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sweet potato souffle - dee dee's

(1 rating)
Recipe by
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 rating)
yield 8 serving(s)
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For sweet potato souffle - dee dee's

  • 5 lg
    sweet potatoes or yams (or two 1-lb cans of sweet potatoes, drained)
  • 1 c
  • 2 lg
    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.
  • 4
    HOW TO BAKE SWEET POTATOES: 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.

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