Sweet Potato Souffle

Total Time
45mins
Prep
10 mins
Cook
35 mins

Yummy sweet potato casserole recipe with which I grew up. Nuts are essential to giving it that "crunch", so if you don't like pecans, try walnuts or macadamias or cashews instead.

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Ingredients

Nutrition

Directions

  1. Mix all ingredients and pour into greased baking dish. I use a round 9 inch fluted pyrex about 2" deep.
  2. Mix topping ingredients together and spread/sprinkle on top of casserole.
  3. Bake in a preheated 350*F oven for at least 35 minutes.
Most Helpful

5 5

When at all possible I like to use unpeeled yams (for taste & nutrition) in dishes like this, & I did the same here (slicing the yams, steaming them & then cutting them into small chunks before mashing them)! Also roasted the pecans before including them in the topping! VERY, VERY NICE TASTING! Thanks for posting your recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]

I made this for Thanksgiving - it was a hit! Perfect flavor as well as smooth (sweet potatoes) and crunchy (topping) textures. I'll definitely be maknig this again.

5 5

Mmm, this was good! I also baked the potatoes and then scraped out the skin. I halved the sugar and the butter in the sweet potato mixture, and it turned out wonderfully. I also added some cinnamon, and sauteed the nuts first in maple syrup. Thanks for the recipe!