sweet potato souffle

This Sweet Potato Soufflé Will be the Hit of Your Christmas Dinner

Try making a sweet potato soufflé this holiday!

No holiday spread is complete without the potatoes! Some like them mashed, some like them marshmallowed, but souffle’d makes for the best spud. It’s an elegant and rich potato side to pair with Christmas dinner.

Tami Steggell shares the recipe for sweet potato soufflé. She shares the best potatoes for this recipe, and what the different potato varieties bring to the dish.

Find more from Tami on Instagram, @bitemeindustries, or on her website, www.bitemeindustries.com.


Sweet Potato Soufflé

(Jersey White Sweet Potato)
By @bitemeindustries

This soufflé has been baked in our family for as long as I can remember.  The white fleshed Jersey yam has always been our yam of choice on the table for the holidays.  Arguably we should make it more often!  The pale, mildly golden yams are gently sweet, a must have side dish worth celebrating. Also called a Hannah yam.



  • 4 cups white jersey yam, baked (900g)
  • ¼ cup sugar (59g)
  • ½ tsp. of salt (3g)
  • 2 eggs, large (100g)
  • 4 tbs butter, softened (45g)
  • ½ cup heavy cream (110g) Darigold 40%
  • 1 tsp vanilla (4g)

Topping: Mix and sprinkle on top of soufflé before baking

  • 1/3 c brown sugar (65g)
  • ¼ c flour (40g)
  • 3/4 c chopped pecans (90g)
  • ¼ c melted butter (56g)


  1. Preheat oven to 350°F/180°C bake 3 medium large white flesh yams until sugars begin to caramelize on pan, about 2 hours (2 jumbo). Remove, let cool. Skins will wrinkle as they cool. Peel skins off and weigh out 900g of yams. These can be baked a day ahead.
  2. In a food processor, add yams, sugar, salt, eggs, butter, heavy cream, and vanilla, blend until smooth and creamy. Pour into a baking dish greased with butter.
  3. Prepare the topping: In a bowl add brown sugar, flour, chopped pecans, melted butter. Blend with your hands, using your fingertips to fully integrate. Sprinkle evenly on top of the soufflé.
  4. Bake until puffed up on top, about 45 minutes.

Pro Tips

  • To double: Use the weight measurement to quickly scale up your recipe for a 9x 13 bake dish.
  • Yams can be baked ahead the day before and stored in the refrigerator.
  • Soufflé can be prepared 1-2 days ahead and baked on the day of serving.


  • Food Processor
  • small bowl for topping
  • small knife to peel baked yams
  • spatula to scraped out food processor
  • 9” square porcelain bake dish


So why do I call it a sweet potato soufflé when we are using a yam?  The orange sweet potato has been traditionally mislabeled an orange yam, and the white jersey sweet potato has been called a yam. Grocers use the terms “yam” and “sweet potato” interchangeably, so here’s what you’re looking for. Either of these will do.


Jersey White Flesh “Yam” Sweet Potato a.k.a. Yellow Sweet Potato

This variety is an “old-fashioned” sweet potato with a golden yellow skin at harvest time which fades to buff or tan after storage. The flesh color ranges from creamy white to bright yellow with an occasional pink variegation. It has a dry, meaty flesh that is exceptionally sweet and creamy and retains its form when baked.


Hannah Sweet Potato

Color: Light brown skins, white flesh.
Flavor: Sweet.
Texture: Dense, firm, creamy.
Best uses: Roasting, mashing.

White-fleshed, when cooked, these sweet potatoes have a slight flakiness akin to a regular potato. Hannahs are dense, firm, and creamy, and much less prone to becoming waterlogged than orange sweet potatoes. Their firmness and dense texture makes Hannah sweet potatoes ideal for this soufflé.

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