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    Sweet Potato Souffle

    Sweet Potato Souffle

    Photo by Jo A.

    • Prep Time


    • Cook Time


    • Servings



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    • Souffle:

    • 3

      cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes

    • 1

      cup granulated sugar

    • 3

      eggs, beaten

    • ½

      cup milk

    • 8

      tablespoons unsalted butter, about 1 stick, melted

    • 1

      tablespoon vanilla extract

    • ½

      teaspoon salt

    • Topping:

    • 1

      cup packed light brown sugar

    • 4

      tablespoons unsalted butter, about ½ stick, cubed, at room temperature

    • ½

      cup self-rising cake flour

    • 1

      cup chopped pecans


    Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish. In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish. Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture. Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.


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