Cade loves a certain steakhouse here in Utah and they serve up the yummiest sweet potatoes. This sweet potato souffle with brown sugar topping is a copycat!
There’s nothing quite like a comfort food dinner with a pile of sweet potato souffle with brown sugar topping next to it. They are perfectly creamy and soft, a hint of sweetness and spice and then that crispy brown sugar topping. I mean, you take a scoop out and the steam starts billowing, they are all hot and perfect and you start digging in pronto at the very risk of burning every tastebud off your tongue.
And it was worth it because heaven is melting in your mouth. Sweet potato souffle heaven.
Every time we go out to any steakhouse Cade orders a sweet potato to go on the side. Remember our Texas Roadhouse Loaded Sweet Potato Copycat recipe? He’s seriously obsessed with them. But then you go to other steakhouses and they have the sweet potato souffles which are even better in my humble opinion.
The one that Cade loves the most has this crunchy brown sugar topping with brown sugar pecans. I really, really like a crunchy topping on anything. Even macaroni and cheese with a panko topping is one of my favorite things ever. It’s all creamy and cheesy and crunchy, hitting all of those favorite textures!
Sweet Potato Souffle with Brown Sugar Topping
This sweet potato souffle with brown sugar topping is basically mashed sweet potatoes mixed with a few ingredients like milk, butter and egg to give it more lift and fluffiness. We throw in cinnamon to give it a little more warmth which is so nice in such a great root vegetable.
The topping, as already stated is just like making a crumble, flour, brown sugar, cold butter and then the addition of panko bread crumbs to make it nice and crunchy on top.
You’ll notice the difference when you make it compared to just a sweet potato casserole. A sweet potato casserole can be made with chunks of sweet potato or smashed sweet potato. It’s a more dense, heavy dish like a thick mashed potato (unless they are cubed).
A sweet potato souffle is lighter and more delicate. It’s a great contrast to that bold, crunchy topping.
What Goes with Sweet Potato Souffle?
Sweet potato souffle can be a dish for all year round or the holidays. It’s so great because it has a flavor that can be matched with many dishes. Here are just a few that we enjoy:
- Tender Slow Cooker Whole Chicken
- World’s Best Carolina Pulled Pork
- The Absolute Best Prime Rib
How Long Can Sweet Potato Souffle Sit Out?
You might be wondering, how long can sweet potato souffle sit out since it has dairy and egg in it. Well, because of baking the sweet potato souffle it’s actually safe to let it sit out for up to 4 hours.
In fact, sweet potato souffle is just as good barely warm as it is hot. Serve it either way.
Cold is a no-go because the fat will begin to show and solidify without being reheated.
Can I Make Sweet Potato Souffle a Day Ahead of Time?
Here’s the best part about sweet potato souffle. And you can certainly take my word for it as it’s Cade’s Thanksgiving request every year. I don’t like to prep ingredients all week and then slam recipes out on Thanksgiving. Instead, I like to literally make the recipes a whole day or two ahead of time. This has become the only way for me to do holidays as it lets me sit and visit with my loved ones instead of stressing or cooking in the kitchen all day.
Alright, so can I make sweet potato souffle a day ahead of time or will it ruin it?
You not only can make it a day ahead of time, you absolutely SHOULD! It’s so easy to completely make the dish and then you have two options:
- Prep the dish, cover with foil and store in the fridge until you are ready to bake. You can do this up to 36 hours ahead of time.
- Make and bake the dish, allow it to cool completely and then if it’s going to be over 4 hours, store it covered in the refrigerator. Once you’re ready to serve the dish, leave the foil on and heat the oven to 350 degrees Fahrenheit. Bake for 20 minutes then remove the foil and re-crisp the top, turning it up to 400 for up to 10 minutes if needed.
Can Sweet Potato Souffle be Frozen?
Alright, I’ll be honest with you, as much as we love sweet potato souffle we often can’t get through an entire casserole dish of it. Not yet at least. Our kids are still so little it’s tricky to make some recipes as it’s too much food for their little bellies. When we have leftovers I always want to freeze them so that we can have it a week or two later.
Both Cade and I don’t love eating leftovers for three days in a row so freezing is my quick solution.
Sweet potato souffle can reheat a little funny as liquid accumulates in the freezing process so make sure that you wrap it tightly with saran wrap or carefully scoop it into a gallon sized freezer bag. Press out the air and make sure it’s flat in the freezing process.
You can let it stay in the freezer for up to 2 weeks.
To reheat: Carefully place the souffle back in a casserole dish and cover with foil. Bake at 350 for 20 minutes, remove the foil and bake until the topping is crisp.
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Sweet Potato Souffle
- 3 sweet potatoes medium
- 1 egg large
- 1/4 cup butter melted
- pinch salt
- 1/4 cup white sugar
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 2 tablespoons milk any milk will do, or heavy cream
Brown Sugar Pecans
- 1/2 Cup pecans chopped
- 1 Tablespoon Butter
- 1/2 Teaspoon Cinnamon
- 1-2 Tablespoons Brown Sugar
- 1/4 cup butter cold and cut in cubes
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup panko bread crumbs
- Preheat the oven to 400 degrees.
- Place a piece of tin foil on the oven rack.
- Pierce the sweet potatoes with a fork and bake for 45-60 minutes or until tender.
- Carefully peel the potatoes and turn the oven down to 350 degrees.
- Place the sweet potatoes in a large bowl and smash them until smooth.
- Add the egg, butter, cinnamon, salt, sugars, vanilla and milk.
- Using a handheld or standing mixer, beat everything together until smooth.
- Pour the mixture into an 8×9″ baking dish and bake for 30 minutes.
- Remove from the oven and top with the crumb topping, and bake for an additional 20 minutes.
- Allow to cool for 5 minutes and serve.
- Brown Sugar Pecans
- In a skillet over medium heat, add the pecans and toast evenly for about a minute, tossing often.
- Add the butter and as it's almost melted, stir in the cinnamon and brown sugar. As soon as things are coated, pour out onto a piece of parchment paper to cool.
- In a medium sized bowl, add the cold butter, flour, sugar and cinnamon.
- Using a pastry cutter or fork, cut into the mixture until the butter is well incorporated.
- I like to use my hands at the end.
- Stir in the panko and pecans and set aside until you’re ready to top the casserole.