Sweet Potato Souffle

My favorite sweet potato dish is sweet potato souffle (casserole)! I originally had this dish at Ruths Chris and just had to learn how to make it! After extensive internet recipe research and trial and error in the kitchen, I have come up with what I believe to be the PERFECT sweet potato casserole recipe. I have cut down on the sugar that it calls for because it is honestly not necessary and I try to be health conscious. This is why I do not make this dish too often as I could eat all of it in one sitting. I hope you try this out as it’s a nice addition for the holidays especially. My husband even made it for a Birthday Dinner party where the theme was Top Chef and it WON! So that should tell you something! Check it out and let me know your thoughts!

Sweet Potato Souflee
Serves 8
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Prep Time
10 min
Cook Time
30 min
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
30 min
Total Time
1 hr 10 min
  1. Crust
  2. 1/2 cup brown sugar
  3. 1/3 cup flour
  4. 3/4 cup chopped pecans
  5. ½ cup butter (melted)
  6. Sweet Potato Mixture
  7. 3 cups mashed sweet potatoes (~ 4 sweet potatoes)
  8. 1 cup sugar
  9. 1/2 teaspoon salt
  10. 1 teaspoon vanilla
  11. 2 eggs (well beaten)
  12. 1/4 cup butter (melted)
  1. 1. Boil the sweet potatoes in their skins for about 30 minutes and then shock them in ice water. The skins should peel right off.
  2. 2. Preheat oven to 350 degrees.
  3. 3. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
  4. 4. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
  5. 5. Pour mixture into buttered baking dish.
  6. 6. Bake for 30 minutes.
  7. 7. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
  8. 8. Place back in oven and allow to bake for 15mins
  9. 9. Allow to set at least 10 minutes before serving.
  10. 10. Serve and Enjoy!
Image: WebMD

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