Sweet Potato Souffle

READY IN: 2hrs 30mins
Recipe by Northern Polar Bear

If you want to wow your guests for the Holidays this will do it.

Top Review by jurhee

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.

Ingredients Nutrition


  1. Bake sweet potatoes in oven until soft 1 to 1 1/2 hours at 350°F Pierce with fork to test.
  2. Peel then mash with egg beater.
  3. Mix in each ingredient separately except for eggs and beat after each addition until light and fluffy.
  4. Separate the egg whites and yolks; throw away the yolks.
  5. In a separate bowl, whip the egg whites until they have medium peaks (the peaks should lean at about 45 degrees.).
  6. Pour the egg whites into the heavier base custard.
  7. Mix by lightly pushing down and pulling the custard up and over the egg whites using a sweeping "S" motion as you work.
  8. Pour into 15x10-inch Pyrex pan or two 9x13-inch.
  9. Mix topping ingredients together and sprinkle over sweet potatoes.
  10. Bake at 325°F for 25 minutes.
  11. This will puff up so don't have the pans too full.
  12. This freezes very well. If you use yams it is much dryer than using sweet potatoes.
  13. Full recipe serves 15.

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