Sweet Potato Souffle Recipe

Name: Sweet Potato Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups sweet potatoes, or yams cooked, mashed; 1 cup sugar white; 1/2 teaspoon salt; 2 teaspoons vanilla extract; 1/2 cup margarine melted; 1/2 cup light cream (half&half); 2 large eggs; 1 cup brown sugar; 1 cup pecans chopped; ⅓ cup flour, all-purpose; 1 cup coconut; 3/4 cup margarine melted

Servings: persons

3 1/2 cups sweet potatoes, or yams cooked, mashed
1 cup sugar white
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 cup margarine melted
1/2 cup light cream (half&half)
2 large eggs
1 cup brown sugar
1 cup pecans chopped
⅓ cup flour, all-purpose
1 cup coconut
3/4 cup margarine melted

1
In a large bowl, beat drained sweet potatoes with electric mixer.
2
Add remaining ingredients and beat well.
3
Pour contenets into greased souffle dish and bake 15 minutes at 350F (180C).
4
While this is baking prepare topping.
5
For the topping, put brown sugar, pecans, flour and coconut in a bowl and mix well.
6
Drizzle melted margarine over and toss again until well coated.
7
Remove souffle from oven and sprinkle topping over.
8
Return to oven for 15 minutes more or until topping starts to brown.

989

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/2 cups sweet potatoes, or yams cooked, mashed, 1 cup sugar white, 1/2 teaspoon salt, 2 teaspoons vanilla extract, and more.

Yes, Sweet Potato Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Souffle

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