Sweet Potato Souffle III

Sweet Potato Souffle III

123 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Jane Cagle
Recipe by  Jane Cagle

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

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Adjust Servings

Original recipe yields 8 servings



  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 (123)

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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 comes the main difference - beat the egg whites until stiff ( not dry ), and gently fold them into the sweet potato mixture. Bake immediately after topping. Add marshmallows the last 15 minutes of baking. ( Do not open oven while baking and handle casserole carefully as this is truly a souffle with the eggs added this way. ) I KNOW you will love it prepared in this manner. Enjoy! Barbara / Fountain Inn, SC



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 less than a full cup), and I seasoned it up with a good dose of cinnamon, nutmeg, and all spice. I think I'll use even less sugar in the sweet potatoes next time because it really doesn't need it. But this recipe is definitely a keeper!



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 baked the sweet potatoes wrapped in foil with butter in the oven for about half an hour each side. I don't care for recipes that call for boiling vegetables in water. When these came out of the oven I was able to gently slice down the length of the potato and the skin came off very smoothly.

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Amount Per Serving (8 total)

  • Calories
  • 595 cal
  • 30%
  • Fat
  • 30.6 g
  • 47%
  • Carbs
  • 78.3 g
  • 25%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 105 mg
  • 35%
  • Sodium
  • 367 mg
  • 15%

Based on a 2,000 calorie diet



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Eggless Sweet Potato Casserole


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Sweet Potato Passover Souffle