Sweet Potato Souffle

Nicole Wade


This is my family's holiday favorite. I first made this in high school for home ec. class, I just looked through a cookbook and accidentally found it. I have made it every year for 17 years now. Hope you like it as much as we do!


★★★★★ 1 vote

15 Min
45 Min


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1 can(s)
1lb, 13oz sweet potatoes (drained)
1-1/2 c
3/4 stick
butter, softened (real butter works best)
1/4 tsp
1 c
1/2 tsp
cinnamon, ground
topping ingredients below
1/2 c
packed brown sugar
1 c
chopped pecans (optional)
3/4 c
crushed corn flakes
3/4 stick
butter, melted

How to Make Sweet Potato Souffle


  • 1Pre-heat oven to 300 degrees.
  • 2Combine sweet potatoes, sugar, eggs, softened butter, nutmeg, milk and cinnamon with hand mixer until well blended- as smooth as you can get it, but don't worry if it isn't perfectly smooth)
  • 3Pour into baking dish-(I have always used a baking bowl, if you use a bowl too the cooking time may be longer)
  • 4TOPPING (only put on after it has cooked the 20 to 30 min. or else it will all fall to the bottom)
    In a separate bowl, Melt remaining butter and brown sugar in microwave (just until butter is melted) add pecans(optional), and corn flake crumbs, and mix together.
  • 5Bake for 20-30 min. or until middle is about firm. then add topping and cook additional 15 min. or until center is firm.
  • 6Enjoy!

Printable Recipe Card

About Sweet Potato Souffle

Course/Dish: Potatoes, Other Desserts
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy

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