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Sweet Potato Souffle

"Sweet potato side dish - so good it is almost dessert. Even if you don't like sweet potatoes, you will like this. Originally submitted to"
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servings 516 cals
Original recipe yields 9 servings (8 -10 servings)


  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 66.4g
  • 21%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
  3. Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

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Read all reviews 73
  1. 85 Ratings

Most helpful positive review

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 onl...

Most helpful critical review

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.

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Most positive
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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 onl...

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.

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!

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 wo...

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 ...

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. Ever...

This was by far the hit of my Thanksgiving dinner. Everyone who came said it was not just the best sweet potatoes they've ever had, but the best side dish as well. Wonderful!! I would recomme...

I'm the cook at our house. This was quite delicious, my wife teaches & took some to school to share with other teachers, now they want the recipe.

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.