*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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!
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!
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!
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.
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