Sweet Potato Soufflé with Marshmallows

This classic Sweet Potato Soufflé with Toasted Marshmallows is the ultimate Southern holiday side dish. It’s made with creamy, buttery sweet potatoes and topped with a golden, gooey marshmallow layer. This recipe is perfect for Thanksgiving, Christmas, and family gatherings. It’s easy, comforting, and always a crowd favorite.

It doesn’t have to be Thanksgiving for me to devour pan of Sweet Potato soufflé. I love sweet potatoes fixed any kind of way - candied, baked or in a casserole. It’s all good to me, but this delicious light, fluffy sweet potato soufflé topped with a billowing blanket of toasted yummy marshmallows is one of my favorites.

If you are looking for a crowd pleasing side dish for your Thanksgiving Dinner, this is your dish.

It will go great with any entrée and kids of all ages will love it!

I’ll share with you some tips to making this the BEST sweet potato soufflé that you have ever eaten! Are you ready? Okay let’s get started!

What you’ll need to make Sweet Potato Soufflé with Marshmallows (Full printed recipe is below this post.)

Jumbo Sweet Potatoes Granulated Sugar Salted butter Eggs Whole milk Pure vanilla extract Light brown sugar Self-rising flour Mini marshmallows

How to make Sweet Potato Soufflé with Marshmallows

I like to boil my sweet potatoes rather than baking them for a soufflé. The sweet potatoes stay a beautiful bright orange if you boil them. I boiled them unpeel and the skins peel off very easily. Also it’s best to buy the large jumbo potatoes because they are a lot less stringy that the smaller sweet potatoes.

Beating the sweet potatoes with an electric mixer while they are still warm is another tip to making a perfect soufflé. Then slowly add the sugar and continue beating on high speed. Next add the butter. I use a salted sweet cream butter. No margarine. We want the real thing. It taste sooooo much better! Believe me. Now we’re ready to add the beaten eggs, whole milk and pure vanilla extract. Using pure vanilla is really important. Imitation vanilla just doesn’t measure up to the pure vanilla taste. Pure vanilla is one of the most important ingredients to making this soufflé taste so good. I try to keep Madagascar Bourbon Vanilla on hand. It’s the finest pure vanilla on the market. It’s worth every penny.

Beat the sweet potato mixture until it’s light and fluffy. Spoon soufflé into a greased casserole dish and bake for 30 minutes without the marshmallow topping.

Remove from oven and sprinkle marshmallows on top of soufflé. I cover mine with lots of marshmallows.

You can toast them lightly until the marshmallows are just melting or toast them until they are brown and crunchy.

Do-Ahead Tips

• Make the Sweet Potatoes in Advance: You can bake or boil the sweet potatoes up to 2–3 days ahead. Simply mash them, cover tightly, and refrigerate until you’re ready to prepare the soufflé.
• Prep the Filling the Day Before: Mix the sweet potato filling and spread it into your baking dish. Cover well with plastic wrap or foil and refrigerate. On baking day, bring it to room temperature for about 20–30 minutes before topping with marshmallows and baking.
• Assemble Without Topping: If you’re using marshmallows, wait to add them until the last 10–15 minutes of baking. This keeps them soft, fluffy, and perfectly toasted, not dried out.
• Make the Topping Ahead: If you’re adding a pecan-streusel layer (instead of or in addition to marshmallows), it can be made 2–3 days ahead. Store it in an airtight container in the fridge.

Storage and Freezing Tips

• Leftovers Keep Beautifully: Store leftover sweet potato soufflé in an airtight container in the refrigerator for 3–4 days. The marshmallows may soften slightly, but the flavor stays heavenly.
• Reheat Gently: Warm individual servings in the microwave or reheat the full dish in a 300°F oven until heated through. Add a few fresh marshmallows before reheating if you want that brand-new toasted look.
• Freeze Before Baking (Best Method): Prepare the sweet potato filling and spread it into a freezer-safe baking dish, but do not add the marshmallows. Wrap tightly in two layers of plastic wrap and a layer of foil. Freeze for up to 3 months. Thaw in the refrigerator overnight, then bake as directed and add the marshmallows during the last few minutes to toast.
• Freeze After Baking (Without Marshmallows): If you want to bake it first, leave off the marshmallows before freezing. Wrap tightly and freeze for up to 2–3 months. Reheat covered in the oven and add marshmallows at the end.
• Freezing with Marshmallows Not Recommended: Marshmallows don’t freeze well. They tend to dissolve and lose their texture. Always add them fresh when baking or reheating.

More recipes that you’ll enjoy! Sweet Potato Crunch Casserole Parmesan Squash Casserole The Best Hash Brown Potato Casserole Cheesy Broccoli Rice Casserole Perfect Mashed Potatoes Southern Cornbread Dressing If you make this recipe, be sure to use the #deliciouslysouthern. I would also love to hear from you! Please leave a comment below and follow me on Instagram @aletiadupreeand on Facebook.

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