Aunt Laurie's Sweet Potato Souffle

Shannon Carder

By
@WitchinKitchen

My Aunt Laurie makes this every year for Thanksgiving. It's what made me love sweet potatoes. The topping can be changed. This reheats very well. It's a family favorite! I hope you love it too!!!

(In the pictures below I made the recipe without the coconut, because my son Logan doesn't like it and without the pecans because my daughter Jamie has braces and can't eat them!)


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Rating:

Comments:

Serves:

6-8

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

3 c
sweet potatoes, mashed (canned yams will work, 1 large can well drained)
1 c
sugar
1 tsp
salt
1/2 stick
butter, melted
2
eggs
1/2 c
milk
1 tsp
vanilla extract

TOPPING

1 c
light brown sugar
1/3 c
flour
1/2 stick
butter, melted
1 c
coconut
1 c
pecans, chopped (slivered almonds work very well too)

Directions Step-By-Step

1
Mix mashed sweet potatoes (or canned yams), white sugar, salt, 1/2 stick melted butter, eggs, milk and vanilla very well. Pour into greased 9" x 13" pan.
2
Mix all topping ingredients together well and sprinkle over filling.
3
Bake at 350 for 25 – 30 minutes.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Hashtag: #Sweet Potato