Sweet Potato Souffle - Dee Dee's

Diane Atherton


Praline topping and seasoned with just a hint of nutmeg and cinnamon gives this dish the upper hand on the traditional candied yams.

This is one of our favorite holiday recipes. I don't think I could go through Thanksgiving and Christmas without it!

Hope you enjoy as much as we do.

Photos are mine.


★★★★★ 1 vote

10 Min
1 Hr


  • 5 large
    sweet potatoes or yams (or two 1-lb cans of sweet potatoes, drained)
  • 1 c
  • 2 large
    eggs, beaten
  • 1/2 c
    butter, melted
  • 1/2 tsp
    vanilla extract
  • 1/2 c
    heavy cream or evaporated milk
  • 1/4 tsp
    nutmeg, ground (optional)

  • 1 c
    brown sugar
  • 1/2 c
    self rising flour
  • 1/2 c
    butter, softened
  • 1 c
    pecans, chopped
  • ·
    cinnamon, a sprinkle or 2 (optional)

How to Make Sweet Potato Souffle - Dee Dee's


  1. FOR SOUFFLE: Bake sweet potatoes if using fresh. Once tender, peel and mash. Combine all ingredients and mix thoroughly. Pour into a greased 8x11 inch-baking dish.
  2. FOR PRALINE TOPPING: Combine topping ingredients. Dab over casserole.
  3. Bake at 300 degrees for 1 hour.

    Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes to 1 hour.

Printable Recipe Card

About Sweet Potato Souffle - Dee Dee's

Course/Dish: Potatoes Side Casseroles
Main Ingredient: Potatoes
Regional Style: American
Hashtag: #Holiday Favoite

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