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You are here: Home / FRUGAL FOOD / cooking from SCRATCH / Sweet Potato Soufflé

Sweet Potato Soufflé

October 9, 2015 by Stephanie 23 Comments

Sweet Potato Souffle-- A delicious fall dessert disquised as a side dish. A perfect addition to Thanksgiving dinner! Recipe and Tutorial

 

My father-in-law introduced us to growing sweet potatoes a couple of years ago.  He has had a prolific crop each year, and ours has been decent too.  We’ve tried lots of sweet potato recipes in the past few years, and this one is, hands down, my favorite.

While it’s not the healthiest version of sweet potatoes, it is absolutely the tastiest.  It makes a great Thanksgiving side dish, though it could easily qualify as a dessert.  Since it’s always a big hit, I usually double it and put it in a bigger pan.  If it’s not gone the first day, it makes great leftovers.

Sweet Potato Soufflé

Ingredients

  • 3 cups mashed cooked sweet potatoes (or 1 large can of yams)
  • ¾ cup white sugar
  • 1/3 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup milk

Topping

  • 1 cup flaked coconut
  • 1/3 cup flour
  • 1 cup brown sugar
  • 1 cup chopped nuts
  • 1/3 cup melted butter

Sweet Potato Souffle Ingredients- Recipe and Tutorial

Mash cooked sweet potatoes (or large can of yams) with a potato masher.  Add white sugar, softened butter, eggs, vanilla, and milk.  Beat eggs and mix.

Sweet Potato Souffle-- First mix together the sweet potato, sugar, eggs, butter, milk and vanilla.

Spread evenly into a greased square baking dish (8 or 9 inch).

Sweet Potato Souffle-- Spread sweet potato mixture in a greased square baking pan

For the topping, combine coconut, flour, brown sugar, chopped nuts and melted butter.

Sweet Potato Souffle-- For the topping, mix melted butter, coconut, brown sugar, flour, and chopped nuts.

Sprinkle evenly over the top of the sweet potato mixture.

Sweet Potato Souffle-- Spread topping over sweet potato mixture.

Bake at 350 degrees for 45-60 minutes or until knife comes out clean.

Sweet Potato Souffle-- A perfect fall side dish or dessert

Serve warm or cold– it’s delicious either way!

Sweet Potato Soufflé
 
Print
Prep time
15 mins
Cook time
45 mins
Total time
1 hour
 
This yummy sweet potato dish is a great thanksgiving side that can also be a dessert. Either way, it will have guests asking for the recipe!
Author: Stephanie @ SixFiguresUnder.com
Recipe type: Side Dish or Dessert
Ingredients
  • 3 cups mashed sweet potatoes (or large can of yams)
  • ¾ cup white sugar
  • ⅓ cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup milk
  • [TOPPING]
  • 1 cup flaked coconut
  • ⅓ cup flour
  • 1 cup brown sugar
  • 1 cup chopped nuts
  • ⅓ cup melted butter
Instructions
  1. Mash cooked sweet potatoes (or large can of yams) with a potato masher.
  2. Add white sugar, softened butter, eggs, vanilla, and milk. Beat eggs and mix.
  3. Spread evenly into a greased square baking dish (8 or 9 inch).
  4. For the topping, combine coconut, flour, brown sugar, chopped nuts and melted butter.
  5. Sprinkle evenly over the top of the sweet potato mixture.
  6. Bake at 350 degrees for 45-60 minutes or until knife comes out clean.
3.4.3177

Sweet potato souffle makes a delicious thanksgiving side dish, though this sweet potato casserole is yummy enough to pass as a dessert. Print an extra copy of the recipe because your guests will be asking for it!

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Comments

  1. Aubrey Feldpausch says

    December 21, 2018 at 5:56 pm

    Hello!

    I couldn’t find yams that weren’t sweetened, so I ended up buying them sweetened with Splenda. Have you run into this? Hi would you cut back on the sugar in the recipe in order for it it to be too sweet
    Thank you!

    Reply
    • Stephanie says

      December 22, 2018 at 11:09 am

      I haven’t bought canned yams in over a decade, so I’m not going to be much help! If they’re presweetened in the can, then try cutting down the sugar in the recipe. It’s a dish that’s definitely not lacking in the sweets department! 😊

      Reply
  2. Shirley Wood says

    October 26, 2017 at 12:36 pm

    Sweet Potato Souflee is a must on Thanksgiving! Thanks for sharing with us at Merry Monday.

    Reply
  3. Laura says

    October 14, 2015 at 10:58 am

    I made a similar recipe for the first time last Thanksgiving. It was so delicious! My sister dubbed them “Dessert Potatoes.” 😀

    Reply
  4. Jen says

    October 11, 2015 at 8:31 am

    I’m not a fan of “sweet” sweet potatoes, but I make this dish regularly. We don’t use sumac, just paprika. http://www.kalynskitchen.com/2011/04/recipe-for-twice-baked-sweet-potatoes.html

    Reply
    • Stephanie says

      October 12, 2015 at 6:58 am

      Thanks for sharing Jen!

      Reply
  5. Iforonwy says

    October 9, 2015 at 10:13 am

    Are they easy to grow? We buy organic ones from the supermarket but they are always imported from the USA.

    Reply
    • Stephanie says

      October 9, 2015 at 12:35 pm

      They are pretty easy, but you kind of have to baby them when they are new. My father-in-law orders the plants (bareroot) in bulk. We plant them in the evening (dig hole deep enough to accommodate the root and give lots of water) and cover them with boxes during the sunny part of the day for the first week or more. Once they get going, they do really well. And they are really pretty too.

      Reply
      • Iforonwy says

        October 11, 2015 at 2:10 pm

        Thanks for that. Do they grow on a vine or in the earth like normal potatoes? We just had some potatoes from the garden for dinner.

        Reply
        • Stephanie says

          October 12, 2015 at 6:57 am

          Yum- homegrown potatoes are the best. Sweet potatoes grow like normal potatoes- underground. 🙂

  6. Deb says

    October 9, 2015 at 10:11 am

    Yea, no Thanksgiving or Christmas table is complete without sweet potato souffle. My sweet southern grandma never put coconut in her crust, however, and down south the only nut to use would be PECANS! Makes the crust taste like crunchy pralines. Yum!

    Reply
    • Stephanie says

      October 9, 2015 at 12:30 pm

      Yum! Praline crust sounds divine! 🙂

      Reply
  7. Jennifer says

    October 9, 2015 at 7:25 am

    Wow, I do this every year from a similar recipe that doesn’t call for coconut. What a great addition, can’t wait to try that. I have also mixed a few finely chopped less expensive mixed nuts with less pecans to stretch it out a bit because pecans are always so pricey and it’s equally delicious. Thanks Stephanie!

    Reply
    • Ashley Hunt says

      October 9, 2015 at 11:09 am

      What do you use without coconut? This sounds really good but I HATE coconut.

      Reply
    • Stephanie says

      October 9, 2015 at 12:29 pm

      That’s a good idea to stretch the nuts! I always use walnuts because I get them free (my uncle has a walnut orchard).

      Reply
  8. Sarah says

    October 9, 2015 at 6:14 am

    Thanks for posting a Thanksgiving side dish on Canadian Thanksgiving weekend 🙂 This looks delicious!

    Reply
    • Stephanie says

      October 9, 2015 at 12:22 pm

      Awesome! I didn’t even do that on purpose! Happy Canadian Thanksgiving! 🙂

      Reply
  9. [email protected] says

    October 9, 2015 at 5:19 am

    We do this, too! Sweet Potato Souflee is hands down my favorite leftover to have after Thanksgiving or Christmas. Yum.

    Reply
    • Stephanie says

      October 9, 2015 at 12:19 pm

      Yes! I will even eat it cold for breakfast! 🙂

      Reply

Trackbacks

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