Sweet Potato Soufflé

This completely reimagined Sweet Potato Soufflé recipe is rich, light, and irresistibly balanced. With creamy mashed sweet potatoes, bright orange zest, a touch of miso for savory depth, and cinnamon for cozy warmth, it’s sweet, airy, and full of flavor — perfect for holidays or any special dinner year-round.

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This recipe was originally published on November 20, 2019. It was updated with a new recipe, photos, and recipe information on November 6, 2025.

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When I first shared my sweet potato soufflé recipe, I loved it — but over time, your feedback (and my own taste testing!) convinced me it could be even better. So I went back to the kitchen and completely redid it from the ground up.

The result? A light, fluffy, deeply delicious sweet potato soufflé that’s every bit as cozy and nostalgic as the classic, but with a new depth of flavor and balance that makes it irresistible.

This version is rich and caramelly like your favorite sweet potato casserole, but it has the lift and structure of a true egg soufflé. A little white miso paste adds a subtle savory note that keeps the sweetness in check, while cinnamon and orange zest bring warmth and brightness. It’s sweet but not too sweet — the kind of dish that makes people light up and ask what your secret ingredient is.

Whether you serve it for Thanksgiving, Sunday dinner, or just a cozy night in, this easy sweet potato soufflé is that rare dish that feels both special and comforting. It’s a perfect make-ahead option for holidays, and just as lovely for a regular dinner that deserves something a little extra.

If you can’t get enough of cozy, flavor-packed sweet potato dishes, check out my other celebratory sides, like Scalloped Sweet Potatoes, Candied Whipped Sweet Potatoes, Roasted Brussels Sprouts and Sweet Potatoes, and Caramelized Dutch Oven Sweet Potatoes.

Why You'll Love This Sweet Potato Soufflé

Intro

• A total recipe glow-up — I completely redid this sweet potato souffle recipe to be more flavorful, balanced, and versatile — based on real reader feedback and my own years of testing.
• Sweet, savory, and perfectly balanced — Maple syrup, cinnamon, and orange zest meet buttery mashed sweet potatoes and savory miso for a flavor that’s both nostalgic and elevated.
• Light and airy, yet rich and comforting — The eggs and baking powder give it just enough lift for that soft, fluffy texture while keeping the creamy, custard-like base you love.
• Customizable for any table — Make it dairy-free, gluten-free, or top it with pecans, streusel, or even marshmallows for a classic Thanksgiving-style twist.
• A make-ahead dream — It reheats beautifully and keeps its texture, so it’s perfect for holidays, potlucks, or whenever you want to prep ahead for a special meal.

Ingredients and Substitutions

Sweet Potatoes — You’ll need about 3 pounds, scrubbed clean. Choose evenly sized potatoes so they bake at the same rate and become perfectly tender and caramelized inside. (If your store labels them as yams, that’s fine — they’re often the same variety in U.S. grocery stores.)

Melted Butter or Coconut Oil — Adds richness and that silky, satisfying texture. Use butter for classic flavor or coconut oil to make the soufflé dairy-free with a hint of natural sweetness.

Baking Powder — This is what helps your soufflé rise and stay light. It activates once it’s mixed with moisture and heat, so be sure to bake the mixture soon after preparing it for the best lift.

Salt — A little goes a long way in balancing the sweetness and enhancing every flavor.

White Miso Paste — My not-so-secret ingredient! It adds savory depth and makes the soufflé taste extra rich and complex without being overtly salty.

Maple Syrup or Dark Brown Sugar — Either works beautifully for sweetness. Maple syrup gives a lighter, more nuanced flavor, while brown sugar adds a deeper caramel note.

Orange Juice and Zest — Brightens the dish and keeps it from tasting too heavy. You’ll need about ½ a large orange for zest and ¼ cup of juice.

Ground Cinnamon — Adds cozy warmth and pairs perfectly with the sweet potatoes and maple.

All-Purpose Flour — Just a few tablespoons give the soufflé a gentle structure so it sets while staying soft. Use an all-purpose (1-to-1) gluten-free blend if needed.

Eggs — The key to that light, custardy texture. They give the soufflé lift and stability without any need to whip the whites separately.

Vanilla Extract — Rounds out the sweetness and gives the soufflé its dessert-like aroma. Use pure vanilla extract for the best flavor.

Powdered Sugar (Optional) — A light dusting right before serving adds a pretty finish and a touch of extra sweetness.

How to Make a Sweet Potato Soufflé

This soufflé might look fancy, but it’s surprisingly simple to pull together! Just roast, blend, and bake. Come with me as I show you how to make it.

For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.

Prepare: Preheat oven to 400°F and spray a 2-quart baking dish with non-stick spray.

Step 1: Pierce each sweet potato a few times with a sharp knife or fork.

Step 2: Roll each tightly in a piece of aluminum foil.  

Step 3: Bake the sweet potatoes for 60-75 minutes, or until tender when pressed and cooked through.

Step 4: Remove sweet potatoes from the oven and place on a wire cooling rack. Unwrap the potatoes and let them cool for 15 minutes, or until they are safe to handle.

Carefully peel the potatoes and let them cool for 15 more minutes until just warm (this prevents the hot potatoes from scrambling the eggs).

Step 5: Transfer the potatoes to a large mixing bowl. Add the melted butter or coconut oil, baking powder, salt, white miso paste, flour, eggs, vanilla extract, maple syrup, orange juice, orange zest, and ground cinnamon.

Step 6: Beat on medium speed for 1-2 minutes or until the mixture is smooth and no lumps of sweet potatoes remain.

Step 7: Pour the sweet potato mixture into the prepared dish.

Step 8: Bake for 45-55 minutes, or until it is golden around the edges and set in the center.

Enjoy: Serve hot with (optional) powdered sugar sprinkled on top and enjoy!

Recipe Variations

Whether you’re a soufflé purist or a casserole traditionalist, this recipe is your canvas. Try one of these easy twists to make it your own —

• Classic Casserole-Style — For that nostalgic holiday feel, top the soufflé with chopped pecans, a brown sugar streusel, or a layer of mini marshmallows before baking. It’s a nod to the classic Southern sweet potato casserole everyone loves.
• Streusel — Skip the pecans and instead sprinkle with a simple oat streusel for crunch without the nuts.
• Dairy-Free — Use coconut oil instead of butter. It adds a subtle sweetness that complements the miso, maple, and orange beautifully.
• Gluten-Free — Swap in your favorite 1:1 gluten-free flour blend for a light and fluffy soufflé that sets just right.
• Extra Orange Flavor — Double the zest or add a tablespoon (or 2!) of Grand Marnier or orange liqueur for an elevated, dinner-party-worthy twist.
• Dessert-Style — Serve it warm with whipped cream or vanilla ice cream. The silky texture and caramelized edges make it feel like a cross between pie and pudding.

Chelsea's Recipe Pro-Tips

• Adjust the roasting time for your sweet potatoes — Larger potatoes need longer in the oven. You’ll know they’re ready when they give easily when gently squeezed.
• Let the potatoes cool before mixing in the eggs — This prevents scrambling the eggs and ensures a smooth, fluffy texture. Warm potatoes are fine, just not steaming hot.
• Use miso for savory balance — Don’t skip this twist; it brings depth and makes the soufflé taste extra rich with less added sugar or fat.
• Beat until smooth — Mixing with a hand or stand mixer adds just enough air for that light, custardy texture that makes this dish stand out.
• Mind your bakeware shape — Deep soufflé dishes bake closer to 55 minutes, while shallower casserole dishes finish around 45 minutes. The center should be just set.
• Prep in stages for make-ahead ease — You can roast the sweet potatoes up to 2 days in advance and refrigerate them (still wrapped in foil) until ready to peel, mix, and bake. Avoid assembling the full soufflé ahead of time — the baking powder will lose its lift and the texture won’t be as fluffy.
• Dust just before serving — A sprinkle of powdered sugar adds a pretty finish and melts into a light glaze.

Serving Suggestions

This sweet potato soufflé makes an easy, crowd-pleasing side for just about any meal. Serve it with roasted turkey, baked ham, chicken, or pork tenderloin — it fits right in with all the savory mains.

For holidays or special dinners, round out your menu with sides like Apple-Cranberry Sauce, Stuffing Balls, Healthy Mashed Potatoes, and Soft and Fluffy Dinner Rolls. It’s a simple way to add something a little special to the table without a lot of fuss.

Storage Directions

• Refrigerating: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: Once cooled, transfer to a freezer-safe container and store for up to 2 months. Defrost overnight in the fridge until thawed.
• Reheating: Warm covered in a 325°F oven for about 10–15 minutes, or microwave individual portions until heated through.

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More Holiday Side Dish Recipes:

• Mashed Butternut Squash
• Wild Rice Stuffing
• Corn Soufflé
• Mashed Potato Casserole
• Fresh Green Bean Casserole
• Cheesy Broccoli Casserole
• Savory Bread Pudding

If you liked and made this Sweet Potato Soufflé Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!

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Sweet Potato Soufflé (Updated!)

Chelsea Plummer | Mae's Menu

This Sweet Potato Soufflé is rich, light, and full of cozy flavor — a little sweet, a little savory, and completely satisfying. Made with maple syrup, miso, and a hint of orange zest, it’s a balanced twist on the classic that’s perfect for holidays or any special dinner.

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Side Dish

Cuisine American

Servings 12 servings

Calories 187 kcal

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Ingredients

  

1x2x3x

• 3 lbs sweet potatoes scrubbed
• ¼ cup melted butter or coconut oil
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 1 tablespoon white miso paste
• ¼ cup maple syrup or packed dark brown sugar
• ¼ cup orange juice
• 2 teaspoons fresh orange zest about ½ large orange, zested
• 1 teaspoon ground cinnamon
• 3 tablespoons all-purpose flour or 1-to-1 gluten-free flour
• 4 large eggs
• 1 teaspoon pure vanilla extract
• Powdered sugar to garnish (optional)

Instructions

 

• Preheat oven to 400°F and spray a 2-quart baking dish with non-stick spray.
• Pierce each sweet potato a few times with a sharp knife or fork and roll each tightly in a piece of aluminum foil.
• Bake the sweet potatoes for 60-75 minutes, or until tender when pressed and cooked through (larger potatoes will need to bake longer).
• Remove sweet potatoes from the oven and place on a wire cooling rack. Unwrap the potatoes and let them cool for 15 minutes, or until they are safe to handle.
• Carefully peel the potatoes and let them cool for 15 more minutes until just warm (this prevents the hot potatoes from scrambling the eggs).
• Transfer the potatoes to a large mixing bowl. Add the melted butter or coconut oil, baking powder, salt, white miso paste, maple syrup or brown sugar, orange juice, orange zest, cinnamon, flour, eggs, and vanilla extract.
• Beat on medium speed for 1-2 minutes or until the mixture is smooth and no lumps of sweet potatoes remain.
• Pour the sweet potato mixture into the prepared dish and bake for 45-55 minutes, or until it is golden around the edges and set in the center.
• Serve hot with (optional) powdered sugar sprinkled on top and enjoy!

Notes

Storage Directions

• Refrigerating: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: Once cooled, transfer to a freezer-safe container and store for up to 2 months. Defrost overnight in the fridge until thawed.
• Reheating: Warm covered in a 325°F oven for about 10–15 minutes, or microwave individual portions until heated through.

Recipe Pro-Tips

• Adjust the roasting time for your sweet potatoes — Larger potatoes need longer in the oven. You’ll know they’re ready when they give easily when gently squeezed.
• Let the potatoes cool before mixing in the eggs — This prevents scrambling the eggs and ensures a smooth, fluffy texture. Warm potatoes are fine, just not steaming hot.
• Use miso for savory balance — Don’t skip this twist; it brings depth and makes the soufflé taste extra rich with less added sugar or fat.
• Beat until smooth — Mixing with a hand or stand mixer adds just enough air for that light, custardy texture that makes this dish stand out.
• Mind your bakeware shape — Deep soufflé dishes bake closer to 55 minutes, while shallower casserole dishes finish around 45 minutes. The center should be just set.
• Prep in stages for make-ahead ease — You can roast the sweet potatoes up to 2 days in advance and refrigerate them (still wrapped in foil) until ready to peel, mix, and bake. Avoid assembling the full soufflé ahead of time — the baking powder will lose its lift and the texture won’t be as fluffy.
• Dust just before serving — A sprinkle of powdered sugar adds a pretty finish and melts into a light glaze.

Nutrition

Serving: 1gCalories: 187kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 72mgSodium: 386mgPotassium: 439mgFiber: 4gSugar: 9gVitamin A: 16309IUVitamin C: 6mgCalcium: 95mgIron: 1mg

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