Sweet Potato Souffle

Sweet Potato Souffle

67 Reviews 7 Pics
Ricki Heronemus
Recipe by  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.”

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Adjust Servings

Original recipe yields 8 -10 servings



  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 (67)

Rate This Recipe


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.



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.



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!

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Amount Per Serving (9 total)

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

Based on a 2,000 calorie diet



previous recipe:

Sweet Potato Casserole II


next recipe:

Sweet Potato Passover Souffle