"I get rave reviews for this recipe! It's wonderful for Thanksgiving, and always a hit at family reunions, covered dish dinners, etc. Enjoy!" — Jane Cagle
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dark brown sugar
This turned out very well indeed! A few things I tweaked were: used evaporated milk instead of regular milk, I used brown sugar instead of white sugar in the sweet potato mix (and used a bit less than a full cup), and I seasoned it up with a good dose of cinnamon, nutmeg, and all spice. I think I'll use even less sugar in the sweet potatoes next time because it really doesn't need it. But this recipe is definitely a keeper!
I thought this recipe is more for a casserole type of dish, not a souffle. Also, the recipe is much too sweet. It was so sweet, no one during Thanksgiving dinner could finish their serving. It was sweeter than the pumpkin pie and apple pie we had for dessert! I think it would be much better if the recipe called for half the sugar, and reduce the amount of the brown sugar & pecan topping.
I think this is a really good recipe...but, I would improve on it by simply separating my egg yolks and whites. Then, I would add the yolks in with the other ingredients while mixing. Next comes the main difference - beat the egg whites until stiff ( not dry ), and gently fold them into the sweet potato mixture. Bake immediately after topping. Add marshmallows the last 15 minutes of baking. ( Do not open oven while baking and handle casserole carefully as this is truly a souffle with the eggs added this way. ) I KNOW you will love it prepared in this manner. Enjoy! Barbara / Fountain Inn, SC
This recipe is great I only used 3 large sweet potatoes, as my family is small. I also used an electric mixer to make sure everything was smooth. I feel like a pro when I make this. I also baked the sweet potatoes wrapped in foil with butter in the oven for about half an hour each side. I don't care for recipes that call for boiling vegetables in water. When these came out of the oven I was able to gently slice down the length of the potato and the skin came off very smoothly.
I like this an all except I felt like the directions are kind of unclear. I mean Sweet Potatoes are huge. And I supose I should have just used 3 potatoes to give me 6 c. Instead I used 6 potatoes and had more than 12 c. of mashed sweet potatoes.
I have used this recipe every Thanksgiving/Christmas for the last 5yrs. and it's ALWAYS a hit!!! I use one large can of sweet potatoes in leu of cooking them myself and use hazelnut coffe creamer in leu of regular milk... Enjoy!
This is soooo good! It tastes just like the Honeybaked Ham store's version of this, and it is a third of the cost!
VERY good - LOVED the topping and I was asked by 2 people at Thanksgiving for the recipe. I made this the night before, baked it the next day, and it turned out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Souffle III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 276
Learn how to make sweet potato puff topped with crunchy pralines.
See how to make fluffy sweet potatoes with a crunchy pecan topping.
This sweet potato casserole is sure to become a holiday favorite.