Rating: 4.66 stars
176 Ratings
  • 5 star values: 140
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 2

This recipe is a family favorite for holiday dinners. It is requested even by non-sweet potato eaters!

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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

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  • In a large mixing bowl, combine sweet potatoes, white sugar, 1/4 cup margarine, vanilla, milk, and beaten eggs. Mix well. Pour mixture into prepared baking dish.

  • In a medium mixing bowl, combine brown sugar, chopped pecans, flour, and 1/4 cup margarine. Mix well. Sprinkle over sweet potato mixture.

  • Bake for 25 to 30 minutes.

Nutrition Facts

449 calories; protein 5.2g; carbohydrates 60.4g; fat 22.2g; cholesterol 74mg; sodium 136.9mg. Full Nutrition
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Reviews (139)

Most helpful positive review

Rating: 5 stars
11/06/2003
I've been trying for years to find the perfect sweet potato soufle recipe. This one definitely qualifies. I served it with my Thanksgiving dinner and everyone raved about how delicious it was. I found a couple of problems with the recipe though. In the ingredients list it calls for 1/3 c. softened butter. Then in the directions that amount is changed to 1/4 c. I had already measured out the 1/3 c. so I went ahead and used that much. It was fine. I think it works best when the margarine is melted rather than just softened too. The baking dish called for in the recipe is 9x13. I believe that is much too large for a single recipe. I used one that is 8x11 and it was the ideal size. Read More
(103)

Most helpful critical review

Rating: 2 stars
11/06/2003
This was unfortunately terribly terribly sweet for us. It is really more like a moist confection than a vegetable! My family did not like it but it really depends on how you like sweet potatoes done. Read More
(22)
176 Ratings
  • 5 star values: 140
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
11/06/2003
I've been trying for years to find the perfect sweet potato soufle recipe. This one definitely qualifies. I served it with my Thanksgiving dinner and everyone raved about how delicious it was. I found a couple of problems with the recipe though. In the ingredients list it calls for 1/3 c. softened butter. Then in the directions that amount is changed to 1/4 c. I had already measured out the 1/3 c. so I went ahead and used that much. It was fine. I think it works best when the margarine is melted rather than just softened too. The baking dish called for in the recipe is 9x13. I believe that is much too large for a single recipe. I used one that is 8x11 and it was the ideal size. Read More
(103)
Rating: 5 stars
12/25/2003
This was a terrific recipe for using minimal ingredients. Here's what I did to make it easy. I cut the recipe in half and it was more than enough for the 3 of us. That meant I only used one sweet potatoe and I cubed it before boiling it so I was able to have mashed sweet potato in less than 15 minutes. Also I added a little orange peel zest to the mixture. I put the entire thing in a glass pie plate and it made the presentation beautiful. The topping crunched up perfectly and this was easy to make while managing my main course. Read More
(66)
Rating: 5 stars
11/25/2004
I made this for todays Thanksgiving dinner. It received very high remarks. The only changes I make was I doubled the topping.Also I used two 40 oz. cans of sweet potatoes drained well. and NO ONE could tell. This really cuts the prep time in half. Thanks for sharing. Read More
(58)
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Rating: 5 stars
12/25/2003
I have made many versions of sweet potato casserole but this is my favorite! My husband loved it. I used a 29 oz. can of yams instead of fresh ones and it came out great. I just drained and mashed them. Great recipe easy and delicious especially the pecan topping! Read More
(33)
Rating: 5 stars
10/16/2003
This is almost the same as my recipe it varies in sugar and butter amount. For 3 cups sweet potatoes I use 3 small cans of Taylor brand. I like to heat them up a bit for easier mixing in the microwave just until warm (but not necesary). Add 1/4-1/2 cup sugar 2 eggs 1/3 cup butter at room temperature but can use right out of frige if potatoes are warm. Also add 1 tsp. vanilla ext. and 1tsp. salt.( no liquids.) Blend in mixer till smooth. Topping: 1/2 c. melted margarine 1/2-3/4 c. brown sugar(light) Depending on how sweet you want it and 1 c chopped nuts. I put in a 10 inch deep dish pie plate (not necesary to grease dish) Bake 350 for 25 min. Everyone loves this dish. My kids won't touch sweet potatoes so I don't know how kid freindly this is but anyone who likes sweet potatoes and nuts will love this. It is a sweet vegetable and like a dessert but I would never serve as a dessert. There are different versions of this recipe you can't really go wrong with them. Thanks Cindy! Read More
(28)
Rating: 2 stars
11/06/2003
This was unfortunately terribly terribly sweet for us. It is really more like a moist confection than a vegetable! My family did not like it but it really depends on how you like sweet potatoes done. Read More
(22)
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Rating: 5 stars
10/16/2003
I have actually made this several times. I like it so much better without the marshmallows. It is an easy and delicious recipe. Thanks for posting. Read More
(12)
Rating: 4 stars
12/25/2003
I used an 8x8 pan hoping for a thicker casserole and less topping. Will try a larger pan next time as the thicker layer of potato was good but a bit thick and without any texture. Next time I'll use less sugar in the topping and a medium sized baking pan. Should be just perfect! Read More
(9)
Rating: 5 stars
11/30/2004
I have used this recipe for over a year and brought it to Thanksgiving dinner last week. People who were avid sweet potato haters were declaring their love for this dish. I have never changed the recipe it's great as is. Read More
(9)