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Sweet Potato Souffle II

Rated as 4.85 out of 5 Stars

"This is a great alternative to any recipe that includes marshmallows"
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15 m servings 302
Original recipe yields 18 servings (1 - 9x13 baking dish)


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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a mixing bowl, combine mashed sweet potatoes, eggs, salt, sugar, vanilla, milk and margarine. Blend until smooth and pour into 9x13 inch baking dish.
  3. Prepare the topping by mixing together the brown sugar, flour, pecans, coconut and melted margarine. Sprinkle mixture over potatoes. Bake for 30 minutes.

Nutrition Facts

Per Serving: 302 calories; 16.3 38.2 2.8 21 239 Full nutrition

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Read all reviews 13
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This recipe was loved by everyone at my potluck although I did omit the coconut to keep it from being to much like a dessert. If I were to make it again I think I would cut the white sugar added...

Great recipe! I found it a bit too sweet with the coconut but without the coconut it is just right. I've served this at several holiday dinners now and everyone loves it.

This was a great recipe. I have been looking for a sweet potatoe recipe that I can do year after year and this is the one!!

I loved this recipe! I cooked it for the first time for Thanksgiving this year and I know it will be coming back, everyone loved it! The only thing I did differently was double the amount of ...

For the best taste I would omit the coconut. The dish is fabulous. I got rave reviews. I did not even have leftovers...

I love the sweet taste! Big hit every year at Thanksgiving and Christmas! Thanks!

This is delicious! I used 4 cups mashed sweet potatoes and it was still really sweet. Omitted the coconut, because I am not a big fan of it. I used light brown sugar and self-rising flour. W...

This is similar to the recipe my grandmother used. Excellent!

Definately a special occasion dish, very sweet, almost like a dessert!