Sweet Potato Souffle – a delicious recipe with sweet potatoes, butter, white sugar, milk, light brown sugar, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook potatoes by microwaving them until soft.
2
Cool and peel.
3
Mash and add butter first then can milk, sugars, nutmeg, cinnamon and lastly the 1 cup of marshmallows.
4
Bake at 350F for about 30 minutes or until edges turn brown.
5
After the casserole has completely cooled AND NOT BEFORE, add the remaining 1/2 cup of marshmallows on top and bake again for about 15 minutes or until the marshmallows on top are slightly brown.
6
NOTE: THE MIXTURE CAN BE MADE A DAY IN ADVANCE but set out on counter to get room temperature then add the 1/2 cup of marshmallows on top and bake again for about 15 minutes or until the marshmallows on top are slightly brown.
7
Enjoy as a side dish or dessert.
1645
kcal
Calories
24
g
Fat
367
g
Carbs
3
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: 4 large sweet potatoes (size of your hand large), ½ cup butter, 1 cup white sugar, ½ cup canned milk, 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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