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

Sweet Potato Souffle

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"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 ThanksgivingRecipe.com."

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Ingredients Edit and Save

Original recipe makes 8 -10 servings Change Servings


  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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Reviews More Reviews

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.

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.

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.

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!

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 :)

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!

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!

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.


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  • Calories
  • 516 kcal
  • 26%
  • Carbohydrates
  • 66.4 g
  • 21%
  • Cholesterol
  • 85 mg
  • 28%
  • 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.

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