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Holiday Sweet Potato Souffle

 Holiday Sweet Potato Souffle
I've seen many variations of this recipe, but this is the one my family enjoys every Thanksgiving. —Karen Scales
8 ServingsPrep: 15 min. Bake: 40 min.


  • 4 cups mashed cooked sweet potatoes
  • 3/4 cup sugar
  • 2 tablespoons butter, softened
  • 1/3 cup milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon salt
  • 2/3 cup packed brown sugar
  • 2/3 cup chopped pecans
  • 2/3 cup flaked coconut
  • 2 tablespoons butter, melted


  • In a large bowl, combine the sweet potatoes, sugar, butter, milk,
  • vanilla and salt; beat until smooth. Spoon into a greased 2-1/2-qt.
  • baking dish. Combine the topping ingredients; sprinkle over potato
  • mixture.
  • Bake, uncovered, at 350° for 40-45 minutes or until heated
  • through and topping is browned. Yield: 8 servings.
TEST KITCHEN TIP The potato mixture can be prepared ahead of time and refrigerated. Remove from the refrigerator 20 minutes before baking, then sprinkle with the topping just before putting it in the oven.

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Holiday Sweet Potato Souffle (continued)

Nutritional Facts: 1 serving (3/4 cup) equals 479 calories, 16 g fat (7 g saturated fat), 17 mg cholesterol, 259 mg sodium, 82 g carbohydrate, 4 g fiber, 4 g protein.