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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.


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


1 cup chopped pecans

1 cup brown sugar

1/3 cup flour

1/2 stick butter (or margarine), softened


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.

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. 


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

Crumble over souffle base.

Bake for 35 minutes. Serve warm.



Add a side that compliments your menu:

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