This Sweet Potato Soufflé is my most favorite Thanksgiving side dish and it’s about to become yours too! In the Smallwood family, this combination of sweet potatoes, pecans and toasted marshmallows is on every Thanksgiving table from Massachusetts to South Carolina.
Sweet Potato Soufflé is inspired by a side dish that has been made for years by my mother-in-law. After I met Britt, I heard many times about this infamous sweet potato soufflé. I was lucky enough to enjoy it on one of my first trips to North Carolina for Thanksgiving. I have to admit that I too found it to be the perfect storm of sweet potatoes, crunchy pecans, and of course the toasted marshmallows.
Over the years I think we have all spent time in the kitchen with Mimi as she has taught us how to make this dish. We’ve all tweaked the original recipe, discovered new ways to toast the marshmallows, and have all shared our findings and tricks with each other. I eventually started swapping canned yams out for fresh sweet potatoes. I tried baking them, microwaving the potatoes, and I have finally settled on a preference for boiling and mashing the sweet potatoes. This recipe is easy to make and mostly healthy, as long as you don’t count the marshmallows.
Make Ahead Tips:
Another great part of this recipe is that the soufflé can be prepared a day in advance. You can make it the night before Thanksgiving while your pies are baking and you are enjoying a glass of wine. Once the soufflé is in the baking pan, cover with aluminum foil and move to the refrigerator. Once your turkey comes out of the oven on Thanksgiving day, toss this soufflé into the oven to bake. You’ll want to add an additional 5-10 minutes to the baking time if you are starting with a cold soufflé from the refrigerator.
This recipe makes 8 servings. If you have a larger gathering, simply double the recipe and bake it in a large rectangular baking pan. You will need to add 15-20 minutes to your baking time to accommodate the larger pan.
Preparing the Sweet Potatoes:
You’ll begin this recipe by peeling and slicing three pounds of sweet potatoes. You will boil the potatoes for 10-12 minutes until the potatoes are tender. Once the potatoes are cooked through, you will strain the potatoes and transfer to a large mixing bowl. Add the 1/4 cup of butter, brown sugar, maple syrup, and cinnamon to the potatoes and mash lightly with a potato masher. Allow this mixture to cool to room temperature.
Assembling the Sweet Potato Soufflé:
Preheat the oven to 350°. Once the sweet potatoes have cooled off, you will mix the chopped pecans and egg into the sweet potato mixture. Spread the soufflé into an 8 x 8 baking pan that has been prepared with cooking spray.
Baking the Sweet Potato Soufflé:
Bake for 45 minutes (50-55 minutes if baking cold from the refrigerator). After 45 minutes, add the marshmallows to the top of the sweet potatoes. Return to the oven to brown the marshmallows. Watch closely so that the marshmallows don’t burn. You can also move the soufflé to your toaster oven and toast or broil the tops of the marshmallows.
We all hope that you love this newest recipe and that Sweet Potato Soufflé becomes a traditional holiday side dish for your family too. If you are looking for additional great sides for your Thanksgiving feast, check out some of these Maple and Thyme recipes.
Other delicious vegetarian recipes
- Gnocchi with Mushroom Ragu and Peas
- Lemon Roasted Asparagus
- Mushroom and Gruyere Quiche
- Grilled Peach Caprese Salad with Honey and Basil
Sweet Potato Soufflé
- 3 pounds sweet potatoes or yams peeled and sliced
- 1/4 cup unsalted butter
- 1/4 cup maple syrup
- 1 tablespoon light brown sugar
- 1/2 teaspoon cinnamon
- 3/4 cup chopped pecans
- 1 large egg slightly beaten
- 25 large marshmallows
- Peel and slice the sweet potatoes. Place them in a large pot and boil until tender, 10-12 minutes. Drain and return to the cooking pot or a large mixing bowl. Add butter, maple syrup, brown sugar and cinnamon. Mash until smooth. Allow this mixture to cool for 30-45 minutes before adding the egg and pecans.
- Preheat oven to 350°. Prepare an 8 x 8 inch square pan with cooking spray.
- Add the beaten egg and pecans to the sweet potato mash and mix until the egg is well incorporated. Bake for 45-50 minutes or until the soufflé is cooked through.
- Removed from the oven and gently nestle the marshmallows into the top of the baked soufflé. Return the soufflé to the oven for 5-8 minutes or until the marshmallows are golden brown. Keep a close eye on the marshmallows so that they don't burn. You can also place the dish in your toaster over and toast or broil the marshmallows until golden. Serve immediately. Leftovers can be stored in the refrigerator for 3-5 days.
KITCHEN TOOLS AND INGREDIENTS THAT CAN BE USED TO MAKE THIS RECIPE:
This post contains affiliate links to products that I use for baking and cooking. If you click on these links, and make a purchase, I will earn a small commission. The commission is paid by the retailers, not by you. I only link to products that I use, love, and think you may love as well.