Sweet Potato Souffle – a delicious recipe with sweet potatoes, water, eggs, brown sugar, butter, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel and cut your 3 pounds of sweet potatoes into cubes.
2
In a large pot fill with water and boil your potatoes until fully cooked.
3
(they should be soft enough to slip a fork into without any pressure), and then drain the water.
4
Preheat oven to 375F.
5
Beat potatoes with a mixer until smooth, add eggs, 1/4 cup brown sugar, 1/4 cup butter, salt, cinnamon, beat in just enough juice to make the mixture moist and fluffy.
6
Pour mixture into a 3 quart oven safe bowl.
7
Smooth the potatoes on the top with the back of a spoon.
8
Arrange pecan halves over the top of the potatoes.
9
Sprinkle remaining brown sugar over the top of the pecans.
10
Melt remaining butter in microwave safe dish, and pour over top of pecans.
11
Bake in the oven on 375F for 30 minutes.
1156
kcal
Calories
71
g
Fat
122
g
Carbs
19
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 lbs sweet potatoes, 2 quarts water, 2 large eggs, ¾ cup firmly packed brown sugar (divided), 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.
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