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Sweet Potato Souffle

Sweet Potato Souffle

Ricki Heronemus

Sweet potato side dish - so good it is almost dessert. Even if you don't like sweet potatoes, you will like this. Originally submitted to ThanksgivingRecipe.com.

Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 66.4g
  • 21%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
  3. Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
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Reviews

MACHELLE1960
65
11/30/2004

I changed this recipe quite a bit. I used only 1 egg, (don't know what 2 1/3 eggs means) 1/4 cup of sugar made it sweet enough, 1/4 cup heavy cream and used firm butter for the topping. Used only 1/2 cup coconut. Thanks for this recipe though! It's very good with a few changes.

JBERG57
46
12/29/2004

So good! My niece who won't eat anything orange loved it. She is 25! It is just as good leftover. Very easy - 1 lg can of sweet potatoes comes out to 3 cups mashed.

CHEPIESTEPH
36
12/5/2003

We were served this recipe at Thanksgiving 2002... It was a welcome change from the traditional "yams & marshmallows" dish. Very rich and filling...highly recommended!