Sweet Potato Souffle Recipe

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Most Helpful Positive Review

Nov 30, 2004

I changed this recipe quite a bit. I used only 1 egg, (don't know what 2 1/3 eggs means) 1/4 cup of sugar made it sweet enough, 1/4 cup heavy cream and used firm butter for the topping. Used only 1/2 cup coconut. Thanks for this recipe though! It's very good with a few changes.

—MACHELLE1960

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Most Helpful Critical Review

Oct 29, 2009

I followed this recipe and it was EXTREMELY sweet! And topping was way too much. My kid ate it all right but my personal opinion it is just too sweet.

—Natalija

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73 Ratings

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Dec 29, 2004

So good! My niece who won't eat anything orange loved it. She is 25! It is just as good leftover. Very easy - 1 lg can of sweet potatoes comes out to 3 cups mashed.

—JBERG57

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Dec 05, 2003

We were served this recipe at Thanksgiving 2002... It was a welcome change from the traditional "yams & marshmallows" dish. Very rich and filling...highly recommended!

—CHEPIESTEPH

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Dec 16, 2004

Good, but really sweet. I made it with 3 large potatoes (a bit more than 3 cups) and used 2/3 cups white sugar and about 1/4 cup maple syrup (I love it in just about everything!) Next time, I would make less topping, about 3/4's because that made it too sweet. But I love the consistancy with the eggs and the topping is yummy with coconut and pecans! Thanks! It's a great recipe to work with :)

—RIGELH

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Jan 10, 2011

Seriously…my mother has made a similar recipe for Thanksgiving, Christmas, and New Year’s for the last 30 years—certainly a family favorite. Very, very similar except for the top layer. Every time my mother would make it, it'd be slightly different. Raisins are a standard filling, however, sometimes she’ll substitute pineapple, sliced walnuts, chocolate chips, or marshmallows. Had to come here for the recipe to surprise my family. After tasting, we all agreed it was really close, however, there should be brown sugar instead of white sugar as well as more cinnamon and butter. If you want to create an absolutely unforgettable dish add a graham cracker crust!

—Food Lover

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Nov 28, 2008

I made this for Thanksgiving yesterday and it was a huge hit. As everyone else said in their reviews, even people who don't like sweet potatoes liked this! I did cut down on the amount of sugar in both the potatoes and the topping because all I had were canned sweet potatoes and they were packed in a light syrup. I was afraid it was going to be too sweet. I used 1/2 c white sugar in the potatoes and 1/2 c brown sugar in the topping. It turned out perfect! This will be a staple at every Thanksgiving now - SO much better than the boring old marshmallow topped sweet potatoes!

—Kai

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Aug 17, 2008

This was very cood. The only thing I've changed it using coconut extract in place of the coconut flakes. This is more for personal texture preference than taste.

—Shannon

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Nutrition

Calories
516 kcal
26%

Carbohydrates
66.4 g
21%

Cholesterol
92 mg
31%

Fat
26.5 g
41%

Fiber
4.7 g
19%

Protein
7 g
14%

Sodium
177 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet Potato Souffle

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 516
Calories from Fat: 239

% Daily Value *
Total Fat 26.5g 41 %
Saturated Fat 12.8g 64 %
Cholesterol 92mg 31 %
Sodium 177mg 7 %
Potassium 518mg 15 %
Total Carbohydrates 66.4g 21 %
Dietary Fiber 4.7g 19 %
Protein 7g 14 %
Sugars 49.2g
Vitamin A 266 %
Vitamin C 22 %
Calcium 11 %
Iron 17 %
Thiamin 18 %
Niacin 29 %
Vitamin B6 17 %
Magnesium 24 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.