It’s time to try a different sweet potato casserole, one without marshmallows. Instead, add pears and honey and make it light and airy with egg whites. A savory side dish that’s perfect for serving at your holiday table or Sunday supper.
Change Things Up and Try a Sweet Potato Souffle
Almost any holiday or special dinner needs a sweet potato side dish. Do you always go to your tried and true recipe? I generally make a sweet potato casserole with bourbon or I might top a sweet potato casserole with pretzels.
This Spring, try branching out and make a sweet potato souffle, sounds fancy but it’s simple to make and is amazing with ham for Easter dinner or Mother’s Day lunch.
Sweet potato casseroles are known for their natural sweetness and rich creamy texture, which makes them an irresistible side dish for special occasions. The addition of pears and honey in this recipe, adds even more depth of flavor.
Made with similar ingredients as a classic sweet potato casserole, but with a lighter, airier texture everyone will love.
One thing that all sweet potato dishes must have is a sweetness component. It’s from apples in a layered apple and sweet potato casserole or marshmallows or brown sugar. Instead of sugar, this casserole is filled with chopped pears and honey for extra sweetness that’s not too overwhelming. It still tastes great as a side dish without crossing over as a dessert.
Why you need this recipe for Sweet Potato Souffle
- Crowd-pleaser: Sweet potato casseroles are a classic side dish that are loved by people of all ages. They can easily be made in large quantities so they are great for large gatherings or potlucks.
- Versatile: they can be served as a side dish with a variety of main course dishes, like ham, turkey, or beef and you can dress them up with marshmallows, crumbles, or nuts depending on how sweet or savory you want the dish.
- Easy to prepare: Most sweet potato casserole require minimal hands on preparation, are easy to make and can be prepped in advance and baked when needed.
Sweet Potato Souffle vs Casserole
While souffles and casseroles are very similar, the main difference is that souffles have a lighter texture due to beaten egg whites. A typical egg souffle will puff up, the sweet potatoes keep that from happening in this dish, but they still add a light and airy texture to the casserole.
You’ll love this Easy Sweet Potato Souffle
- It has a fluffy texture, yet creamy sweet potato base that makes it perfect for special occasions.
- It’s a delicious side dish to ham, pork tenderloin, or ribs.
- The sweetness from the honey combined with the flavors of the pears takes this recipe to the next level.
- You can make this impressive recipe in under an hour.
Sweet Potato Souffle Ingredients
- Sweet potatoes – You’ll need roughly three medium sweet potatoes or about 1 and ½ pounds. You can use canned sweet potatoes. However, most canned sweet potatoes have a light syrup which will add extra sweetness to this recipe. You might want to eliminate the honey if using canned yams.
- Pears – Pears are the secret to this amazing sweet potato casserole recipe. They add so much flavor and sweetness with less sugar than a marshmallow topped sweet potato casserole.
- Honey – honey adds a sweetness to the dish without making it overly sweet.
- Eggs – they are what makes this casserole so light and airy.
- Pantry staples – butter, lemon and bread crumbs. Try some white pepper for a slightly milder pepper taste.
Pro Tip: Save time when making sweet potato casseroles and cook the sweet potatoes in the microwave.
How to make a Sweet Potato Souffle
Step 1: Cook sweet potatoes
You can cook the sweet potatoes in the microwave, or bake them ahead of time. Whatever is easier for you.
Step 2: Get everything ready
Sprinkle breadcrumbs at the bottom of a large baking dish. This gives the outside a little texture and keeps it from sticking to the side of the pan. You can leave these out and just butter the casserole dish.
Step 3: Peel pears
Add peeled and chopped pears to a small bowl then coat in lemon juice to keep them from turning brown and to add a punch of flavor.
Step 4: Combine pears and potatoes
Mash the sweet potatoes, and combine with the pears. Throw in seasoning and use a hand mixer to combine.
Step 5: Beat the eggs
Beat in the egg yolks with the sweet potato mixture. In a separate bowl, beat the egg whites until peaks form. Carefully fold in the egg whites.
Step 6: Bake!
Bake until the top starts to brown.
For the best results, it is better to assemble this right before baking, otherwise the egg whites will deflate.
Easy Sweet Potato Souffle storage
This dish will keep in the fridge for up to 3 days. Make sure to store it in an airtight container or wrapped in plastic wrap after it’s cooled completely. You can also freeze this casserole dish in a freezer-safe container for up to three months.
What to serve with this Sweet Potato Souffle Recipe
- Serve this sweet potato souffle with bacon wrapped chicken for a crowd pleasing meal.
- This recipe is the perfect side dish to pork tenderloins or ham at holiday meals.
- You can never go wrong serving the classic potatoes and steak combination.
- My chicken in white wine recipe alongside this sweet potato souffle is another favorite!
How to make Sweet Potato Souffle FAQs
Why is my sweet potato casserole runny?
Since this sweet potato casserole has both egg whites and egg yolks they bind the sweet potatoes and keep it from being runny. If it is runny, the sweet potatoes might not have cooked enough prior to assembling the casserole.
More sweet potato Dishes to Try
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Easy Recipe for Sweet Potato Souffle with Pears
Ingredients
- 3 medium sweet potatoes 1 ½ pounds
- 1 tablespoon butter
- 2 tablespoons breadcrumbs
- 3 pears peeled and chopped
- 1 lemon
- ⅛ teaspoon white pepper
- ½ teaspoon salt
- 2 tablespoons honey
- 2 eggs separated
Instructions
- Cook the sweet potatoes in the microwave (wrap in a damp paper towel and microwave for 3 minutes, turn and microwave for 3 more minutes until soft) In the alternative, bake for 50 minutes at 375º.
- Preheat the oven to 425º. Butter a 9 x 13 baking dish and coat with bread crumbs.
- Peel, core and chop the pears into small chunks and place in a large mixing bowl. Sprinkle with lemon juice.
- Squeeze the peelings off the sweet potatoes and add the flesh to the bowl with the pears. Season with salt, pepper and honey.
- With a hand mixer, mixer until well combined, it will still be lumpy from the pears. Beat in egg yolks.
- In a separate bowl beat egg whites until stiff peaks form. Add ⅓ of the egg whites to the sweet potato mixture and combine. Then gently fold in the remaining egg whites. Pour into the baking dish.
- Bake for 35-40 minutes until the top starts to brown.
Barbara’s Tips + Notes
- You can cook the raw sweet potatoes in the microwave or in the oven. Let them cool slightly before making the casserole so the eggs don’t cook when added.
- If you don’t want to add breadcrumbs to the baking dish, just butter it or use a cooking spray.
- For the lightest casserole, gently fold in the egg whites.
Nutrition
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Shelley says
Can this be baked a day in advance and reheated? Best method and timing?
Thanks!
Barbara Curry says
You can make the sweet potatoes in advance but since you want this to be light and fluffy, you’ll need to assemble it with the eggs and egg whites no more than an hour before baking.
Shelley says
Thank you!