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Sweet potatoes are fabulous!  My favorite way to eat sweet potatoes are simply to bake them (oven or microwave) and add a little salt and butter.  But sometimes it’s nice to put together a little something more “special” for a pot-luck, guests, or the family. This is an easy-to-put-together casserole that is good for any time of the year, even Thanksgiving. 🙂

I found this recipe by Trisha Yearwood on FoodNetwork.com.  (Love her food!)  And it showed up in a Kroger myMagazine that I got in the mail.    The version here that I like has a little less sugar (Kroger), has no flour in the topping (Kroger) and uses milk (Trisha’s) instead of heavy cream.  The end result is sweet, smooth, and yummy!

Sweet Potato Souffle
Sweet Potato Souffle
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
2 hours
Servings Prep Time
6 servings 10 minutes
Cook Time
2 hours
Sweet Potato Souffle
Sweet Potato Souffle
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
2 hours
Servings Prep Time
6 servings 10 minutes
Cook Time
2 hours
Ingredients
Souffle
  • 5 medium sweet potatoes
  • 1/2 cup butter (1 stick), softened
  • 2 large eggs, beaten
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup Milk
  • 1 pinch Salt
Topping
  • 1 cup chopped pecans
  • 1/4 cup butter (1/2 stick), softened
  • 1 pinch Salt
Servings: servings
Instructions
Bake Sweet Potatoes
  1. Preheat oven to 400F. Place sweet potatoes on foil-lined baking sheet, pierce with a fork, bake for 1 hour, allow to cool.
Prepare Souffle
  1. Peel the sweet potatoes, place the flesh in a large mixing bowl, and mash until very smooth.
  2. Mix in the butter, eggs, sugar, vanilla, milk, and salt until thoroughly combined.
  3. Transfer to a greased 4-quart casserole dish and smooth into an even layer.
Mix and Add Topping
  1. Combine the pecans, brown sugar, 1/4 cup butter, and a pinch of salt in a small bowl. Sprinkle evenly on top of sweet potato mixture.
Bake
  1. Bake at 350F for 50-60 minutes, until the souffle is lightly browned.
  2. Let cool for 5 minutes before serving.
Recipe Notes

Helpful Hints!

  • Sweet potatoes can be baked the night before and refrigerated to save prep time the day of cooking.
  • To further prep ahead, the souffle mixture and the topping mixture can both be prepared (separately) ahead of time to make the casserole assembly super quick!
  • If you or your family do not care for pecans, you can leave them out and just add 1/2 to 3/4 cup of brown sugar.
  • For food safety, always wash your hands and utensils/bowls after handling raw eggs to prevent transfer of Salmonella.
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