Try out our light, fluffy sweet potato soufflé recipe. It comes from Midwestern roots, passed down from Aunt Susie, and is now a CharlottesvilleFamily favorite. Kids can help arrange pecans or add a half-pan marshmallow topping, making it a fun family tradition all year long.
A Family Recipe with Midwestern Roots and a Charlottesville Twist
This recipe came from my sister-in-law, known in the family as Aunt Susie. She grew up in the Midwest, where comfort foods are simple, satisfying, and served with pride. I learned to make it in my first kitchen, long before I had a dining table big enough for guests. Now, decades later, it’s the one side dish my kids always ask for, especially at holidays. This sweet potato casserole is a perfect make-ahead dish for setting a cozy table when the Blue Ridge hills turn gold.
Aunt Susie’s version was pure Midwestern hospitality: real butter, farm-fresh sweet potatoes, and just enough sweetness to feel like a treat. Over time, I lightened the texture and added the “half-and-half” topping—pecans on one side, marshmallows on the other—because every family has divided preferences, and this way everyone’s happy.
Here in Charlottesville, it fits right in beside local favorites like roast chicken from the farmers’ market or a ham from a nearby smokehouse. It’s familiar, fuss-free, and comforting—the kind of dish that makes a table feel like home.
How Kids Can Help Make Sweet Potato Soufflé (and Love It)
Cooking with kids doesn’t have to mean chaos; it can mean connection. Here are some ways my children love helping out:
- Pecan patterns: Arrange nuts in spirals, hearts, or family initials.
- Half-and-half topping: Marshmallows on one side and pecans on the other means no arguments at serving time.
- Mashing duty: Help mash the sweet potatoes or sprinkle the sugar (with a grown-up nearby).
- Timer boss: Everyone wants to be the one to announce when it’s “soufflé time!”
Little hands make it special, and guests love hearing that the kids designed the topping.
Aunt Susie’s Fluffy Sweet Potato Soufflé Recipe
Serves: 10–12 as a side | Pan: 9×13 inches | Oven: 375 °F
Ingredients
- 3 lbs sweet potatoes (about 6 large or 9 medium)
- 2 large eggs
- 1 tsp fine salt
- 1 Tbsp ground cinnamon (or 2 tsp cinnamon + ½ tsp nutmeg)
- ¾ cup brown sugar (divided)
- ½ cup unsalted butter, melted (divided if desired)
- 1–1½ cups pecan halves
- Mini marshmallows (optional for half the pan)
Directions
- Cook & cool: Boil whole sweet potatoes until fork-tender, about 30 minutes. Transfer to an ice-water bath; slip off skins.
- Mix: Mash or whip potatoes with eggs, salt, cinnamon, and ¼ cup brown sugar until smooth and fluffy.
- Pan & top: Spread into a buttered 9×13 dish. Sprinkle ½ cup brown sugar and drizzle melted butter on top.
- Kid design time: Arrange pecans in patterns. If doing half marshmallow, leave that half pecan-free for now.
- Bake: Uncovered 25 minutes at 375 °F.
- Finish: Add marshmallows to the reserved half and return to the oven 2–4 minutes until lightly toasted.
Make Ahead: Assemble up to 24 hours before baking; cover and refrigerate. Bake 30–35 minutes from cold.
Local Ingredient Tips & Pairings for Charlottesville Families
Sweet potato soufflé is a classic dish for the fall and winter. When preparing yours, look for:
- Sweet potatoes: Find Virginia-grown ones at the Charlottesville City Market, Crozet Farmers Market, or one of our other favorite local farmers markets.
- Pecans: Local shops often carry Virginia-grown varieties, which are rich and buttery.
- Beverages: Pair with Virginia hard cider or sparkling apple cider for the kids.
This soufflé pairs beautifully with a roast chicken or ham, perfect for weekend dinners or holidays. You can even serve it with barbecue, making it a flexible year-round side.
Hosting and Serving Made Simple
When you’re entertaining guests—neighbors from Albemarle County, grandparents from out of town, or new friends from school—this dish brings warmth without stress.
- Prep ahead: You can easily prepare the dish ahead of time, then bake it right before serving.
- Half-and-half topping: No matter the traditions of your guests, everyone can have their sweet potatoes the way they prefer.
- Give kids credit: Kids love the chance to present “their” soufflé when it comes to the table, and they’re more likely to try a new dish if they helped prepare it.
- Travel-friendly: This sweet potato soufflé recipe reheats wonderfully, making it the perfect option to bring to a family dinner or neighborhood potluck.
Aunt Susie’s Sweet Potato Soufflé FAQs
Can I use canned sweet potatoes in sweet potato soufflé?
Yes! While we recommend buying local produce when you can, sometimes canned is just easier. Be sure to drain them well and reduce the added sugar in the recipe.
How long will sweet potato soufflé keep?
It will keep up to three days refrigerated. To reheat, cover the baking dish with foil and put in an oven set to 325 °F. How long you need to reheat it for will depend on the size of your leftovers; check the temperature every 5-10 minutes.
Can I freeze sweet potato soufflé?
You can make your holidays even easier by preparing your sweet potato soufflé ahead of time and freezing it. The prepared base can be stored in the freezer, unbaked and without toppings, for up to a month. When you’re ready to prepare it, thaw the dish overnight in the refrigerator, then top and bake following the instructions above.
Why Families Love It
Aunt Susie’s sweet potato soufflé recipe is beautiful, practical, and nostalgic: the perfect blend of Midwestern comfort and Charlottesville charm. The scent of cinnamon and butter fills the kitchen, and everyone, from toddlers to grandparents, can have a part in making it.
Sweet potatoes are naturally rich in vitamin A, fiber, and potassium, making this dish as nourishing as it is comforting. While the brown sugar and butter add a touch of indulgence, this soufflé offers a wholesome way to introduce kids to vegetables in a form they truly enjoy: proof that nutritious foods can also be family favorites!
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JENNIFER BRYERTON, Ma Ed., our Publisher and Editor-in-Chief, started her career in teaching, co-founded CharlottesvilleFamily, and is a mom of four. A believer in experiential education and an avid gardener, you’ll see beehives, a fruit and veggie plot, perennial borders, and a chicken coop dot her family lawn west of Charlottesville. Jen also enjoys sharing travel, museums, theater performances, and nature attractions with her family.