Sweet Potato Souffle Recipe - Food.com (2024)

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photo by Jonathan Melendez

Reviews

1. I've never had a sweet potato souffle that I actually liked and this one totally changed my mind. The crunchy topping was amazing. Definitely recommend it!

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   Jonathan Melendez

2. Everybody raved about it! I used 6 huge sweet potatoes--cooked them in the microwave. Added some cinnamon and cloves. The topping worked fine--crumbled like it should. I used some extra brown sugar (a little left in the box so I just dumped it in). I was concerned about cooking time---had to cook it about an hour until it tested done like a pumpkin pie. Also--I was concerned about using an egg beater as is says in the recipe. I used the Kitchen Aid and really whipped it. Did not puff up, but did not matter. I used 2 9X13 pans.

   jurhee

3. This is a real gem; I could have eaten the whole pan all by myself! Initially, it seems like this recipe would be heavy and rich because of the added sugar and evaporated milk, but it is surprisingly light and perfectly sweet! It is a great recipe to add to your Thanksgiving menu because you can make it in advance, store it in the fridge while the turkey is cooking, and then cook it while the turkey is "resting." Thanks for the great recipe!!

   Southern Polar Bear

4. This was fantastic. Definently more like a dessert than a side dish. I used 2% milk instead of the evap. milk & cut the butter in half in both the potatoes & the topping to a 1/2 stick (1/4c) each. Next time I will add only half a cup of the sugar in the potatoes.

   Chef ChiSox1

5. This was so good, for the holidays my Mother had always made a sweet potatoe recipe from canned yams with brown sugar and marshmallows and I couldn't even bring myself to try that overly sweet, sticky dish even though she loved it. She passed away this last year and I knew I had to have something like it on my Easter table so found this one and thought I'd try it. What a hit, it was just the right amount of sweetness and so light and tasty. I've been missing out all this time. Went great with our smoked Easter ham. Mine didn't poof up for some reason but the taste was sure there.

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   Bonnie G #2

see 52 more reviews

Tweaks

1. If you have an instant pot, cook the sweets with 1 cup water for 25 minutes, then low for 6, and finally release pressure. This cooked my sweets perfectly, skins peeled right off.

   Silkster

2. Ok, I used 4 GIANT sweet potatoes, eliminated the milk & coconut. Added a can of crushed pineapple (juice included) to the mix. Completely spazzed out and forgot to add the brown sugar to the topping so (had the chopped pecans and butter) I just sprinkled brown sugar on top of that and baked a bit longer. I'll top w/mini marshmallows and brown those before serving. Whew!

   pjsuttle

3. Absolutely LOVED this recipe. I used 5 fairly large sweet potatoes, added extra vanilla, and cut out the coconut for the topping. It still turned out excellent and definitely could've served 15 people (though most of it was consumed by me!) It didn't rise as much as I thought it would either, and I found the topping difficult to "sprinkle" very the mixture. The butter made it very sticky and chunky, so I found myself tossing small balls of brown sugar and pecan instead. Regardless, can't wait to make it again!

   dreamer.at.heart

4. I was told it was one of the best sweet potato recipes they've ever tried. I had to make substitutes because my daughter is allergic to dairy. Rice dream instead of evaporated milk and crisco in place of butter. Also, I accidentally added a cup of crisco instead of 1/2 cup, needless to say, everyone loved it!!!

   claytonlibrarian

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