Rating: 4.5 stars 4.7
91 Ratings
  • 5 star values: 73
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

This is one of my most-requested dishes, and it's perfect for Easter, Thanksgiving, or anytime you need a fancy side dish. It looks much more difficult to make than it is, and guests are always impressed! Even people who don't like sweet potatoes ask for second helpings! I hope you enjoy it too. Maple syrup can be substituted for the vanilla extract.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain, and set aside.

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  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart souffle dish. Sprinkle dish with 1 tablespoon white sugar, shaking dish to evenly coat bottom and sides.

  • Place the sweet potatoes into the bowl of a food processor. Add the butter, 3/4 cup sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. Process until mixture is smooth. Pour into prepared souffle dish.

  • Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).

  • Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.

Nutrition Facts

251 calories; protein 3.9g; carbohydrates 30.8g; fat 12.9g; cholesterol 93.8mg; sodium 268.5mg. Full Nutrition
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