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Cozy, fluffy, and gently sweet, this sweet potato soufflé blends roasted sweet potatoes, warm spices, butter, and brown sugar into one creamy dream. A bit of chopped pecan crunch on top and whispers of cinnamon make the whole kitchen smell like autumn in a baking dish.

Imagine scooping warm clouds of velvety sweet potato puff from the oven, the top just golden and crisp at the edges, steaming gently. This soufflé has that just-right balance of cozy and festive. It’s not precious or fussy—just a hug in casserole form.

You know those recipes that wiggle their way into your rotation and then quietly never leave? This is one of those. Sweet enough to make you feel like you’re treating yourself, but somehow still fits on the dinner plate (especially next to savory mains). The sweet potato soufflé is rich but light, rustic but tender, slightly nostalgic and very “eat me again soon.” Make it once, and you’ll likely find yourself, fork in hand, deciding whether it even needs a main course at all.

Why You’ll Love this Sweet Potato Soufflé

So, very plainly put: this is not your waxy diner-style sweet potato casserole. It’s smooth and pillowy, with a little whisper of spice and crunch on top for flair.

• The texture is dreamy: Think somewhere between cake and custard—light, airy, and just a little creamy beneath a golden top.
• Mildly sweet, not toothache sweet: The brown sugar sings backup, not lead; the sweet potato is the real star.
• Great make-ahead potential: One less thing to fuss over day-of. The soufflé holds beautifully in the fridge pre-bake.
• No fancy techniques involved: Just a little egg-whipping magic. You don’t need to be Julia Child.
• Smells like a cozy candle, but edible: There’s cinnamon, nutmeg, and roasted sweet potatoes. Enough said.
• Customizable topping: Pecans and brown sugar are great, but toss in oats or crushed gingersnaps if you’re feisty.

Ingredient Notes

Every layer in this soufflé has a tiny job to do. Here’s what makes it tick.

• Sweet potatoes: Roasted until tender and sweet on their own, they’re the base flavor and texture of the whole dish.
• Brown sugar (both kinds): Adds a deep, caramel-like warmth that plays up the natural sweetness of the potatoes.
• Granulated sugar: Just a little helps round out the sweetness without going overboard.
• Eggs (separated): Yolks make it rich, whites make it fluff. This is where the soufflé gets its magic lift.
• All-purpose flour: Thickens just enough for structure without turning it into a brick.
• Milk or heavy cream: Either works, but cream makes it lush. Use what you’ve got chilled.
• Unsalted butter: Melted into the mix and cubed for that crumbly topping. Salted works in a pinch, but you may want to reduce added salt.
• Baking powder: Gives a gentle puff alongside the whipped egg whites.
• Cinnamon, allspice, nutmeg: These cozy warm spices give it that autumn nuzzle without veering into dessert territory.
• Pecans: Add crunch and a little toasted depth in the crisp topping. Walnuts work too, just chop ’em fine.

How To Make This Sweet Potato Soufflé

It’s not complicated, pinky swear. Just one of those puttery, delightfully old-school recipes that rewards a bit of patience (and a touch of butter).

• Roast the sweet potatoes: Give them a good scrub, poke a few fork vents, and bake at 375°F for about an hour. They should feel totally soft and slump a little when you poke them. Let these cool just enough to handle, then scoop out the insides. The skins practically slide off.
• Make the topping (optional but very worth it): Mix brown sugar, flour, and cold butter in a bowl. You can use a pastry cutter, two forks, or your impatient fingers. When it resembles lumpy wet sand, stir in the pecans and cinnamon. Set aside and try not to nibble too much.
• Prepare the soufflé base: Mash your warm sweet potatoes in a big mixing bowl. Add the sugars, egg yolks, milk (or cream), and vanilla. Whip it all together into a gorgeous fluffy golden mush. Then blend in the melted butter, flour, baking powder, spices, and salt.
• Whip the egg whites: In a separate clean bowl, beat the whites until stiff peaks form. This takes about 4 minutes with an electric mixer on high—don’t overdo it or they’ll start to look dry. You want glossy peaks that hold their shape.
• Combine & fold: Whisk a scoop of beaten whites into the sweet potato mixture to lighten it up. Then, using a spatula, gently fold the rest in. The idea is to keep it as airy as possible. A few specks of white are totally fine.
• Bake the soufflé: Pour the batter into a greased 9×13 pan. Smooth the top, then scatter your topping if using. Bake at 350°F for 25–30 minutes until puffed and slightly browned on top. Serve right away while it’s warm and still a little jiggly in the center.

Storage Options

If you somehow have leftovers (I salute your restraint), pop them in the fridge once fully cooled. They’ll keep nicely for 2 to 3 days. Just cover the dish with foil or store portions in airtight containers. The texture might deflate a bit overnight, but it’ll still taste amazing.

Want to freeze it? Totally doable. Bake it first, let it cool fully, then wrap portions well in freezer-safe bags or containers. It’ll last about a month. When ready to eat, thaw in the fridge overnight, then reheat gently in the oven at 300°F until warmed through. The topping might lose a little crunch, but the flavor’s all still there.

Reheating tip? A low oven keeps things fluffy rather than rubbery. Microwave in a pinch, but cover it and go slow.

Variations and Substitutions

Depending on your pantry, preference, or slightly rebellious mood, here are a few twists you might try.

• Dairy-free options: Swap in full-fat coconut milk and a plant-based butter to keep things just as creamy but fully dairy-free.
• Less sweet variation: If you’re planning to serve it with ham or something savory, try cutting the sugar by a third and skip the topping.
• Savory-spiced version: Add a little sage or smoked paprika instead of the sweet spices. Sounds odd, tastes cool.
• More texture: Stir in chopped nuts or even a handful of crushed pumpkin snickerdoodle cookie crumbs into the topping for extra flair.
• Mini soufflés: Pour into ramekins for individual portions and reduce bake time to about 18–22 minutes.
• No topping at all: Totally allowed! The soufflé beneath holds its own.

What to Serve with Sweet Potato Soufflé

This soufflé happily sidekicks a big old meal, but you can also build a whole cozy plate around it.

• For a classic comfort meal, serve it alongside roasted chicken or turkey with gravy. Scoop of soufflé, swipe of meat, maybe something green? It’ll all work.
• If you’re going plant-based or just want balance, a crisp salad with lemony vinaigrette cuts the richness perfectly. Throw in walnuts or apple slices for good measure.
• Pairs beautifully with pork chops or glazed ham. The soufflé adds a soft, sweet balance to anything seared or smoky.
• Want a cozy vegetarian moment? Serve it with something hearty like pan-seared cod and rainbow chard or even a lentil stew spooned nearby.

Frequently Asked Questions

Cozy Sweet Potato Soufflé

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

This sweet potato soufflé is fluffy, gently sweet, and scented with cinnamon and nutmeg. Roasted sweet potatoes, brown sugar, and whipped egg whites are baked under a buttery pecan crumble for a sublime autumn side. Perfect for the holidays or any time you want cozy, comforting baking.

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8 servings

Ingredients

1x2x3x

For the Soufflé

• ▢ 3 pounds (1.4 kg) sweet potatoes about 4 medium, scrubbed
• ▢ 3 tablespoons (36 g) light brown sugar packed
• ▢ 2 tablespoons (24 g) dark brown sugar
• ▢ 2 tablespoons (25 g) granulated sugar
• ▢ 4 eggs separated
• ▢ 3 tablespoons (23 g) all-purpose flour
• ▢ 1/3 cup (80 ml) milk or heavy cream
• ▢ 4 tablespoons (57 g) unsalted butter melted
• ▢ 1 teaspoon (4 g) baking powder
• ▢ 1 teaspoon (5 ml) vanilla extract
• ▢ 1 teaspoon (2.6 g) ground cinnamon
• ▢ 1/4 teaspoon (0.5 g) ground nutmeg
• ▢ 1/4 teaspoon (0.5 g) ground allspice
• ▢ 1/2 teaspoon (2.5 g) kosher salt

Topping (optional, but recommended)

• ▢ 1/2 cup (60 g) pecans chopped
• ▢ 1/4 cup (55 g) light brown sugar packed
• ▢ 2 tablespoons (15 g) all-purpose flour
• ▢ 2 tablespoons (28 g) unsalted butter cold and cubed
• ▢ 1/4 teaspoon (0.6 g) ground cinnamon

Equipment

• ▢
  9x13 inch Baking Dish
• ▢
  Electric mixer
• ▢
  Mixing bowls
• ▢
  Spatula
• ▢
  Oven

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Instructions

 

1. Roast the sweet potatoes: Heat oven to 375°F (190°C). Pierce sweet potatoes a few times with a fork and place on a baking sheet. Roast for about 1 hour, until completely tender. Let cool slightly, then peel and scoop out the flesh.
2. Make the topping (optional): In a bowl, combine brown sugar, flour, and cubed cold butter. Use a pastry cutter, forks, or your fingers to blend until clumpy. Stir in pecans and cinnamon. Set aside.
3. Prepare the soufflé base: Mash roasted sweet potatoes in a large mixing bowl until very smooth. Add brown sugars, granulated sugar, egg yolks, milk or cream, and vanilla. Beat together until fluffy. Mix in melted butter, flour, baking powder, cinnamon, nutmeg, allspice, and salt.
4. Whip the egg whites: In a clean bowl, beat egg whites with an electric mixer on high until stiff, glossy peaks form (about 4 minutes).
5. Fold together: Whisk a dollop of whipped whites into the sweet potato mixture to lighten. Gently fold in remaining egg whites with a spatula, just until incorporated.
6. Bake: Pour mixture into a buttered 9x13-inch baking dish and smooth the top. Scatter topping over the surface if using. Bake at 350°F (175°C) for 25–30 minutes, until puffed and golden at the edges. Serve warm.

Notes

Storage: Leftovers keep refrigerated for 2–3 days and can be reheated in the oven at 300°F until warmed through. Freeze fully baked soufflé for up to a month; thaw and gently reheat before serving. For dairy-free, use coconut milk and plant-based butter. Cut sugar for a more savory side. The soufflé will deflate a bit as it cools—that’s normal!

Nutrition

Calories: 295kcal | Carbohydrates: 38g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 79mg | Sodium: 216mg | Potassium: 444mg | Fiber: 3g | Sugar: 16g | Vitamin A: 15180IU | Vitamin C: 21mg | Calcium: 76mg | Iron: 1.7mg

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Crispy-edged potatoes, melty cheddar, and savory beef all baked up in one warm, cheesy dish—this hamburger potato casserole brings together ground beef, potatoes, cheddar cheese, and creamy mushroom soup in the coziest way.

If your kitchen smells like sautéed onions and bubbling cheese by the end, congrats—you’ve done it right.

Sometimes you just want dinner to be easy and predictable—but not boring. That’s where this hamburger potato casserole strolls in, totally unfussy in its layers but deeply comforting in flavor. The meat gets seasoned and savory, the potatoes turn creamy-soft, and the cheese ties it all together (twice, because why hold back?). Plus, there’s no need to pre-cook the potatoes. Lovely, right?

Whether it’s Thursday evening and your fridge is half a mystery, or you’re feeding people whose approval hinges on melted cheese, this dish has your back.

Why You’ll Love this Hamburger Potato Casserole

This one’s more of a craving than a recipe—straightforward, cozy, and built for second helpings.

• Ridiculously simple to make: You sauté, layer, whisk, pour, bake—nothing weird or fancy required, just classic comfort food behavior.
• Layers of texture and flavor: Soft, starchy potatoes meet juicy beef, and the edges crisp up just enough to make you hover near the oven.
• Leftovers are high-tier: Somehow, the potatoes soak up even more flavor overnight. You’ll want to hover near the fridge the next day too.
• Budget-friendly but generous: Uses basic grocery staples in a way that feels… expansive. Like it feeds your soul and then your neighbor’s.
• Kid (and adult) approved: It’s hard to argue with cheese, carbs, and beef. Honestly, who would try?
• Easy to tweak: Swap a cheese, add a veggie, sneak in a spice—this casserole won’t flinch.

Ingredient Notes

Before we dive into the cheesy wonderland, here’s a quick peek at the key players and some tips.

• Olive oil: Just a quick slick in the pan to help soften the onions and boost flavor. You can sub butter if you’re feeling indulgent (I sometimes do).
• Onion and garlic: These form the flavor foundation. Soften them slowly until they smell sweet and cozy. Not burnt—this isn’t a fire drill.
• Lean ground beef: I like 85/15 for that balance of flavor and less pooling grease. You’ll drain it anyway, but still.
• Dried thyme, garlic powder, black pepper: Adds little punches of warmth and savory depth without yelling over the cheese.
• Russet potatoes: Thin slices = even cooking. I keep the peel on, because rustics are charming and I’m lazy, but peel away if you like.
• Cream of mushroom soup + milk: This duo becomes the saucy glue that holds it all together. You’ll want it fairly smooth before pouring.
• Cheddar cheese: Use sharp or medium, pre-shredded or freshly grated (just skip the neon stuff unless that’s your thing).

How To Make This Hamburger Potato Casserole

You’ll be building this like a lasagna without noodles—just layers of goodness and more cheese than seems necessary (but trust, it isn’t).

• Preheat & prep your dish: Get that oven to 350°F and grease a 9×13 pan. This helps the edges not glue themselves to the dish like angry toddlers.
• Sauté onion and garlic: Warm olive oil in a skillet, add the chopped onion, and cook until it’s soft and starting to sweeten up, about 5ish minutes. Toss in the garlic at the end so it doesn’t burn and ruin your dreams.
• Brown the beef: Add ground beef right into the pan with the seasonings. Break it up as it cooks until there’s no pink left and everything smells like dinner is approaching.
• Layer the casserole: Go potatoes → half the beef → ½ cup cheese. Then repeat with more potatoes, the rest of the beef, and more cheese. Finish with the last potato layer on top. It’s rustic layering, not a Tetris challenge.
• Whisk the sauce: In a bowl, mix the soup and milk together until smooth. You want it pourable but not runny. Then drizzle it evenly across everything.
• Bake covered: Pop foil over the top and let it bake for about an hour. This steams the potatoes and gets everything warmed-up and cozy.
• Cheese finale and crisping: Remove the foil, scatter on the last of the cheese, and bake another 20 to 30 minutes. You’re aiming for bubbly cheese and fork-tender potatoes. That smell? Yeah, it’s working.
• Rest and serve: Let it hang out for about 10–15 minutes before slicing. That helps it set up a bit and keeps your tongue from catching fire.

Storage Options

If you end up with leftovers (which, I’ll be honest, is rare in this house), this casserole is very fridge-friendly.

Pop the cooled leftovers into an airtight container and keep them in the fridge for up to 4 days. Honestly, it might even be better on day two. The potatoes soak up all that savory mushroom-beefiness. Reheat in the microwave or warm slices in the oven if you’re after crispy edges again.

Now, yes, you absolutely can freeze this. I recommend freezing it in individual portions for easier thawing. Just wrap tightly, then stash in freezer-safe bags or containers. It holds up for about 2 months. Thaw overnight in the fridge and reheat until hot throughout (oven or microwave works). The texture’s still solid, though the potatoes might soften slightly more. Still wildly comforting.

Think meal prep, or future-you’s dinner crisis, solved.

Variations and Substitutions

Because let’s face it—we all riff on recipes depending on what’s in the fridge… or what the grocery store forgot to have. Here’s how you can flex this one:

• Ground turkey or chicken: A lighter twist without losing the flavor; just up the seasoning a bit since these are milder meats.
• Yukon Gold potatoes: They’re a little creamier and buttery-er (is that a word?). Thinly sliced, they work beautifully.
• Cream of chicken or celery soup: If mushroom’s not your jam, swap it. The vibe stays similar; the flavor changes just enough to notice, in a good way.
• Add vegetables: Toss in sautéed bell peppers, frozen corn, or peas in between the beef layers for a bit of brightness and texture.
• Different cheese blends: Monterey Jack melts like a dream. Mozzarella? Stretchy and fun. Pepper jack brings heat. Go wild.
• Make it spicy: Add a pinch of cayenne, red pepper flakes, or swap in a spicy cheese to bring some low-key drama.

What to Serve with Hamburger Potato Casserole

This casserole’s rich and hearty, so sides don’t need to shout. But they can whisper something green or tangy to balance things out.

• A simple green salad with a punchy vinaigrette is never out of place here. It cuts through the richness and makes you feel like a responsible adult even if you’re on your second helping.
• Steamed or roasted green beans work great too. Add a little lemon zest and olive oil drizzle and suddenly everyone’s a veggie fan again.
• Want to go roots-on-roots? Spoon this next to some creamy mashed rutabaga. Earthy meets cheesy, and honestly, they play nice together.
• Roasted carrots or beets with balsamic glaze provide a touch of sweetness that contrasts all the savory layers.
• And if it’s a chilly night, a cup of broth-based soup—something simple, like veggie or even tomato—adds a light, warm-up component while the casserole does the heavy lifting.

Frequently Asked Questions

Hamburger Potato Casserole

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Resting Time 15 minutes mins

Total Time 1 hour hr 50 minutes mins

Crispy-edged potatoes, melty cheddar, and savory beef all baked in one cozy, comforting dish with ground beef, potatoes, cheddar, and creamy mushroom soup. Unfussy layers, rich flavor, and pure comfort.

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6 servings

Ingredients

1x2x3x

• ▢ 1 tbsp (15 ml) olive oil or substitute butter
• ▢ 1 large onion chopped
• ▢ 2 cloves garlic minced
• ▢ 1.5 lbs (680 g) lean ground beef 85/15 preferred
• ▢ 1 tsp dried thyme
• ▢ 1 tsp garlic powder
• ▢ 1 tsp black pepper freshly ground
• ▢ 2.5 lbs (1130 g) russet potatoes sliced thinly (about 5-6 medium potatoes), peel on or off as you like
• ▢ 2 cans (600 g) cream of mushroom soup 10.5 oz each (about 300g per can)
• ▢ 1 cup (240 ml) milk any kind
• ▢ 2 cups (220 g) cheddar cheese shredded, divided, sharp or medium
• ▢ 1.5 tsp (9 g) kosher salt to taste

Equipment

• ▢
  9x13 inch Baking Dish
• ▢
  Skillet
• ▢
  Mixing bowl
• ▢
  Aluminum foil

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Instructions

 

1. Preheat oven to 350°F (180°C). Grease a 9x13-inch baking dish.
2. In a skillet, heat the olive oil over medium heat. Add chopped onion and cook, stirring, for about 5 minutes until softened. Add minced garlic and cook another 30 seconds until fragrant.
3. Add ground beef, dried thyme, garlic powder, black pepper, and 1 teaspoon salt to the pan. Cook, breaking up the beef, until browned and no longer pink. Drain excess fat as needed. Remove from heat.
4. Layer half the sliced potatoes in the prepared baking dish. Sprinkle lightly with salt. Top with half the beef mixture and ½ cup shredded cheddar.
5. Add another layer with the remaining potatoes (sprinkle with salt), the rest of the beef mixture, and another ½ cup cheese. Finish with a third layer of potatoes on top.
6. In a bowl, whisk together cream of mushroom soup and milk until smooth. Pour evenly over the casserole layers.
7. Cover tightly with aluminum foil. Bake for 60 minutes to steam the potatoes and meld the flavors.
8. Remove foil. Sprinkle on the remaining cup of cheese. Bake uncovered 20–30 minutes more, until the cheese is golden and bubbly, and potatoes are fork-tender.
9. Allow to rest 10–15 minutes for easier slicing and serving. Enjoy warm.

Notes

You can prepare this casserole in advance and refrigerate up to a day before baking (add 10–15 minutes extra bake time if starting cold). Leftovers keep well in the fridge for up to 4 days and freeze beautifully for 2 months (wrap tightly). For veggie additions, layer in sautéed bell peppers, frozen corn, or peas. Substitute cream of chicken or celery soup if desired.

Nutrition

Calories: 540kcal | Carbohydrates: 40g | Protein: 32g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 115mg | Sodium: 1090mg | Potassium: 970mg | Fiber: 4g | Sugar: 4g | Vitamin A: 700IU | Vitamin C: 10mg | Calcium: 350mg | Iron: 4mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog