This Sweet Potato Souffle Recipe is my favorite Thanksgiving side dish. The souffle is sweet like pie filling with a crunchy streusel topping.
Is sweet potato souffle a dessert or side dish?
It can be both but we traditionally serve it as a side dish. The sweet Potato souffle is sweet and has a texture just like pie. The brown sugar and pecan streusel topping adds even more sweetness and crunch. You can definitely serve this as a dessert in place of a sweet potato pie or pumpkin pie.
Making Sweet Potato Souffle Ahead of Time
Can sweet potato souffle be made ahead of time? Yes, you can make it up to three days ahead of serving time. Once out of the oven allow sweet potato souffle to cool. Once cooled cover and keep refrigerated. To reheat cover souffle with aluminum foil. Place in a heated 350 F oven and allow it to heat through. Roughly 20 minutes.
I have not froze and reheated the souffle so I can not say how it will turn out after being thawed/reheated. My thoughts are that you can considering that this souffle is similar to pie. Since I have not tested my theory I can’t recommend freezing this sweet potato souffle.
Sweet Potato Souffle Leftovers
How long is sweet potato souffle good for? If refrigerated it can last up to 4 days. I made this souffle on a Monday and leftovers were still good on Thursday. The texture of the souffle and streusel topping was great. The pecans were still crunchy too.
If you have leftovers be sure to cover with foil or transfer into a container with a lid.
I even enjoy the sweet potato souffle cold the next morning with a cup of coffee. Even though it is served as a side dish it does remind me of pie! I love cold pie and coffee for breakfast. It is such a great combination.
Sweet Potato Souffle Recipe
Sweet Potato Souffle
Sweet Potato Souffle
- 3 sweet potatoes
- 1/2 cup sugar
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 1 egg, beaten
- 1/4 tsp salt
Streusel Topping
- 1/2 cup brown sugar
- 1/3 cup flour
- 1/4 cup melted butter
- 1/2 cup chopped pecans
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Boil sweet potatoes until fork tender. Drain potatoes, let cool and remove skins.
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Place potatoes in a stand mixer and beat until smooth.
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Add the sugar, milk, butter, vanilla, egg and salt and mix until blended
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Butter a 2 quart baking dish and pour in the potato mixture.
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Prepare the streusel topping by whisking together ingredients.
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Sprinkle streusel topping evenly over the top of the potato mixture.
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Bake for 40 minutes in a preheated 350 F degree oven.
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