Pineapple Sweet Potato Souffle

Pineapple Sweet Potato Souffle

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

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 310 kcal
  • 15%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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  • 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


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

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.


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?