Sweet Potato Souffle III Recipe - Allrecipes.com
Sweet Potato Souffle III Recipe

Sweet Potato Souffle III

Recipe by  

"I get rave reviews for this recipe! It's wonderful for Thanksgiving, and always a hit at family reunions, covered dish dinners, etc. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.
  3. Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
  4. Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.
  5. Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
  6. Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 25, 2003

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

Most Helpful Critical Review
Nov 13, 2003

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.

Nov 13, 2005

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!

Nov 20, 2006

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.

Oct 17, 2004

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.

Jan 07, 2007

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!

Nov 15, 2003

This is soooo good! It tastes just like the Honeybaked Ham store's version of this, and it is a third of the cost!

Dec 02, 2006

Great recipe. I used evaporated milk instead because that was all I had -- made it nice a creamy!


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  • Calories
  • 595 kcal
  • 30%
  • Carbohydrates
  • 78.3 g
  • 25%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 30.6 g
  • 47%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 367 mg
  • 15%

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

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