| Level: | Easy |
| Total: | 57 min |
| Prep: | 12 min |
| Cook: | 45 min |
| Yield: | 12 servings |
Ingredients
- 2 (24-ounce) bags steam and mash sweet potatoes (recommended: Ore-Ida)
- 1/2 cup butter (1 stick), softened
- 1 cup evaporated milk
- 3 eggs
- 1 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 1 tablespoon baking powder
- 1 cup chopped pecans
- 1 pinch salt
- 2 cups marshmallow topping
Instructions
- Preheat oven to 350 degrees F. Lightly spray 12 (6-ounce) ramekins with cooking spray. Divide the ramekins among 2 baking sheets and set aside.
- Cook sweet potatoes in the microwave according to package directions. Empty into a large mixing bowl, add butter and beat with a hand mixer until smooth. Mix the remaining ingredients (except marshmallow topping) and beat until well incorporated. Pour into prepared ramekins and bake in preheated oven for 30 minutes. Remove from the oven and top each souffle with a dollop of marshmallow topping. Brown the topping with a torch or place under the broiler until lightly browned.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 346 |
| Total Fat | 17 g |
| Saturated Fat | 7 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 4 g |
| Sugar | 24 g |
| Protein | 6 g |
| Cholesterol | 66 mg |
| Sodium | 214 mg |
Reviews
I confess to altering the recipe a bit just because everyone is sick of the sugary sweet version. So I omitted the sugar and added 1/4 cup of honey. I swapped milk for cream. No nuts or marshmallows.
It was delicious. A real side dish and less of a sticky dessert. It took close to an hour to bake. But everyone had seconds. We will never make it the old way again.
It was delicious. A real side dish and less of a sticky dessert. It took close to an hour to bake. But everyone had seconds. We will never make it the old way again.
Is this a soufflé in the traditional Cordon Bleu sense? No, it’s not BUT it is light, it does rise and is impressive. I omitted the marshmallow topping and used drained, canned yams… The two groups of people I served these to absolutely raved. I’ve shared the recipe with 6 people after 2 dinners serving these. The balance of the spice to sweet is great… presentation is spot on! And just what is promised – a good dish with some of the shortcuts to make this an easy side to prepare
For those who need to take down a recipe based upon a name; go ahead, call the FN admin and see if you can pitch a show which remains on the air year after year. How many cookbooks have you sold? Most important – don’t waste others’ time who are looking for true feedback.
I highly reccomend this recipe! It was delicious!!! I didn’t find it too sweet and heavy. The best part was that it was very quick to assemble and didn’t take very long to bake. This recipe is a keeper!
Really good!
Recipe was just ok. Very easy but not super impressive. I doubt I would make it again. I did skip the marshmallow however so maybe that would have made a difference. I was looking for a side dish though, not a dessert.
These were surprisingly easy and turned out great! Very festive and looked like I was a gourmet cook (NOT)!! They are very sweet-almost a dessert! Will do these at Thanksgiving next year!
I love your shows and of course your recipes, but I want pictures of the decorations you made. I can’t find it in the FN page. Can you tell me were I can’t find it or can you send it by e-mail. Please let me know.THX!
Yes, a name does matter. Otherwise I can call this tuna noodle casserole with no problem. Souffles rise. This didn’t. I’m also amazed someone can rate a recipe without having made it. That’s always helpful. call it sweet potato surprise or Sandra’s sweet potatoes. but not a souffle.
actually i loved the dish for those who have to have everything just so-so or politically correct why rain on our parades it seems like no matter what it is somebody has to gripe about something, for pete’s sakes this for fun good food and i think sandra lee is a wonderful person read about her life and the hard climb she had if you don’t like her recipes then don’t know those of us who like what she does she’s a gem in my opinion
it was a fun lovely recipe and my family and friends loved it
just a hillbilly a name by any other name is a souffle
it was a fun lovely recipe and my family and friends loved it
just a hillbilly a name by any other name is a souffle
Who cares what the name of a recipe is…served these at Thanksgiivng, and my grandchildren gave the recipe five stars–loved it. A souffle is a “puffed up” dish, and I have many souffle recipes from my French cookbooks made the same way. I think some people are “puffed up” themselves and intent on demeaning Sandra. Hmmmmm. I wonder why they watch her show if her recipes are beneath them. Keep up those shortcuts, Sandra. Love your creativity and time-saving recipes when I’m in a hurry.