This Sweet Potato Soufflé Recipe, is one of those traditional holiday recipes known by several names. Many people call it a Sweet Potato Casserole recipe and that is fine too! I grew up with it as a soufflé but, either way, this is a delicious sweet potato recipe topped with a decadent brown sugar topping with pecans. And, there are healthier sweetener and a gluten free option!
Sweet Potato Soufflé Recipe with Brown Sugar Topping is a Family Fave!
My mother’s Sweet Potato Souffle recipe, like her Easy Broccoli Casserole recipe, is definitely one of our family favorites! I love it because it is so easy and quick to prepare. The children love it because, well, it is just plain good!
Growing up, this Sweet Potato Souffle, or Sweet Potato Casserole if you prefer, was one of those meals that was a part of our Thanksgiving and Christmas traditions. In fact, I do not remember my mother making Sweet Potato Souffle any other time of the year!
Maybe it was reserved for the holidays because that is when sweet potatoes are in season. I am not sure.
But, I, like my mother before me (sounds like a movie line from Sabrina when Linus recounts that he does what his father did before him!), reserve Sweet Potato Soufflé for the holidays – mostly.
What is the Difference Between a Soufflé and a Casserole?
Typically, a soufflé is made with eggs and often is a dessert. It is light and airy because of the eggs. According to Wikipedia,
A soufflé is a baked egg-based dish which originated in early eighteenth century France.
Often, a soufflé includes beaten eggs and also extra egg whites.
A casserole is described by Wikipedia:
In the United States and continental Europe casseroles usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, rice, potato or pasta, and often a crunchy or cheesy topping.
So, I guess, technically, my Sweet Potato Soufflé with Brown Sugar Topping Recipe should be titled Sweet Potato Casserole with Brown Sugar Topping Recipe!
How to Cook Sweet Potatoes for This Sweet Potato Soufflé
There are 3 ways to cook the sweet potatoes for this recipe. I have tried all 3 and in my opinion, baking them in the oven or in the Instant Pot are the best. Because these enhance the flavor of the sweet potatoes. Here are the basics of all 3 ways to cook sweet potatoes:
- Bake in the oven – Wrap the sweet potatoes in foil and place on oven rack. Bake for 45 mins – 1 hour or until a fork pokes in them easily.
- Cook in the Instant Pot – Place the rack in the bottom of the Instant Pot. Put the sweet potatoes in the rack and place the lid on Instant Pot. Seal and cook on manual for 18 mins. Use the quick release method and allow to cool to handle with ease.
- Boil – Wash and peel the sweet potatoes. Cut in 2 inch chunks and place in boiler. Fill with water to cover and bring to a boil. Boil until tender – about 20 mins. Drain water and continue with recipe.
Dessert or Side Dish?
After you taste this Sweet Potato Soufflé Recipe with Brown Sugar Topping recipe, I know you are going to ask, therefore, I’m going to address this right now!
The big debate is whether or not this should even be considered a side dish because it is so yummy delish!
In all my years of holiday celebrating, I have to say, this was never served as a dessert – it is a side dish. Period. Finished. End of discussion.
I don’t know why because it is definitely good enough to be a dessert but….
you decide!
What Nuts Can Be Used for the Brown Sugar Pecan Topping
- Pecans – of course!
- Walnuts
- Almonds – slivered work well
- Any other nuts work well
Sweet Potato Soufflé – Gluten Free Option
Making this Sweet Potato Souffle gluten-free is super easy! Simply substitute almond flour for the flour called for in the brown sugar topping. It is deeeeliiicious!
Other Healthy Options for Making Sweet Potato Soufflé Recipe with Brown Sugar Topping
- Substitute honey for the sugar – start with 3/4 cup and decrease the milk to 1/2 cup.
- Use a light colored, mild tasting honey so as not to overpower the taste of the sweet potatoes.
- Use organic brown sugar for the brown sugar topping.
- Turbinado sugar may be used in place of brown sugar in the brown sugar topping.
Enjoy any or all of these options otherwise, you can let this wonderfully yummy recipe for sweet potatoes fall into 20% of the 80/20 rule!
Tips for Making this Sweet Potato Soufflé Recipe with Brown Sugar Topping
- This Sweet Potato Souffle with Brown Sugar Topping Recipe can be doubled, tripled or quadrupled making it a great crowd pleaser!
- I normally double the brown sugar topping – it makes the dish!
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Good enough to be dessert! Try this at your next holiday gathering - there is no need for marshmallows.
- 1 c. brown sugar may substitute sucanat
- 1/3 c. whole wheat flour may substitute almond flour
- 1 c. chopped nuts
- 1/4 c. melted butter
Mix all casserole ingredients together and pour into a greased baking dish.
- Mix the topping ingredients thoroughly and sprinkle over souffle. The mixture will be crumbly.
- Bake at 350F for 35 minutes.
- Enjoy!
Gluten Free Option: Substitute almond flour for the flour
Other Healthy Options:
- Substitute honey for the sugar - start with 3/4 cup and decrease the milk to 1/4 cup.
- Substitute sucanat for the sugar and brown sugar in the topping.
- Use a light colored, mild tasting honey so as not to overpower the taste of the sweet potatoes.
- Use organic brown sugar for the brown sugar topping.
- Turbinado sugar may be used in place of brown sugar in the brown sugar topping.
- Sweet Potato Souffle can be doubled, tripled or quadrupled making it a great crowd pleaser! I normally double the topping - it makes the dish!
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Be sure to check out these other Sweet Potato recipes:
What is your favorite way to eat sweet potatoes? Leave a comment, I would love to know!
I must say, looking at the picture of that bowl, I would have never guessed it was sweet potatoes. Judging by the ingredients included, it must taste great. This is a good one to give to my wife to try!
This sounds utterly delicious, I bet this would be great with a Sunday roast and gravy!
Thanks, Emily – hope you enjoy it!