Sweet Potato Souffle is one of our family’s Thanksgiving traditions.  I could hardly keep my family from eating it long enough to take a picture!  Some people like to use yams, but you can use either sweet potatoes or yams.  Sweet potatoes are light like you see in the picture, and yams are a more orange color.  You can even use some of both.  You can also bake the sweet potatoes and peel them, and then make this the next day.  Or you can make it a day before Thanksgiving and warm it up the next day.  This dish is very sweet, but remember, sweet potatoes are good and healthy.  Right?

Sweet Potato Souffle


Sweet Potato Souffle
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 10 people
  • 3 cups sweet potatoes (about 2 large)
  • ½ cup sugar
  • ¼ tsp salt (optional)
  • 2 eggs, lightly beaten
  • ⅓ cup butter, melted
  • ⅓ cup milk
  • 1 tsp. vanilla
  • ½ cup brown sugar
  • ¼ - ½ cup pecans or walnuts, chopped
  • 3 Tbsps. butter, melted
  • ¼ cup flour
  1. Scrub sweet potatoes and cut into smaller pieces. I don't peel mine until after they are cooked.
  2. Cook in a large pot of boiling water for about 30 minutes, or you can bake them in an oven @ 375 degrees for about 1 hour.
  3. Peel the sweet potatoes after they have cooled, then place place them in a bowl.
  4. Mix on low with an electric mixer until smooth.
  5. Add sugar, eggs, ⅓ cup melted butter, milk and vanilla.
  6. Place in either a 9" X 9" pan, or a 2½ quart baking dish.
  1. In a small bowl combine ½ cup brown sugar, chopped nuts, butter and flour.
  2. Spread on top of potato mixture.
  3. Bake uncovered @ 350 degrees for 30 minutes.


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