Reviewed: Nov. 11, 2011

I've made this 4 or 5 times now, and keep coming back again and again! I agree with other reviewers that it's very sweet (Think Dessert!), but it's so tasty! I use the 3 eggs that it calls for in the directions, +1 more for the topping (4 eggs total). It's baked up nice and fluffy for me every time. As with any baking, make sure your eggs are at room temp when you whip them in so they incorporate well. I would recommend that you allow yourself time to let it cool about 20 minutes before serving. The only time I've made a substitution was when I was given a load of Acorn squash and tried substituting it for the potatoes. I did some draining to make sure it wasn't too moist - otherwise the substitution worked very well. It had a slightly different texture, but puffed up great and only lasted one night in the fridge!

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Reviewer:

G. Hysell

Reviewed: May 30, 2011

Excellent recipe! Texture is light, sweet, and very tasty. I crushed fresh pineapple instead of using canned - I felt it was 10X better that way. I also used real butter and homemade vanilla extract. Major YUM factor. :) All in all a wonderful alternative to a traditional sweet potato casserole.

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Reviewer:

Tammy

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Cooking Level: Expert

Home Town: Mundelein, Illinois, USA

Reviewed: Mar. 31, 2011

This is the best sweet potato recipe I have ever had! Love the blend of sweet potato and pineapple. Every year I am blessed enough that a sweet potato farmer gives me a box of sweet potatoes. I am sharing this recipe with him.

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Reviewer:

tevvers

Cooking Level: Expert

Reviewed: Dec. 5, 2010

I wanted a different twist on sweet potatoes this year. This was fairly easy, baked beautifully and I received many compliments. I added a few chopped nuts on top for interest. I gave it 4 stars because it was really more sugar than would be my first preference. Next time I will try cutting it.

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Reviewer:

juliem

Reviewed: Jul. 18, 2010

This was ok. Missing something, and kinda of a strange taste.

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Reviewer:

kaceylove

Reviewed: Nov. 28, 2009

This was a huge hit at our Thanksgiving dinner. I brought home an empty bowl.

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Reviewer:

Gayla

Cooking Level: Intermediate

Home Town: Centralia, Illinois, USA

Living In: Bonney Lake, Washington, USA

Reviewed: Nov. 27, 2009

We eat baked sweet potatoes (yams) year round at our house. How can anything so good for you taste so good! I baked this recipe tonight and wasn't disappointed! This was a 'delish dish' souffle . . . high fives cinnalady! My personal preference was butter instead of margarine - everything else was perfect. The pineapple topping was really good! Note: I believe there is a typo under Directions #2: It reads "3 eggs" for the souffle; I believe it should read 2 eggs as the Ingredients call for plus the 1 egg to mix with the pineapple topping. Is this correct cinnalady?

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Reviewer:

GirlNextDoor

Living In: West Vancouver, British Columbia, Canada

Reviewed: Nov. 26, 2009

Well, I made this as my "new" dish for thanksgiving this year, and while I enjoyed the flavor of the dish, the texture wasn't what I was expecting. I whipped the potato mixture for 11 minutes and it never became "fluffy". I used canned yams, which is supposed to be an acceptable substitution, but it wasn't. It was basically a puree. Because this wasn't fluffy, and it had the eggs in it, the texture a bit gross. I really enjoyed the pineapple topping, but I would reduce the sugar by a third next time. I think I will try this one more time with fresh sweet potatoes and see if the texture is better, if not, I will just make my praline yams and top with the reduced sugar pineapple mixture. Thanks for sharing.

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Reviewer:

Twin Mommy

Cooking Level: Intermediate

Home Town: Kuna, Idaho, USA

Reviewed: Nov. 22, 2009

I have been searching for a sweet potato souffle that includes pineapple (my Moma used to make it this way) and finally found this one. It was spectacular. The pineapple makes it a memorable dish!

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