Reviewed: Nov. 28, 2009

I really liked the flavor and light texture of this. I followed someone's suggestion of separating the eggs and whipping the egg whites until stiff. I will make this again, However, I will decrease both the amount of white sugar in the main recipe and the brown sugar in the topping, as it was Wayy too sweet and felt like I was serving dessert right alongside my garlic mashed potatoes. ~ZZ

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Greeneyezz

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Reviewed: Nov. 27, 2009

I've made this two years in a row and it's the one dish on the table that people specifically mention is really delicious. And it really is! The nut topping is to die for!

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Lisa S.

Cooking Level: Intermediate

Home Town: Cheektowaga, New York, USA

Living In: Lebanon, New Jersey, USA

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Reviewed: Nov. 26, 2009

so easy and soooo good. I didn't alter it at all, except to 1/2 the portions. Even my daughter who is a notorious picky eater tasted and loved this! will def be making this a regular holiday dish! Thanks so much for a perfect recipe!

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STEPHCAMP

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Reviewed: Nov. 23, 2009

My kids love when I stick a few marshmallows into the mixture before baking. It makes the souffle so creamy and rich.

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GAcooks

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Reviewed: Nov. 16, 2009

I have made this for Thanksgiving every year since I first tried it. I have brought into the office and for potluck dishes and everyone wanted the recipe! Excellent!!!!

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Laurie_KC

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Reviewed: Nov. 15, 2009

This recipe is divine! I made this for my family and they loved it! I highly recommend this one! I will be making this one as a side dish with our Christmas Dinner!

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AmyW1205

Cooking Level: Expert

Home Town: Bennettsville, South Carolina, USA

Living In: Florence, South Carolina, USA

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Reviewed: May 9, 2009

This recipe turned out great after a little changes: 1) I used brown sugar in the sweet potato mixture, but not a full cup - about 1/2. 2) A HUGE time saving trick (as I was making an entire Thanksgiving dinner for 8 people) was that I used 2 packages of Ore-Ida's frozen bagged sweet potatoes (near the frozen french fries in my grocery store). Prepared them in the microwave as directed on the package instead of using fresh sweet potatoes. I'm confident no one even noticed and it saved a lot of time. 3) I also used a little cinnamon, nutmeg, and all spice in the sweet potato mix. 4) I will probably double the topping portion next time as it didn't come close to fully covering my pan.

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Shelley B.

Cooking Level: Expert

Home Town: Gainesville, Georgia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Apr. 12, 2009

I love this recipe. It's like dessert and a side dish at the same time. My Aunt used to make it, and she gave me the recipe. I lost it over the years, and I am happy you shared this with us. Now she retired from cooking and I am passing on the tradition.!!

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Paulette

Cooking Level: Intermediate

Home Town: Boiling Springs, North Carolina, USA

Living In: Valrico, Florida, USA

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Reviewed: Mar. 29, 2009

Everyone's favorite dish at thanksgiving, hands down. I also made a double batch to serve at a soup kitchen on christmas-- huge hit.

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MEGAN83

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Reviewed: Mar. 2, 2009

I did this for Thanksgiving and let me tell you big hit!!!! Before this recipe I had always hated sweet potatoes from when I was a child, no... mean NO ONE could get me to eat them....then I went to an Easter dinner and had HoneyBaked Hams Sweet Potatoe Souffle. It was good...So I decided instead paying all that money, to try and make my own. I found this one and right off the back it was my #1 recipe. I am the ultimate Sweet Potatoe cook now in my family of cooks!!!!I did a little tweaking of my own....by adding LOTS of Vanilla and more brown sugar!!!! This is also a perfect pie filling. I LOOOOVVVEEEEEE this recipe.

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SouthernBaker89

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Reviewed: Dec. 13, 2008

Sweet yummy goodness!!! Need I say more?

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Cindy

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Reviewed: Dec. 1, 2008

I made this recipe for the second time this Thanksgiving. It was again a huge hit! I reduce the sugar amount by 1/2...and because the topping is packed with brown sugar, it has enough sweetness. DELICIOUS!

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msgandel

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Reviewed: Nov. 30, 2008

i made a few changes as i made it... first of all i wouldn't call it a souffle more like a sweet potato casserole and that was fine by me as i had to transport it and rewarm it so it worked wonderfully!!! i did cut the sugar content to just over 1/2 cup on the white sugar. On the topping i used light brown sugar and i am so glad i did as it turned dark enough after cooking and very sweet...to me a little too sweet but i was told i was wrong by the rest of my guests they loved it!! i also can not have flour so i adjusted the top to delete the flour and just added 1/2 tsp of cinnamon and it was wonderful the top almost carmelized and it was great!!! everyone wanted this recipe when i was done and left overs it does make alot but there wasn't much for left overs and it rewarms up great!!! will remake this every year!!!!!!

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SDRABBITRY15

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Reviewed: Nov. 27, 2008

I've had this version several times, always delicious! This was my first year to make it, very easy! Yum - oohhh!

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A.Meyer

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Reviewed: Aug. 22, 2008

I love this recipe. I make it with butternut squash, so that I can get my kids to eat winter squash. I have tried other souffle that have so much sugar in them, this doesn't need as much, and the vanilla helps alot in that regard. I have also added a little nutmeg, and cloves to this recipe, too. Makes it taste kind of like pumpkin pie.

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beckacarr

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 3, 2008

Made for Thanksgiving. You really have to like sweet potatoes. Thought I would try something new for my children to try, but they still do not like sweet potatoes.

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NancyDrew20

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jun. 19, 2008

Each year for Thanksgiving and Christmas, this recipe is prepared. It's always satisfying! My family adds marshmellows on top and bakes until it becomes a crisp golden brown. Adding that makes it all the more delicious!

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Tay!a

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Reviewed: May 23, 2008

I made this for my husband and I and it lasted 4 days! We both loved it but next time I think I'll freeze about half of it. This recipe did not state the size of sweet potatoes to use so I bought med. to large and had to use a larger dish to cook them. But believe me, NONE of it went to waste.It will offically be made for Thanksgiving replacing my old sweet potatoe recipe for that holiday.

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Beckymom

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Homosassa, Florida, USA

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Reviewed: May 18, 2008

It was so delicious, and I will be making this one again. Thank you.

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SEXYSATINDOLL

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Reviewed: Apr. 29, 2008

First time ever making Sweet Potato Souffle and everyone loved. I used a little less sugar as recommend by some other reviews. In addition, topped it with a little sprinkle of coconut mixed with the pecans. People didn't even notice at first. I have already make this twice and plan to make it for every holiday.

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PJAC11

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