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    Home > Recipe Index > Side Dishes > Easy Sweet Potato Souffle Casserole

    Easy Sweet Potato Souffle Casserole

    Published: Nov 1, 2018 · Modified: Oct 29, 2021 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Sweet potato souffle in a baking dish.
    Sweet potato souffle in a baking dish.

    This luscious and creamy sweet potato souffle casserole is the perfect special occasion side dish or vegetarian main course. Best of all, it can be completely prepared ahead!

    Sweet Potato Souffle in baking dish on cooling rack

    Fluffy sweet potato souffle

    If there is a vegetable dish that makes me sigh with pleasure Every-Single-Time-I-Eat-It, it’s this easy sweet potato souffle (video below!). With a luscious, creamy center and a melted cheese topping, it’s one of my all-time favorite holiday side dishes. But it’s also a fabulous vegetarian anytime dinner when paired with a salad. The savory souffle is really easy to prepare, and it can be made in advance. (It's also naturally gluten-free, of course!)

    Sweet potato souffle on spoon

    Easy souffle

    Unlike traditional souffles, there’s no separating of eggs or beating of whites in this recipe—instead everything gets buzzed up right in the food processor. Boiled sweet potatoes are combined with nutty Comté cheese (you could go for a mild Gruyere instead), eggs, half-and-half, cinnamon, nutmeg and a hint of brown sugar for an irresistible sweet-and-savory flavor. Sigh. (Told you.)

    How to make this recipe:

    • Boil cubed sweet potatoes until tender, then transfer them to a food processor with butter. Puree until smooth.
    Process shot showing cooked sweet potatoes in a food processor.
    • Add cinnamon, nutmeg, brown sugar, half-and-half, salt and pepper. Process until combined. Let cool slightly, then blend in eggs.
    Process shot showing the ingredients for the sweet potato souffle casserole in a food processor.
    • Add Comté or Gruyere cheese and pulse until combined.
    Process shot showing the whipped sweet potato souffle ingredients in food processor with cheese sprinkled on top.
    • Transfer the mixture to a buttered baking dish and sprinkle with more cheese. Bake the souffle until it's slightly puffed and golden on top.

    Can I make the sweet potato souffle ahead?

    Yes! This sweet potato souffle is perfect for the holidays or for busy weeknights, as it can be completely assembled the day before. It’s a staple on my Thanksgiving table, and I love that I can make it on Wednesday, then bake it off on Thursday when the turkey comes out of the oven (woohoo!!). It’s hefty enough to be a main course for vegetarians, but it’s also a lovely side dish alongside roasted meats.

    Overhead shot of the sweet potato souffle in a baking dish with a spoon.

    FAQs

    What's the difference between a souffle and a casserole?

    Souffles traditionally incorporate whipped whites and have a lighter, airier texture than casseroles. This dish is a mash-up of the two, using whole eggs to lighten the dish.

    Can I substitute canned sweet potato instead of fresh?

    I don't recommend using canned sweet potato in this recipe, as it will affect the flavor and texture.

    How do I store leftovers?

    Refrigerate any leftovers in an airtight container, then reheat them in the microwave or warm oven.

    Sweet Potato Souffle in baking dish with spoon

    Tips for this recipe:

    • You’ll need a food processor for this recipe. I recommend this 14-cup Cuisinart, which is a total workhorse (it’s the model I feature in my book, The Food Processor Family Cookbook!).
    • I bake the souffle in a 2-quart baking dish. You could use a classic round souffle dish or any deep casserole dish (the one I used was given to me as a gift years ago, but I also love this Emile Henry 2-quart baking dish).
    • The souffle can be completely assembled in advance. Spread it in the baking dish, add the cheese, then cover it with plastic wrap and refrigerate it overnight. Just be sure to let it sit at room temperature for 30-60 minutes to come to room temperature before baking.

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    Other holiday dishes to try:

    • Creamy Homemade Mashed Potatoes
    • Cornbread Stuffing
    • Stuffed Honeynut Squash
    • Caramelized Brussels Sprouts & Mushrooms with Fried Shallots
    • The BEST Easy Cranberry Sauce
    • Maple Roasted Acorn Squash Wedges
    • Get all my gluten free Holiday Recipes!

    Watch the video!

    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Sweet Potato Souffle in baking dish on cooling rack
    Print Recipe Pin Recipe

    Sweet Potato Souffle Casserole

    This luscious and creamy sweet potato souffle is the perfect special occasion side dish or vegetarian main course. With a luscious, creamy center and a melted cheese topping, it’s one of my all time favorite holiday side dishes, and it’s also a fabulous vegetarian anytime dinner when paired with a salad (it’s one of my husband’s favorite weeknight dinners). Best of all, it’s really easy to prepare, and it can be made in advance!! The soufflé gets whipped up right in the food processor using boiled sweet potatoes, nutty Comté cheese (you could go for a mild Gruyere instead), eggs, half-and-half, cinnamon, nutmeg and a hint of brown sugar. It has an irresistible sweet-and-savory flavor. You can use a classic round soufflé dish or any 2-quart baking dish.
    Prep Time35 mins
    Cook Time25 mins
    Total Time1 hr
    Course: Side Dish
    Cuisine: American
    Keyword: easy sweet potato souffle, sweet potato casserole, sweet potato recipe
    Servings: 6 people
    Author: Nicki Sizemore

    Ingredients

    • Butter or oil for baking dish
    • 3 pounds sweet potatoes (about 3 large potatoes), peeled and cut into 1-inch chunks
    • 1 tablespoon plus 1 teaspoon kosher salt, divided
    • 4 tablespoons butter, cut into pieces
    • ¼ teaspoon ground cinnamon
    • ⅛ teaspoon ground nutmeg
    • 2 tablespoons brown sugar
    • ¼ teaspoon pepper
    • ½ cup half-and-half
    • 3 large eggs
    • 4 ounces Comté or Gruyère, shredded (2 scant cups shredded)

    Instructions

    • Preheat the oven to 425˚F. Butter or oil a 2-quart baking dish.
    • Place the potatoes in a large pot, and cover them with an inch or two of cold water. Add 1 tablespoon of the salt. Cover and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the potatoes are tender, about 8-10 minutes.
    • Drain the potatoes, and immediately transfer them to a food processor. Add the butter, and process until smooth. Add the cinnamon, nutmeg, brown sugar, pepper, half-and-half and remaining 1 teaspoon of salt. Process until combined. Let the mixture cool slightly, then add the eggs. Process until light and fluffy. Add half of the Comté and pulse until combined.
    • Transfer the mixture to the prepared baking dish, and smooth out the top with a spatula. Sprinkle with the remaining Comté. Bake 25 to 30 minutes, or until slightly puffed and golden on top. Serve warm.

    Notes

    Do Ahead: The souffle can be assembled and refrigerated overnight (add the cheese, then cover the dish with plastic wrap and refrigerate). Just be sure to let it sit at room temperature for 30-60 minutes to come to room temperature before baking. Leftovers are delicious and can be refrigerated for up to 5 days.
    Tips:
    • You’ll need a food processor for this recipe. I recommend this 14-cup Cuisinart, which is a total workhorse (it’s the model I feature in my book, The Food Processor Family Cookbook!).
    • I bake the souffle in a 2-quart baking dish. You could use a classic round souffle dish or any deep casserole dish (the one I used was given to me as a gift years ago, but I also love this Emile Henry 2-quart baking dish).

    More Side Dishes

    • Vegetarian Cheese & Herb Stuffed Zucchini Boats
    • Hoisin Glazed Baby Bok Choy 
    • Edamame Sushi Salad with Cucumber, Avocado & Pickled Ginger
    • Best Gluten Free Biscuits Recipe (Easy!)

    Reader Interactions

    Comments

    1. Cindy Ho says

      November 16, 2021 at 8:09 pm

      Hi Nicki - Hope you are still checking for questions! How long do you think this dish can sit after it's baked before it starts to sink or deflate and lose some of it's airy-ness?
      Thanks,
      Cindy

      Reply
      • Nicki Sizemore says

        November 17, 2021 at 8:27 am

        Hi Cindy! This souffle isn't light and airy like a traditional souffle, but rather fluffy and creamy. While it will deflate slightly when it comes out of the oven, the texture will stay fluffy and creamy (I actually prefer it once it cools slightly). p.s. leftovers are AMAZING! Let me know if you give it a try.

        Reply
    2. ADRIA says

      November 14, 2019 at 5:01 pm

      Can I freeze this, you think? I’m doing Thanksgiving prep!

      Reply
      • Nicki Sizemore says

        November 14, 2019 at 5:12 pm

        You are my hero for starting your Thanksgiving prep now!! Unfortunately I've never tried freezing the souffle (it never lasts long enough in my house ?) so I hesitate to give you a concrete answer. While I "think" it would work, I'm not sure if it would affect the texture. If you do try it, I would freeze it unbaked then bake it directly from the freezer, increasing the cooking time as needed. Good luck, and keep me posted!

        Reply
    3. Katy M. says

      November 23, 2018 at 4:53 am

      5 stars
      I brought this to our Friendsgiving dinner and it was a hit! Very yummy, thanks! And cute video 🙂 I’ll definitely be making this soufflé again!

      Reply
      • Nicki Sizemore says

        November 27, 2018 at 1:38 pm

        Hooray! I'm so glad you liked it, Katy!

        Reply
    4. sherrie says

      November 17, 2014 at 8:58 pm

      I LOVE THIS!! I will never make sweet potatoes any other way. Sometimes I add pecans to the top halfway through baking.

      Reply
    5. Christi Sziemore Behrend says

      October 23, 2012 at 11:51 pm

      Absolutely delicious! I used parmesean cheese instead of Comte as it was what I had, and used half and half with cornstarch, but it was really yummy. Thanks so much for the great recipe!

      Reply

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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