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Southern

Sweet Potato Soufflé

Straight from the south--this delicious souffle is a family staple at our Thanksgiving table and is sure to be a hit at yours.

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Servings: 10-14

Total Time: 60 minutes, including baking time.

Ingredients: 

Souffle Base:

3 large  sweet potatoes (4-5 cups mashed)

2 eggs

1 cup sugar

1/2 cup milk

1/2 stick butter (or margarine)

1/2 tsp salt

1 tsp cinnamon

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​Topping:

1 cup chopped pecans

1 cup brown sugar

1/3 cup flour

1/2 stick butter (or margarine), softened

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Directions:

Souffle Base: 

Peel sweet potatoes and cut into 1 inch cubes. Place in medium sized pot and cover with water. Bring to a boil and cook 10 minutes or until fork tender. Drain and mash with mixer. Measure out four cups and reserve extra.

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Heat oven to 350 degrees. To measured mashed sweet potatoes, add eggs, sugar, milk, butter, salt and cinnamon. Mix well and pour into greased 9"X13" casserole dish. 

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Topping:

Mix together pecans, brown sugar, flour, and butter.

Crumble over souffle base.

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Bake for 35 minutes. Serve warm.

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Add a side that compliments your menu:

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