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Lush, luxurious and fluffy, this sweet potato souffle will become your new favorite side dish for Thanksgiving, Christmas or any holiday!



Total time

0 minutes


  • butter or cooking spray for baking dish
  • 4 pounds sweet potatoes (6-7 medium), peeled and cubed
  • salt for cooking potatoes plus 1/4 teaspoon
  • 1 stick unsalted butter
  • 4 eggs (beaten)
  • 1 cup sugar
  • 1 cup whole milk
  • 3 tablespoons self-rising flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon coconut extract
  • ½ cup chopped pecans
  • 2 tablespoons dark brown sugar (packed)
  • ¼ teaspoon ground cinnamon


  1. Preheat oven to 350 degrees.  Butter or spray a 13 x 9-inch baking dish.  Set aside.
  2. Cook potatoes in salted water to cover until fork-tender, approximately 20-25 minutes.  Melt butter in a large bowl. (I do this over the pot of potatoes but be careful to not let them boil over.)  Drain well, then process through a food mill or potato ricer into the melted butter.  Stir to blend.
  3. Whisk together eggs, sugar, milk, flour, extracts and 1/4 teaspoon salt until smooth.  Add to bowl with potatoes and butter and stir well to combine.
  4. Transfer to prepared baking dish.  Combine pecans, brown sugar and cinnamon in a small bowl.  Sprinkle evenly over the top of the souffle.  Bake for 1 hour or until puffed.  Serve immediately.

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