Your favorite holiday side dish is now a delicious Sweet Potato Soufflé Dip with toasted marshmallow. Dip in some cinnamon graham cracker sticks for an even sweeter treat!
Let’s talk Sweet Potato Soufflé
It’s everyone’s favorite side dish during the holidays, isn’t it? Well, it wasn’t mine growing up and it still isn’t because I am partial to mashed potatoes but I have to side with everyone else just this one time. I take the traditional side dish and turn it into a dip that I can get along with and still have room for MY favorite side dish during dinner.
My cousin Jennifer is the reigning queen of sweet potato souffle or casserole as some call it. When we get together for our annual Turkey Day reunion you can bet that she is bringing it. Every family member has a signature dish and once she joined the family and wowed us with it, she has been bringing it ever since.
I can only hope that my Sweet Potato Soufflé Dip comes close to her fabulous recipe! I don’t want to take away her “Sweet Potato Soufflé Extraordinaire” title because I am quite comfortable with my title as “Appetizer and Cocktail Queen,” but I do hope that this gets me an additional feather in my “Appetizer Queen” Crown. It might be hard to top last year’s hit, my Everything Bagel Dip, that was gone in nanoseconds, but I am willing to give it the old college try.
How do you do Thanksgiving? Our family does a “Traveling Thanksgiving Reunion” every year so it is never the same holiday twice other than our traditional family foods. One thing everyone can agree on is that food brings the family together and having traditional family recipes that get passed down for future generations are the best.
I will have to ask Jennifer if her Sweet Potato Soufflé is a family recipe or one she came up with herself. As long as she passes it down to her girls all will be right in the world.
Now, I was not always a sweet potato fan. When I shared my Sweet Potato Patatas Bravas Recipe earlier this summer as part of my Southern Tapas Series I talked about finally eating sweet potatoes and loving them after 40+ years of avoiding them. I do prefer to eat them as a savory food with butter and cayenne pepper and not full of cinnamon butter and marshmallows but if we are talking dessert then bring on the sweet side. That is exactly what my sweet potato soufflé dip is all about, except that it is an appetizer and not a side dish or dessert. But it can be if you are in the mood.
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Let’s talk about the components of the Sweet Potato Soufflé Dip
Sweet potatoes, of course. I like to get them fresh, peel them, and steam them in my steamer or in the microwave. You might be able to buy them already peeled, or steamed, or even frozen. Whichever way you have them you want to end up with between 1-2 cups of cooked sweet potatoes.
My sweet potato soufflé dip is a great way to use up any leftover cooked sweet potatoes that you might have lingering in your refrigerator from a previous meal. Our local farmers market has purple sweet potatoes which will be a fun and colorful twist on this too! A purple dip?!? The kids will love it!
Just combine the usual dip base of cream cheese to your sweet potatoes. Because we want marshmallows on top of the dip, adding a little to the base will add silkiness to the dip too. Just don’t use it all because we need some for the top. Finish the base by adding some spices to the mix. I like cinnamon and allspice with mine but feel free to add nutmeg, cloves, or even ginger if you like those.
Once you get the base together, keep it in the refrigerator until you are ready to serve. When the magic hour comes, spoon your sweet potato soufflé dip in a serving bowl, pipe the remaining marshmallow cream on the top. You can use a piping bag or a zip-top bag with a hole cut in the corner. I like a circular swirl but some funky swoops will make a fun looking top.
Torch or broil the marshmallow to toast it. Santa left a kitchen torch in my stocking last year so I thoroughly enjoy this part of making the dip but if you don’t have one – ask for one from Santa – or you can use the broiler in your oven. Just make sure your serving dish is oven-safe and get the broiler nice and hot so you don’t have to keep the dip in the hot oven any longer than is needed. We don’t want a hot soupy dip.
Sprinkle with chopped toasted pecans for a little extra crunch and serve with cinnamon graham sticks or crackers. That little extra cinnamon really adds to the sweet potato soufflé dip.
Watch out Thanksgiving, this sweet potato soufflé dip is EVERYTHING!!!!Print
Your favorite holiday side dish is now a delicious Sweet Potato Soufflé Dip with toasted marshmallow. Dip in some cinnamon graham cracker sticks for a complete treat!
- 4 ounces cream cheese (softened)
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 1/2 cups sweet potato (cubed and steamed)
- 7 ounces marshmallow cream (divided)
- 1/2 cup buttery toasted pecans (chopped)
- If you haven’t cooked your sweet potato, start by steaming it for 5-10 minutes in the microwave or another type of steamer.
- Cool for 5 minutes.
- In a medium bowl combine sweet potato, brown sugar, cream cheese, cinnamon, allspice, and 4 ounces of the marshmallow cream.
- Mix to combine by hand or with a hand mixer.
- Store in the refrigerator until ready to serve.
- When ready to serve, top with the remaining marshmallow cream.
- Toast with a small kitchen torch or place under a broiler until toasted.
- Sprinkle with pecans.
- Serve with cinnamon graham crackers or sticks.
*If you like this recipe, I’d appreciate it if you rate it with some stars!!!
- Calories: 245