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Gourmet Sweet Potato Souffle

Tina Hayes

"This is one of my most-requested dishes, and it's perfect for Easter, Thanksgiving, or anytime you need a fancy side dish. It looks much more difficult to make than it is, and guests are always impressed! Even people who don't like sweet potatoes ask for second helpings! I hope you enjoy it too. Maple syrup can be substituted for the vanilla extract."
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1 h 20 m servings 251 cals
Original recipe yields 16 servings


  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain, and set aside.
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart souffle dish. Sprinkle dish with 1 tablespoon white sugar, shaking dish to evenly coat bottom and sides.
  3. Place the sweet potatoes into the bowl of a food processor. Add the butter, 3/4 cup sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. Process until mixture is smooth. Pour into prepared souffle dish.
  4. Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
  5. Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.

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Read all reviews 58
  1. 78 Ratings

Most helpful positive review

I've been making this forever and everyone always loves it. I usually top it with chopped pecans for some extra crunch.

Most helpful critical review

Too sweet for my taste. Also took much longer to bake than stated in the recipe Was still very liquid in the middle. Should increase baking time by 30 minutes or more when using over 3 lbs. o...

Most helpful
Most positive
Least positive

I've been making this forever and everyone always loves it. I usually top it with chopped pecans for some extra crunch.

Fabulous! I made it for Christmas dinner at a friends house - they asked for an 'authentic American' holiday dish but I just can't do candied yams as they are far too sweet. I couldn't be bother...

This was a nice side dish. It wasn't quite what I expected though...I've never made a souffle before, but I thought it was supposed to 'pouf' up. This came out like mashed sweet potatoes with p...

I made this dish for Thanksgiving and everyone absolutely loved it! It's been requested for all holidays going forward. I did make a few changes. I used about 2/3 the sugar called for in th...

I noticed that some people complained of a mashed potatoes texture instead of a fluffy look and feel. if you whip the mixture, like you are trying to make a whipped cream it helps a lot! I got r...

This dish had an amazing flavor! Everyone raved about it at Easter dinner. I made the whole thing the night before and refrigerated overnight. I also sprinkled with pecans as others suggested...

Also have had a very similar recipe for years- A MUST HAVE at Thanksgiving!!! Highly recommend topping with candied pecan halves (or just sprinkly some brown sugar atop your nuts) before baking....

Made this recipe at Thanksgiving and Christmas. Got many compliments from family members and friends. Many compliments came from people who claimed they didn't much care for sweet potatos! Re...

I made this dish for Christmas dinner, and everyone loved it. This is not a real souffle, however this makes a very light and tender dish. Something that everyone raved about. It makes a large a...