Sweet Potato Souffle II

10 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Louisa Marshburn
Recipe by  Louisa Marshburn

“This is a great alternative to any recipe that includes marshmallows”

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Adjust Servings

Original recipe yields 1 - 9x13 baking dish



  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a mixing bowl, combine mashed sweet potatoes, eggs, salt, sugar, vanilla, milk and margarine. Blend until smooth and pour into 9x13 inch baking dish.
  3. Prepare the topping by mixing together the brown sugar, flour, pecans, coconut and melted margarine. Sprinkle mixture over potatoes. Bake for 30 minutes.

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Reviews (10)

Rate This Recipe


This recipe was loved by everyone at my potluck although I did omit the coconut to keep it from being to much like a dessert. If I were to make it again I think I would cut the white sugar added to the potatos down to 1/2 or 1/3 of a cup instead because its so sweet!



Great recipe! I found it a bit too sweet with the coconut but without the coconut it is just right. I've served this at several holiday dinners now and everyone loves it.



This was a great recipe. I have been looking for a sweet potatoe recipe that I can do year after year and this is the one!!

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Amount Per Serving (18 total)

  • Calories
  • 302 cal
  • 15%
  • Fat
  • 16.3 g
  • 25%
  • Carbs
  • 38.2 g
  • 12%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 239 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Praline Sweet Potatoes


next recipe:

Sweet Potato Passover Souffle