Easy Sweet Potato Souffle Casserole

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!

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!)

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.

• Add cinnamon, nutmeg, brown sugar, half-and-half, salt and pepper. Process until combined. Let cool slightly, then blend in eggs.

• Add Comté or Gruyere cheese and pulse until combined.

• 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.

FAQs

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.

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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!

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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).