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

250.5 calories; 3.9 g protein; 30.8 g carbohydrates; 93.8 mg cholesterol; 268.5 mg sodium. Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/21/2012
Fabulous! I made it for Christmas dinner at a friends house - they asked for an 'authentic American' holiday dish but I just can't do candied yams as they are far too sweet. I couldn't be bothered with peeling and chopping so I put the potatoes in the oven instead; the peels fell off and they mashed easily. I reduced the sugar as suggested by others and because baking tends to make for sweeter veg than boiling so I used 1/2 cup demera sugar. I mixed it up the night before since I had to bake early in the morning before traveling. My husband won't eat tree nuts so I put crushed honey nut cornflakes on top instead. It baked up beautifully rising up the full height of the dish but I did have to bake it a good 30 minutes more than the recipe. Overall easy to make and wonderful results. EDIT - made it again for dinner with friends without the topping but it was still brilliant! EDIT - Had a friend make it but they pulled it out too soon so more like spoon bread than souffle. Read More
(40)

Most helpful critical review

Rating: 1 stars
03/11/2018
Not impressed Read More
87 Ratings
  • 5 star values: 69
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/21/2012
Fabulous! I made it for Christmas dinner at a friends house - they asked for an 'authentic American' holiday dish but I just can't do candied yams as they are far too sweet. I couldn't be bothered with peeling and chopping so I put the potatoes in the oven instead; the peels fell off and they mashed easily. I reduced the sugar as suggested by others and because baking tends to make for sweeter veg than boiling so I used 1/2 cup demera sugar. I mixed it up the night before since I had to bake early in the morning before traveling. My husband won't eat tree nuts so I put crushed honey nut cornflakes on top instead. It baked up beautifully rising up the full height of the dish but I did have to bake it a good 30 minutes more than the recipe. Overall easy to make and wonderful results. EDIT - made it again for dinner with friends without the topping but it was still brilliant! EDIT - Had a friend make it but they pulled it out too soon so more like spoon bread than souffle. Read More
(40)
Rating: 5 stars
03/13/2008
I've been making this forever and everyone always loves it. I usually top it with chopped pecans for some extra crunch. Read More
(37)
Rating: 4 stars
10/31/2008
This was a nice side dish. It wasn't quite what I expected though...I've never made a souffle before but I thought it was supposed to 'pouf' up. This came out like mashed sweet potatoes with pumpkin pie flavour. Everyone said it was very tasty. Next time I may try to add candied pecans as someone suggested. This took a lot longer to cook in my oven than the recipe suggested...90 minutes total! Read More
(34)
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Rating: 5 stars
12/08/2011
I noticed that some people complained of a mashed potatoes texture instead of a fluffy look and feel. if you whip the mixture like you are trying to make a whipped cream it helps a lot! I got raving reviews for this dish and have decided it's a family staple recipe. I also topped it with crushed grahm crackers brown sugar mixed with melted butter since there are family menbers that don't like nuts in their food. another thing is that i used actual sweet potatoes instead of Yams. which made it not too sweet. love love love this dish! Read More
(22)
Rating: 5 stars
04/13/2009
This dish had an amazing flavor! Everyone raved about it at Easter dinner. I made the whole thing the night before and refrigerated overnight. I also sprinkled with pecans as others suggested. Bake time was about 10-15 minutes longer in my oven. Read More
(18)
Rating: 5 stars
06/23/2008
Also have had a very similar recipe for years- A MUST HAVE at Thanksgiving!!! Highly recommend topping with candied pecan halves (or just sprinkly some brown sugar atop your nuts) before baking. Yummmm Read More
(18)
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Rating: 5 stars
12/02/2009
I made this dish for Thanksgiving and everyone absolutely loved it! It's been requested for all holidays going forward. I did make a few changes. I used about 2/3 the sugar called for in the recipe and used half white sugar and half brown sugar instead of all white sugar. Also I took others' suggestion to top with chopped pecans and brown sugar which really made the dish. I baked for 1 hr 15 min. Another suggestion if you don't like vanilla extract is to substitue maple syrup. Great recipe! Read More
(18)
Rating: 5 stars
11/24/2011
Made this for Thanksgiving today and it was a HUGE hit! Highly recommend this recipe, it's just like my southern grandma used to make. I used brown sugar instead of white and reduced the sugar to 1/2 cup. I also whipped the eggs before adding them, made it very fluffy. It took about an hour total in my oven at 350 the whole time. Before putting it in the oven I sprinkled some brown sugar on top, and after 50 minutes I took it out and put mini marshmallows on top, then put it back in for 10 minutes. Next time I'll probably add some pecans to the topping too. :) Read More
(16)
Rating: 5 stars
12/29/2010
Made this recipe at Thanksgiving and Christmas. Got many compliments from family members and friends. Many compliments came from people who claimed they didn't much care for sweet potatos! Really makes a lot so if you are having a small party cut in half. Read More
(15)
Rating: 1 stars
03/11/2018
Not impressed Read More