Aunt Peggy's Sweet Potato Souffle

Classic southern sweet potato soufflé recipe! No worry of going wrong here, so delicious and perfect for any holiday gathering.

Aunt Peggy's Sweet Potato Souffle

Yield: 4 to 6 servings


  • 3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes
  • 1 cup granulated sugar
  • 3 eggs, beaten
  • 1/2 cup milk
  • 8 tablespoons unsalted butter, about 1 stick, melted
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt

  • 1 cup packed light brown sugar
  • 4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
  • 1/2 cup self-rising cake flour
  • 1 cup chopped pecans


Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.

In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.

Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.

Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.

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