Trisha Yearwood Sweet Potato Casserole (Easy Souffle Recipe)

Jump to Recipe

Trisha Yearwood Sweet Potato Casserole (Easy Souffle Recipe)

From cozy holiday gatherings to Sunday suppers, sweet potato casserole has earned its spot on southern tables. When you want a version that’s equal parts homey and impressive, Trisha Yearwood’s take on this classic delivers. This easy sweet potato souffle features creamy mashed sweet potatoes beneath a crunchy pecan streusel. It’s the perfect blend of buttery richness, subtle sweetness, and layered texture in every bite.

Whether you’re searching for the ultimate Thanksgiving side dish or craving comfort food, this casserole’s flavor, simplicity, and versatility will win you over.

What Makes Trisha Yearwood’s Sweet Potato Casserole Special

Southern sweet potato casseroles typically walk the line between side and dessert. What sets this recipe apart is its soufflé-style filling—light, fluffy, and super creamy. The pecan streusel topping adds a crackly finish, making each forkful satisfying. The casserole pairs beautifully with roast turkey, ham, or classic holiday mains, but you could honestly enjoy it as a sweet treat any time.

Key elements of this recipe include:

• Lush sweet potato base, lightly sweetened and scented with vanilla.
• Eggs for lift and creaminess.
• A brown sugar-pecan topping, crispy and buttery after baking.

You get an inviting dish that appeals to all ages and tastes. It’s also easy enough for weeknights and special enough for celebrations.

Ingredients

Sweet Potato Filling

• 3 large sweet potatoes (about 2 pounds)
• 6 tablespoons unsalted butter, melted
• 2 large eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt

Streusel Topping

• 1 cup chopped pecans
• 1/2 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 4 tablespoons unsalted butter, softened

Ingredient Tips

• Use sweet potatoes with orange flesh for natural creaminess and color.
• Swap pecans for walnuts if needed, or omit for nut allergies.
• Whole milk makes the filling richer, but 2% works.
• For extra flavor, add a pinch of cinnamon or a dash of nutmeg to the filling.
• If using canned sweet potatoes, drain and mash 3 cups.

Step-by-Step Instructions

Step 1: Prepare the Sweet Potatoes

Start by scrubbing the sweet potatoes well. No need to peel them yet.

Cooking Methods:

• Boil: Place whole sweet potatoes in a pot, cover with cold water, and boil for 30–40 minutes until very tender.
• Roast: Bake at 400°F for 45–50 minutes. This method concentrates sweetness and flavor.

Once cooked, let them cool so you can handle them easily. Slip off the skins—they peel away cleanly.

Mash the flesh until mostly smooth with a potato masher or fork. Leave a few small chunks if you like rustic texture, or use a hand mixer for a fluffier consistency.

Step 2: Mix the Filling

In a large bowl, combine mashed sweet potatoes with melted butter, eggs, sugar, milk, vanilla, and salt. Whisk or mix until everything is blended and the mixture is silky.

• For soufflé-like lightness, beat with a hand mixer for a minute or so.
• Add eggs only after the potatoes have cooled slightly, so they don’t scramble.

Spread the sweet potato mixture evenly in a buttered 2-quart baking dish.

Step 3: Prepare the Streusel Topping

Combine pecans, brown sugar, and flour in a small bowl. Add softened butter and work it in with your fingers or a fork until the mixture is crumbly and resembles coarse sand.

Evenly sprinkle the topping over the sweet potato base.

Step 4: Bake the Casserole

Preheat your oven to 350°F.

Bake uncovered for about 35–40 minutes, or until the top is golden brown and the center is set. The edges will bubble, and the topping will crisp up.

Let the casserole cool for 10 minutes before serving. This helps it set and makes scooping easier.

Flavor Variations and Substitutions

This casserole lends itself to tweaks and adjustments without losing its comforting essence:

• Nut-Free: Leave out the pecans. Try toasted oats for extra crunch.
• Marshmallow Top: Replace the entire streusel with 2 cups mini marshmallows placed over the unbaked filling. Return to the oven for the last 10 minutes to toast.
• Vegan/Dairy-Free: Use vegan butter and a non-dairy milk. Omit eggs and add 2 tablespoons flaxseed meal mixed with 4 tablespoons water.
• Spices: For extra warmth, stir in 1/2 teaspoon cinnamon or 1/4 teaspoon nutmeg.

Experiment with flavors until you find your favorite version.

Tips for the Best Sweet Potato Souffle

• Roast for Depth: Roasting the sweet potatoes brings out their sweetness.
• Texture Control: Choose your blending tool based on your desired filling texture.
• Fresh vs. Canned: Fresh sweet potatoes yield the richest flavor, but canned works for convenience.
• Toasting Pecans: Briefly toast pecans in a dry skillet to enhance their nutty taste before adding to the streusel.
• Eggs at Room Temperature: Using room temperature eggs helps them blend smoothly.
• Avoid Over-Baking: Check for a barely set center to avoid dry filling.

Make-Ahead and Storage

Life gets busy around the holidays. Luckily, sweet potato casserole can be prepped ahead or stored for later with minimal fuss.

Making Ahead

• Filling: Mix the filling the night before and store, covered, in the fridge.
• Streusel: Prep the topping separately and store in a sealed container.

When ready to bake, assemble and bake as usual. Add 5–10 minutes to the baking time if the filling is cold.

Storing Leftovers

• Refrigerate cooled casserole, tightly covered, for 3–5 days.
• To reheat, microwave individual portions or warm in a 300°F oven for 15–20 minutes.

Freezing

For long-term storage, this casserole freezes well.

• Unbaked: Assemble, wrap tightly, and freeze for up to 3 months. Thaw overnight before baking.
• Baked: Cool completely, then freeze covered or in portions. Defrost in the fridge and reheat gently.

Serving Suggestions

This casserole shines as a holiday side, especially for Thanksgiving or Christmas. Set it beside roast turkey, glazed ham, green beans, and cranberry sauce. Its sweetness also complements roasted chicken or pork loin.

Serve it warm, scooped straight from the dish. Add a dash of cinnamon or a swirl of whipped cream if you prefer it as a dessert.

Troubleshooting and Frequently Asked Questions

Why is my filling runny?
Too much liquid, or the potatoes weren’t cooked enough before mashing. Next time, roast them to remove excess moisture, and drain well after boiling.

How do I prevent a soggy topping?
Bake uncovered, use softened—not melted—butter in the streusel, and avoid overmixing so the topping stays crumbly.

Can I make this gluten-free?
Absolutely. Substitute a gluten-free all-purpose flour blend in the topping.

What if I don’t have pecans?
Use another nut, like walnuts, or go nut-free.

Nutritional Overview

Here’s a quick look at what goes into a serving of this casserole. For more detailed information, consult your specific ingredients.

Trisha Yearwood’s sweet potato casserole is easy, forgiving, and deeply satisfying. Its combination of silky filling and crunchy topping fits right in with all the best comfort food recipes. Prep it ahead, bake it the day-of, and watch it become a staple at your gatherings. Once you try this version, chances are, you’ll return to it year after year.