Sweet Potato Souffle – Delicious!

Sweet Potato divine.  A favorite from my childhood!  I hope you give this lovely recipe a try.   Sweet potato like you have never tasted before.  Not too sweet with a crunch topping.

Sweet Potato Souffle – Delicious!


  • 4 large sweet potatoes—boil until tender (whole, unpeeled), cool, skin, whip with an electric mixer or blender
  • Add:
  • 1 stick of butter
  • 1 1/2 cups of unrefined sugar (Sucanat or honey)
  • 1 tsp vanilla
  • 3 eggs
  • Mix butter, sugar and eggs well.  Mix with sweet potatoes
  • NOTE:  if you want to make this ahead of time – pour all of this into a cake pan and store in refrigerator, then add topping (below) when ready to bake
  • Topping for sweet potatoes soufflé
  • 1 stick butter
  • 3 cups cornflakes (use a high fiber, natural brand) – place in bread bag & mash, place cornflakes in a bowl then add
  • 1/2 cup Sucanat
  • 1/2 cup chopped pecans
  • Mix all, tossing with melted butter


  1. Put sweet potatoes in a cake pan, then sprinkle topping on top to cover entire dish.  Bake uncovered 25 minutes at 350 degrees.  If you want to make this ahead of time – keep the topping set aside in the fridge

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