy dinners.
- Total Time: 55 minutes
- Yield: 8 servings 1x
Ingredients
3 cups mashed sweet potatoes
½ cup sugar
2 large eggs
½ cup melted butter
⅓ cup milk
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup brown sugar
1 cup chopped pecans
⅓ cup flour
⅓ cup melted butter
Instructions
1. Peel and cube sweet potatoes, then boil until tender (about 20 minutes).
2. Mash the sweet potatoes until smooth.
3. Mix sugar, eggs, melted butter, milk, vanilla, cinnamon, and nutmeg with mashed potatoes until fluffy.
4. Pour the mixture into a greased 9×13-inch baking dish.
5. In a separate bowl, combine brown sugar, flour, pecans, and melted butter for the topping.
6. Sprinkle topping over the sweet potato base.
7. Bake at 350°F (175°C) for 30–35 minutes until golden and set.
8. Cool slightly before serving.
Notes
Make ahead up to 2 days in advance; assemble before baking.
Swap pecans for oats or cornflakes for a nut-free version.
Reduce sugar for a less-sweet casserole.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Ingredients
For the Sweet Potato Base:
- 3 cups mashed sweet potatoes (about 4 large potatoes)
- ½ cup sugar
- 2 large eggs
- ½ cup melted butter
- ⅓ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
For the Pecan Topping:
- ⅓ cup flour
- 1 cup brown sugar
- 1 cup chopped pecans
- ⅓ cup melted butter
For another deliciously creamy option, my Sweet Potato Soup uses similar flavors with a cozy, spoonable texture.
How to Make It
- Prep the Sweet Potatoes: Peel, cube, and boil sweet potatoes until fork-tender (about 20 minutes). Drain and mash until smooth.
- Mix the Base: Combine mashed potatoes, sugar, eggs, butter, milk, vanilla, cinnamon, and nutmeg in a large bowl. Blend until fluffy.
- Prepare the Topping: Mix brown sugar, flour, pecans, and melted butter in a separate bowl until crumbly.
- Assemble: Pour the sweet potato mixture into a greased 9×13-inch baking dish. Sprinkle the pecan topping evenly over the surface.
- Bake: Bake at 350°F (175°C) for 30–35 minutes, until the top is golden and crisp.
Serve warm and watch it vanish fast.
For a hearty seasonal pairing, try serving it alongside my Roasted Autumn Vegetable Pot Pie.
Tips and Variations
- Make-Ahead: Prepare the base and topping separately up to two days in advance. Refrigerate, then assemble and bake before serving.
- Nut-Free Option: Swap pecans for oats or crushed cornflakes for a crispy texture.
- Less Sweet Version: Reduce sugar or use maple syrup for a subtle, earthy sweetness.
- Add Texture: Fold in mini marshmallows or coconut flakes before baking for an extra treat.
This Potato Souffle Casserole isn’t just flexible, it’s forgiving. You can easily adapt it for different palates, which makes it a go-to dish for gatherings of all sizes.
Try my Honey Feta Sweet Potato Rounds for a quick twist on this classic flavor.
Frequently Asked Questions
Can I make Sweet Potato Souffle ahead of time?
Yes! Assemble the base and topping separately, refrigerate, and bake just before serving for the best texture.
How do you keep a Sweet Potato Casserole from getting runny?
Make sure the potatoes are well-drained and slightly cooled before mixing. Too much moisture is the usual culprit.
What’s the difference between Sweet Potato Souffle and Sweet Potato Casserole?
A souffle is lighter and fluffier, often whipped with eggs for lift, while casseroles tend to be denser and more rustic.
How do I make my Sweet Potato Souffle fluffier?
Beat the eggs well and fold them in gently. This traps air, giving the dish that signature lift.
If you’re serving a holiday spread, complement it with Rosemary Garlic Mashed Potatoes or Southern Candied Yams for a perfect side trio.)
Final Thoughts
This Sweet Potato Souffle Casserole is proof that simple ingredients, when treated with care, can create unforgettable comfort. Whether it’s for Thanksgiving, Christmas, or a quiet Sunday dinner, it brings that nostalgic sweetness every home cook cherishes. From my kitchen, and my nonna’s spirit, to yours, may your table always be filled with warmth and flavor.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
