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Sweet Potato Souffle

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  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 55 min
  • Yield: 8 servings
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3 pounds sweet potatoes, baked and still warm

3 tablespoons unsalted butter, softened

2 ounces cream cheese, room temperature

3 tablespoons light brown sugar

3 large eggs

Kosher salt and freshly ground black pepper


3/4 cup light brown sugar

1/2 cup chopped pecans

1/4 cup all-purpose flour

3 tablespoons unsalted butter, cold, cubed

5 slices bacon, cooked and crumbled


  1. Preheat the oven to 375 degrees F.
  2. Peel the sweet potatoes and add the flesh to a bowl. Beat in the butter using a hand mixer or a stand mixer with the whisk attachment until well combined. Beat in the cream cheese, brown sugar and eggs, adding one at a time. Sprinkle with salt and pepper. 
  3. For the topping: Mix together the brown sugar, pecans, flour, butter and bacon in a separate bowl until it looks crumbly.
  4. Add the mixture to a deep-dish pie plate and bake until puffed and golden, 30 minutes. Let rest for 10 minutes before serving (the souffle will fall slightly).