Sweet Potato Puff Recipe
Sweet Potato Puff Recipe photo by Taste of Home

Sweet Potato Puff Recipe

Publisher Photo
I prepare this sweet potato dish mostly around the holidays, but it's good anytime. For added convenience, you can prepare it the night before and just pop it in the oven the next day. It's a joy to serve this delicious fluffy casserole to my five children and their families.—Fay Miller, Denham Springs, Louisiana
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 8 servings

Ingredients

  • 3 cups cold mashed sweet potatoes (without added milk or butter)
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 2 eggs, beaten
  • 1/3 cup milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup flaked coconut
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 2 tablespoons butter, melted
  • 1/4 cup all-purpose flour

Nutritional Facts

1 serving (1 each) equals 475 calories, 24 g fat (12 g saturated fat), 93 mg cholesterol, 202 mg sodium, 63 g carbohydrate, 3 g fiber, 5 g protein.

Directions

  1. In a bowl, beat sweet potatoes, sugar, butter, eggs, milk and vanilla until fluffy. Stir in coconut.
  2. Spoon into a greased 2-1/2-qt. baking dish. Combine topping ingredients until well blended; sprinkle over sweet potatoes. Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Yield: 8 servings.
Originally published as Sweet Potato Puff in Taste of Home December/January 1996, p8

Nutritional Facts

1 serving (1 each) equals 475 calories, 24 g fat (12 g saturated fat), 93 mg cholesterol, 202 mg sodium, 63 g carbohydrate, 3 g fiber, 5 g protein.

Reviews for Sweet Potato Puff

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 23, 2014

"We loved this recipe. Although I used unsweetened coconut, we still found it a bit sweet for our tastes, so will cut back on the white sugar the next time. It can be made a day ahead then bring to room temp and bake. Yum, yum....will make this one again!"

MY REVIEW
Reviewed Feb. 18, 2013

"I boiled sweet potatoes by accident for Thanksgiving and we needed something to use them up and my mom found this recipe and I love it every time she or I make it!"

MY REVIEW
Reviewed Nov. 21, 2012

"I have made this for Thanksgiving for several years. I first came across it in your earllier cookbooks. It is requested yearly. We love the leftovers too."

MY REVIEW
Reviewed Nov. 19, 2012

"My mom made this one Thanksgiving and it was a hit ! A nice change from regular sweet potatoes. It is now a family favorite and a must for Thanksgiving. She left out the coconut ,I leave it in either way it is yummy. Reheats nicely too Give it a try you won't be disappointed"

MY REVIEW
Reviewed Mar. 8, 2012

"I use this recipe all the time! It is awesome! I sometimes exchange the sweet potato for pumpkin or butternut squash."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT