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


  • 1 can(s)
    1lb, 13oz sweet potatoes (drained)
  • 1-1/2 c
  • 2
  • 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


  1. Pre-heat oven to 300 degrees.
  2. Combine 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)
  3. Pour into baking dish-(I have always used a baking bowl, if you use a bowl too the cooking time may be longer)
  4. TOPPING (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.
  5. Bake for 20-30 min. or until middle is about firm. then add topping and cook additional 15 min. or until center is firm.
  6. Enjoy!

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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