One of our most favorite parts of Thanksgiving dinner? Sweet potato souffle!
While it’s not the healthiest version of sweet potatoes for your Thanksgiving spread, this sweet potato souffle is absolutely the tastiest. And let’s face it, covering your sweet potatoes with marshmallows and brown sugar, like many people do, isn’t healthy either. But sweet potato souffle is much better!
Posing as a side dish or even a dessert, this versatile dish will be a crowd pleaser, so have the recipe ready to share.
Since it’s such a big hit, I usually double the recipe listed here and make it in a bigger pan. If it’s not gone the first day, it makes great leftovers. My kids love it for breakfast the day after Thanksgiving.
My father-in-law introduced us to growing sweet potatoes years ago. Every year we have an impressive harvest. My kids love digging them up every year. Since they grow underground, you have no idea how they are doing until it’s harvest time. We love guessing how much the biggest ones are going to weigh.
Here are a couple of boxes from this year’s harvest:
Over the years we have added many more sweet potato recipes into our arsenal of family favorites, but sweet potato souffle stands as everyone’s all-time favorite.
While you can absolutely use a can of yams for this recipe, we never buy cans of yams because we always have plenty of actual sweet potatoes.
If you’re using actual sweet potatoes, simply peel the potatoes and cube them. Everything on the cutting board below is from ONE sweet potato (and it’s not even the whole potato)! The homegrown sweet potatoes get huge!
Boil the cubed sweet potato in a pot of water until they are soft enough for mashing.
Whether you’re using fresh sweet potatoes or a can of yams, mash them with a potato masher.
Now you are ready for the recipe. Everything from here on is the same whether you are using fresh sweet potatoes or canned yams. You’ll find a printable recipe at the bottom of the post.
Sweet Potato Soufflé
Ingredients
- 3 cups mashed cooked sweet potatoes (or 1 large can of yams)
- ¾ cup white sugar
- 1/3 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla
- ½ cup milk
Topping
- 1 cup flaked coconut
- 1/3 cup flour
- 1 cup brown sugar
- 1 cup chopped nuts
- 1/3 cup melted butter
Mash cooked sweet potatoes (or large can of yams) with a potato masher.
Add white sugar, softened butter, eggs, vanilla, and milk. Mix thoroughly.
Spread evenly into a greased square baking dish (8 or 9 inch).
For the topping, combine coconut, flour, brown sugar, chopped nuts and melted butter.
Sprinkle evenly over the top of the sweet potato mixture.
Bake at 350 degrees for 45-60 minutes or until knife comes out clean.
Serve warm or cold– it’s delicious both ways!
This updated post was originally published October 9, 2015.
Sweet Potato Soufflé
This yummy sweet potato dish is a great thanksgiving side that can also be a dessert. Either way, it will have guests asking for the recipe!
Author: Stephanie @ SixFiguresUnder.com
Recipe type: Side Dish or Dessert
Ingredients
- 3 cups mashed sweet potatoes (or large can of yams)
- ¾ cup white sugar
- ⅓ cup butter, softened
- 2 eggs
- 1 teaspoon vanilla
- ½ cup milk
- [TOPPING]
- 1 cup flaked coconut
- ⅓ cup flour
- 1 cup brown sugar
- 1 cup chopped nuts
- ⅓ cup melted butter
Instructions
- Mash cooked sweet potatoes (or large can of yams) with a potato masher.
- Add white sugar, softened butter, eggs, vanilla, and milk. Beat eggs and mix.
- Spread evenly into a greased square baking dish (8 or 9 inch).
- For the topping, combine coconut, flour, brown sugar, chopped nuts and melted butter.
- Sprinkle evenly over the top of the sweet potato mixture.
- Bake at 350 degrees for 45-60 minutes or until knife comes out clean.
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