Pineapple Sweet Potato Souffle

Pineapple Sweet Potato Souffle

12
cinnalady 0

"My daughter requested a sweet potato souffle with pineapple on top similar to what her boyfriend's family makes. This is what I came up with. Now it is a holiday tradition in our family."

Ingredients 1 h 30 m {{adjustedServings}} servings 310 cals

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Nutrition

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  • Calories:
  • 310 kcal
  • 15%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  2. Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash sweet potatoes in a large bowl. Stir in the brown sugar, 1/4 cup softened margarine, 3 eggs, vanilla extract, and milk. Beat until fluffy. Pour into prepared baking dish. Mix flour, 1/4 cup melted margarine, pineapple, white sugar, and 1 egg together in a bowl. Spoon over the sweet potato mixture.
  3. Bake in the preheated oven until golden brown, about 40 minutes.
Tips & Tricks
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Topping burn on your sweet potato casserole? We’ve got just the fix.

Yummy Sweet Potato Casserole

This sweet potato casserole is sure to become a holiday favorite.

Footnotes

  • Cook's Note
  • The sweet potatoes can be freshly cooked or from a can, drained first. Yams may be substituted for the sweet potatoes.
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Reviews 12

  1. 15 Ratings

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VLugoff
12/1/2009

I have been searching for a sweet potato souffle that includes pineapple (my Moma used to make it this way) and finally found this one. It was spectacular. The pineapple makes it a memorable dish!

Twin Mommy
11/28/2009

Well, I made this as my "new" dish for thanksgiving this year, and while I enjoyed the flavor of the dish, the texture wasn't what I was expecting. I whipped the potato mixture for 11 minutes and it never became "fluffy". I used canned yams, which is supposed to be an acceptable substitution, but it wasn't. It was basically a puree. Because this wasn't fluffy, and it had the eggs in it, the texture a bit gross. I really enjoyed the pineapple topping, but I would reduce the sugar by a third next time. I think I will try this one more time with fresh sweet potatoes and see if the texture is better, if not, I will just make my praline yams and top with the reduced sugar pineapple mixture. Thanks for sharing.

GirlNextDoor
11/30/2009

We eat baked sweet potatoes (yams) year round at our house. How can anything so good for you taste so good! I baked this recipe tonight and wasn't disappointed! This was a 'delish dish' souffle . . . high fives cinnalady! My personal preference was butter instead of margarine - everything else was perfect. The pineapple topping was really good! Note: I believe there is a typo under Directions #2: It reads "3 eggs" for the souffle; I believe it should read 2 eggs as the Ingredients call for plus the 1 egg to mix with the pineapple topping. Is this correct cinnalady?