Aunt Laurie's Sweet Potato Souffle

Shannon Carder


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!)


☆☆☆☆☆ 0 votes

15 Min
30 Min


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

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

How to Make Aunt Laurie's Sweet Potato Souffle


  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.

Printable Recipe Card

About Aunt Laurie's Sweet Potato Souffle

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

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