This recipe is a family heirloom passed down through the generations. My Great Aunt Sally must have been one great cook because many of the family recipes I still cook today have her name in the title. I am told she love to explore in the world of food, and feeding people made her happy. Her recipe for Sweet Potato Soufflé is one that is still required to show up at EVERY holiday dinner.

I am sharing this recipe with you today in partnership with Farmers Market Foods. Their premium ingredients are staples in my kitchen and their Organic Sweet Potatoes are the perfect ingredient for this recipe.

Great Aunt Sally's Sweet Potato Soufflé right out of the oven with a can of Farmers Market Foods Sweet Potato puree next to it.

What you need to make Sweet Potato Soufflé

This is a very simple recipe to whip up and get on the Thanksgiving or Christmas dinner table. A short ingredient list that leads to some SWEET potatoes and loads of family memories. This recipe also holds up well to being prepared in advance, 2-3 days, kept in the fridge, and baked just before dinner is ready.

Aunt Sally says in her recipe to bake this in a 9x9 casserole or a deep pie dish, but this is where I tend to stray a bit. The recipe is SWEET so I tend to split this into two smaller dishes and freeze one of Christmas. Or depending on the number of people I have I will make it into little ramekins for individual portions or just a smaller casserole dish.

Do what works for you, I am writing the recipe to be placed in a 9x9 dish because that is the way the recipe is written. A 9x9 is most likely the pan you bake your brownies in. I always have a 9x9 glass dish laying around.

Assembling a Sweet Potato Soufflé

Start with super soft, but not melted butter. Microwave it for about 10 seconds if it is cold in you house and even on the counter it is still firm. Then fold the soft butter into the sweet potatoes with a spatula until small streak are all throughout the sweet potatoes.

First step, mix the butter and sweet potatoes together.

Add the remaining ingredients and fold them in until completely worked into the mixture and no egg streaks remain.

Step 2, add the remaining ingredients to the bowl.

Step 3, Fold the ingredients together until completely blended.

In a separate bowl, blend the butter, flour, and brown sugar together with your hands until it clumps in your hand. Add in the pecans and toss to combine.

Step 4, make the crumble topping, mix the butter, flour, and brown sugar together til it holds together.

Place the sweet potato mixture into your casserole dish and top with the brown sugar crumble. Bake until the soufflé puffs up in the dish and doesn't wiggle in the middle.

Place the sweet potato mixture in the casserole dish and top with the brown sugar crumble.

Great Aunt Sally's Sweet Potato Soufflé right out of the oven.

What to serve it with?

This Sweet Potato Soufflé is a required side on the Thanksgiving and Christmas dinner table and it pairs PERFECTLY with my Soy-Maple Glazed Roast Turkey for your holiday table.

Great Aunt Sally's Sweet Potato Soufflé on a plate with Thanksgiving turkey and green beans.

And if you are looking for more recipes to compliment your holiday dinner, take a look at my Thanksgiving Recipe Round-Up.

📖 Recipe

Great Aunt Sally’s Sweet Potato Soufflé

This is a recipe that has been passed down in my family for generations. It is required at every major holiday meal. Keeping the spirit of the family alive and the comfortable familiar flavors and aromas wafting through the house.

Ingredients

for the soufflé:

2, 15oz cans Farmers Market Foods Organic Sweet Potato
3 lg Eggs
2 teaspoons Vanilla Extract
1 ¼ cup Granulated Sugar
⅓ cup Whole Milk
10 tablespoons Unsalted Butter, very soft, not melted

for the crumble:

1 ½ cup Pecans, chopped
4 tablespoons Butter
1 ¼ cup Brown Sugar
½ cup All-Purpose Flour

Instructions

Preheat the oven to 350˚F.
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. Place the sweet potato mixture in a 9x9 glass casserole dish or deep pie pan. Alternatively use 2 shallow pie pan or it will overflow.
In another bowl, rub the butter into the brown sugar, and flour until it clumps together when pressed in your hand. Add in the pecan and mix to combine.
Cover the sweet potato mixture with the pecan crumble and place in the preheated oven for 45-50 minutes. Bake until the mixture has fluffed and the crumble is caramelized.
Allow to cool about 10 minutes and serve directly from the pan.

Notes

This can be baked in any size pan from personal ramekins, to pie dishes or whatever you like. Just be sure to only fill the pan about ⅔ full before adding the crumble or it might overflow.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!