Community Pick
Sweet Potato Souffle
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If you want to wow your guests for the Holidays this will do it.
- Ready In:
- 2hrs 30mins
- Serves:
- Units:
Nutrition Information
62
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ingredients
- 5 -6 baked peeled and mashed sweet potatoes
- 1 cup sugar
- 1 teaspoon salt
- 1⁄2 cup butter
- 4 eggs
- 1 cup evaporated milk
- 2 teaspoons vanilla
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Topping
- 1 cup brown sugar
- 1⁄2 cup flour
- 1 cup chopped pecans
- 1⁄2 cup melted butter
- 1⁄3 cup coconut
directions
- Bake sweet potatoes in oven until soft 1 to 1 1/2 hours at 350°F Pierce with fork to test.
- Peel then mash with egg beater.
- Mix in each ingredient separately except for eggs and beat after each addition until light and fluffy.
- Separate the egg whites and yolks; throw away the yolks.
- In a separate bowl, whip the egg whites until they have medium peaks (the peaks should lean at about 45 degrees.).
- Pour the egg whites into the heavier base custard.
- Mix by lightly pushing down and pulling the custard up and over the egg whites using a sweeping "S" motion as you work.
- Pour into 15x10-inch Pyrex pan or two 9x13-inch.
- Mix topping ingredients together and sprinkle over sweet potatoes.
- Bake at 325°F for 25 minutes.
- This will puff up so don't have the pans too full.
- This freezes very well. If you use yams it is much dryer than using sweet potatoes.
- Full recipe serves 15.
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RECIPE MADE WITH LOVE BY
@Northern Polar Bear
Contributor
@Northern Polar Bear
Contributor
"If you want to wow your guests for the Holidays this will do it."
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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!
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