Sweet Potato Soufflé

Sweet Potato Soufflé
  • 60M Total Time

  • 15M Prep Time

  • 12 Ingredients

  • 8 Servings

Recipe created in partnership with @dininwithjas

Ingredients and Directions


  1. Preheat oven to 350⁰ F.

  2. Bake sweet potatoes for 60-70 minutes until tender.

  3. Let cool, then carefully remove the skin.

  4. In a mixing bowl, mix the sweet potatoes, one stick of melted butter, 1 cup granulated sugar, 2 large eggs, condensed milk, 1 Tbsp vanilla, cinnamon and nutmeg. Combine well with a mixing spoon or stand mixer.

  5. In a separate mixing bowl, combine 1 stick melted butter, brown sugar, flour, 1 Tbsp vanilla and chopped pecans.

  6. In a greased casserole dish, add in sweet potato mixture evenly, then layer the pecan mixture. Top with marshmallows if desired.

  7. Bake for 40 minutes or until golden brown.


  • 4 sweet potatoes
  • 2 sticks butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • ⅓ cup sweetened condensed milk
  • 2 Tbsp vanilla extract, divided
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 cup brown sugar
  • ⅓ cup flour
  • 1 cup chopped pecans
  • 1 cup marshmallows (optional)

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.