Trisha Yearwood Sweet Potato Casserole (Easy Souffle Recipe) (2024)

Last Updated on: October 12, 2023

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This Trisha Yearwood sweet potato casserole will make your holiday celebrations a huge success.

If you’re looking for the perfect recipe for the perfect southern Thanksgiving side dish, look no further.

When it comes to southern treats, I like to turn to the best southern cooks I know. Trisha Yearwood is definitely one of them.

Trisha Yearwood Sweet Potato Casserole (Easy Souffle Recipe) (1)


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She’s not just a musical artist, but she’s a fantastic chef, too!

Don’t believe me? Let this sweet potato souffle prove my point.

Trisha Yearwood Sweet Potato Casserole

A sweet potato casserole is a southern classic souffle made with a creamy and buttery sweet potato filling and a crumbly streusel topping.

It’s unclear whether the dish should be served as a side dish or a dessert, but it sure tastes great, either way.

As a side dish, I love it with roast turkey and ham. As a dessert, it’s perfect on its own.

However you decide to serve it, I suggest you make at least two. This casserole is so scrumptious, one isn’t enough.

Trisha Yearwood Sweet Potato Casserole (Easy Souffle Recipe) (2)


For the Sweet Potato Filling:

  • Butter – It makes the filling wonderfully rich.
  • Sweet Potatoes – Not yams! Remember that when it comes to yams vs sweet potatoes, the latter are large and have a smooth skin with orange flesh. Yams, on the other hand, are smaller and have a tough and bumpy skin.
  • Eggs – They bind the ingredients together and make the filling light and airy.
  • Sugar – For sweetness. Use granulated sugar for the filling.
  • Vanilla – It enhances the flavors of sweet potatoes, sugar, and butter.
  • Milk – To saturate the sweet potatoes and create a creamy filling.
  • Salt – To counterbalance the sweetness.

For the Topping:

  • Chopped Pecans – For a crunchy and extra flavorful streusel topping.
  • Brown Sugar – For sweetness. Brown sugar and butter make a heavenly combination.
  • All-Purpose Flour – When mixed with butter, it’s what creates those delectable crumbles.
  • Butter, Softened – It moistens the dry ingredients, resulting in a rich crumble mixture.
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Tips for the Best Sweet Potato Casserole

  • Roast the pecans to give them an even deeper flavor. Simply place the nuts on a baking sheet and pop them in the oven. They roast nicely at 350 degrees for 7 to 8 minutes.
  • If you want to cook the sweet potatoes quicker, slice them into 2-inch cubes. You can either boil, steam, or roast them.
  • Don’t peel the sweet potatoes before cooking. Their skins will come off much easier once cooked.
  • Use a fork if you want your filling to have large chunks of sweet potatoes. If you want the filling to be light and airy with some small sweet potato chunks, use a hand mixer. If you want it to be completely smooth, use a food processor.
  • I usually reach for fresh sweet potatoes, but feel free to make this a canned sweet potato casserole if that’s all you have.
  • If you prefer a marshmallow topping, just skip the pecan streusel and top the sweet potatoes with mini-marshmallows. Bake for 25 minutes, or until the marshmallows are toasted.
  • Not a fan of pecans? Walnuts work perfectly, too.
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How to Store Sweet Potato Casserole

To Make-Ahead:

Sweet potato casserole is most often served at Thanksgiving, which is one of the busiest times of the year.

But here’s the great thing: you can prepare the components up to 24 hours in advance, and just bake when ready!

Here’s how:

1. Prepare the filling as instructed in the recipe card. Let it cool to room temperature and cover with plastic wrap. Refrigerate it for up to 24 hours.

2. Prepare the topping and place it in a Ziploc bag. Refrigerate it for up to 24 hours.

3. When you’re ready to bake it, remove the plastic wrap from the baking dish and top the sweet potato filling with the streusel. Bake it for 40 minutes at 350 degrees Fahrenheit.


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To Store:

Cover the casserole with plastic wrap or transfer it into an air-tight container. Refrigerate it for up to 3 to 5 days.

To Freeze:

You can either freeze the casserole pre-baking or once cooked. Here’s how:

Freezing Unbaked Casserole:

1. Prepare the filling and pour it into a greased baking dish. Let it cool to room temperature.

2. Once cooled, cover the dish tightly with plastic wrap. Freeze it for up to 3 months.

3. Let it thaw in the fridge overnight.

4. When you’re ready to bake it, remove the plastic wrap and top the filling with the pecan streusel. Bake as instructed in the recipe card.

Freezing Baked Casserole:

1. Let the casserole cool completely.

2. Cover it tightly with plastic wrap. You can store the casserole whole or in smaller portions. If doing the latter, place the wrapped portions in freezer-safe bags.

3. Freeze it for up to 3 months.

4. Thaw it in the fridge overnight and reheat it in the microwave.

More Trisha Yearwood Recipes

Trisha Yearwood Sloppy JoesTrisha Yearwood Meatloaf
Trisha Yearwood Mac and CheeseTrisha Yearwood Chicken Tortilla Soup
Trisha Yearwood Blueberry Pancakes

Trisha Yearwood Sweet Potato Casserole (Easy Souffle Recipe) (5)

Trisha Yearwood Sweet Potato Casserole (Easy Souffle Recipe)




Prep time



Cooking time






  • For The Sweet Potato Filling
  • 1/2 cup butter, room temperature, plus more for greasing

  • 5 medium sweet potatoes

  • 2 large eggs

  • 1 cup granulated sugar

  • 1 1/2 teaspoons vanilla extract

  • 1/2 cup milk

  • For the Topping
  • 1 cup finely chopped pecans

  • 1 cup brown sugar, packed

  • 1/2 cup all-purpose flour

  • 1/4 cup butter softened


  • Preheat the oven to 350 degrees Fahrenheit. Grease a 2 1/2-quart baking dish with butter.
  • Rinse and scrub sweet potatoes well. Poke them all over with a fork and bake on a baking sheet covered with foil for 1 hour. Peel once cool enough to the touch.
  • In a large bowl, place the peeled sweet potatoes and mash them until very smooth. Add the eggs, sugar, butter, vanilla, milk, and salt. Beat together with an electric mixer until well-combined. Pour the mixture into the greased baking dish.
  • Make the topping: In a bowl, mix together the pecans, brown sugar, flour, and butter until the mixture resembles wet sand with lumps. Spoon the topping over the sweet potatoes.
  • Bake for 40 minutes, or until the top is slightly brown. Let the casserole sit for 5 minutes before serving. Enjoy!
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Trisha Yearwood Sweet Potato Casserole (Easy Souffle Recipe) (2024)


Why is my sweet potato souffle runny? ›

Roasting sweet potatoes in the oven makes them sweeter and lends caramel-like notes from the natural sugars cooking. Don't add more sugar to make up for it—that could make the souffle runny.

How does Ina Garten bake sweet potatoes? ›

Directions. Preheat the oven to 375 degrees F. Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife.

Why put eggs in sweet potato casserole? ›

A really good sweet potato casserole filling should be light and moist, not dense. If it's dense, then you may not have added an often overlooked ingredient—an egg. An egg adds lift, structure and volume and makes the filling more custard-like.

How do you make sweet potato casserole not watery? ›

Baking intensifies the flavors. Boiling drains out flavor and also makes the sweet potatoes wet. If you bake the sweet potatoes and don't add liquid, you will not have watery sweet potato casserole.

What's the difference between a soufflé and a casserole? ›

What is the difference between a casserole and a souffle? The main difference between a souffle and a casserole is that souffles tend to have a lighter texture and are leavened by egg whites. For this particular dish, the difference between a sweet potato casserole and a souffle is in the texture of the potatoes.

How to thicken sweet potato souffle? ›

To thicken sweet potato souffle, you can stir in more mashed sweet potatoes or another egg. Or try mixing in a different thickening agent, like flour.

Why do you soak sweet potatoes before baking? ›

The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.

Why do you need to soak sweet potatoes before cooking? ›

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy.

Is it better to peel sweet potatoes before baking? ›

The skin will add a little texture, so if you are serving children or sensitive eaters, consider peeling the sweet potatoes before roasting. Cut (Almost) Uniform Pieces. To make sure the sweet potatoes cook evenly, try to cut them all roughly the same size.

Are candied yams and sweet potato casserole the same thing? ›

Spoiler: They're not the same vegetable.

That's because sweet potatoes and yams are in fact very different vegetables that we've come to refer to interchangeably for a number of reasons over the years. While a dish may arrive at your table calling itself "candied yams," it may well have been made with sweet potatoes.

Why is my sweet potato casserole stringy? ›

Sweet potatoes stored at temperatures above 60 degrees Fahrenheit will shrivel and become dry and stringy. Sweet potatoes may develop an off-flavor and the flesh may become discolored when stored at temperatures below 55 degrees Fahrenheit.

Can I use canned sweet potatoes instead of fresh? ›

Canned or frozen sweet potatoes may be substituted for the fresh form in any recipe calling for cooked sweet potatoes as the starting point. Canned sweet potatoes are generally smaller in diameter because of their better canning qualities.

What is the sticky liquid from sweet potato? ›

The ooze is actually referred to as "sap." It is made up of sugar and starch combined with the moisture found in the vegetable, and it escapes out of the damage made from the knife. The sap really equals the sweetness. If it's pouring out of your potato, that means it's a sweet and delicious vegetable.

Why are my sweet potatoes still hard after baking? ›

Pro tips. Use tongs, or an oven mitt to gently squeeze the potato to tell if it's done. If the potato is still firm when squeezed, that means it needs to cook more. It is best to keep the sweet potatoes as dry as possible while baking, air frying, or microwaving for the crispiest skin and fluffiest inside.

Why is my soufflé batter so runny? ›

If you take too long to use the batter, the egg whites will become watery over time. This is why I preheat my pan ahead of time and use all the batter immediately. If the egg whites are not stiff enough, they will cause the batter to fall flat and become watery.

Why is my soufflé runny? ›

Setting standard. Soufflés are best when they're still slightly runny in the centre. To check if a soufflé is set, gently tap the dish – it should wobble just a little bit. If the centre seems too fluid, cook for a few more minutes.

How to fix watery casserole? ›

10 Tips To Fix Or Prevent Watery Casseroles
  1. Prep Vegetables Ahead Of Time. Vegetables boiling on a stove - Solstock/Getty Images. ...
  2. Add A Starch. ...
  3. Experiment With Pasta Or Grains. ...
  4. Take The Lid Off. ...
  5. Drain Fat From Meat. ...
  6. Choose A Dry Or Low-Fat Cheese. ...
  7. Sprinkle Seeds Into Your Bake. ...
  8. Remove Excess Liquid.
Oct 29, 2023

How do you stabilize a soufflé? ›

If you are a bit nervous about making a souffle, you can help stabilize the egg whites by adding 1/16th of a teaspoon of cream of tartar per egg white or about half a teaspoon of cornstarch to savory souffles or one or two tablespoons of sugar toward the end of beating the whites of a sweet one, even if the recipe ...

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