Sweet Potato Souffle III

Sweet Potato Souffle III

129

"I get rave reviews for this recipe! It's wonderful for Thanksgiving, and always a hit at family reunions, covered dish dinners, etc. Enjoy!"

Ingredients

1 h 20 m {{adjustedServings}} servings 595 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 595 kcal
  • 30%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 78.3g
  • 25%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 367 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.
  3. Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
  4. Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.
  5. Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
  6. Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.
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Reviews

129
  1. 158 Ratings

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I think this is a really good recipe...but, I would improve on it by simply separating my egg yolks and whites. Then, I would add the yolks in with the other ingredients while mixing. Next com...

This turned out very well indeed! A few things I tweaked were: used evaporated milk instead of regular milk, I used brown sugar instead of white sugar in the sweet potato mix (and used a bit l...

This recipe is great I only used 3 large sweet potatoes, as my family is small. I also used an electric mixer to make sure everything was smooth. I feel like a pro when I make this. I also ba...