One of my most requested recipes is a sophisticated side dish for Easter, Thanksgiving, or any other occasion. It is a sweet potato casserole sans pecans. Guests are usually impressed since it appears to be much more difficult to create than it actually is! Even those who dislike sweet potatoes request seconds. I sincerely hope you agree. Vanilla extract can be swapped out for maple syrup.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 16 |
Ingredients
- 3 ½ pounds sweet potatoes, peeled and diced
- 1 tablespoon white sugar
- 5 large eggs
- 1 cup heavy cream
- ¾ cup white sugar
- ½ cup butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions
- Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain and set aside.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart soufflé dish. Sprinkle the dish with 1 tablespoon white sugar, shaking the dish to evenly coat the bottom and sides.
- Place sweet potatoes into the bowl of a food processor. Add eggs, cream, 3/4 cup sugar, butter, vanilla, salt, cinnamon, cloves, and nutmeg. Process until mixture is smooth. Pour into prepared soufflé dish.
- Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
- Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 269 mg |
| Sugars | 15 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic. I have never made a soufflé before. This came out so well! I excluded the cloves and left it in the oven a bit longer than the 40 min estimate. It’s just heavenly!
I’ve served this a number of times and it is now a family favorite. It is scrumptious and the perfect addition to a holiday meal.
Turned out amazing! Very delicious recipe
Incredible treat
Ran out of white sugar, so used half brown sugar. Will make again, but I think I’ll throw a few chopped pecans on top next time to dress it up a bit.
This is a fantastic recipe that is perfect every time! After making it for one family gathering at the holidays, I now make it for all. A real crowd pleaser!
I liked this recipe. I admit I made a few changes like I do to most any recipe. I cut the amount of sugar and used half brown and half white. i sprinkled chopped nuts with some brown sugar on top. I made it the day before, put it in the refrigerator and baked it for about 1 hour. it doesn’t inflate like a souffle but is very tasty.
I will make it again. It was delish! Family loved them too.
First time I ever made a Souffle and my littlest nephew had 3 helpings of it. So I guess it’s a success, I used a submersible blender instead of a food processor, not as much lift, but still pretty nice.
Not impressed
I gave this dish 4 stars, it was almost a 5 star, but I think it could have used a little more seasoning. Other than I didn’t have any heavy cream so I used butter and milk to make my own, I followed the recipe exactly. I will make this again but will add a little more of all of the seasonings next time. It had a great texture and I could have eaten it for dessert too! Great recipe and can’t wait to eat this again.
I am so glad I found this unique recipe for sweet potatoes. I used evaporate milk instead of the heavy cream and brown sugar instead of the white sugar and it came out absolutely perfect and delicious!!!
I made this and everyone loved it, friends family, co-workers. It’s not too sweet but creamy and delish. Will be making this again.
An excellent recipe. I wish all my “adventures’ in cooking (I’m 89 with an Alzheimer’s wife) could turn out as good . Paul
Wonderfully flavored and delicious dish! Made it for thanksgiving and everyone loved it.
I tried this recipe for my first thanksgiving dinner with the family. It was delicious and rich is spices. Everyone loved it.
Wonderful way to cook a sweet potato casserole. It’s smooth and light and plan delicious.
These recipes look great! Can I prepare ahead and bake the day of?
I roasted the potatoes – came out so good – everyone loved it – definitely awill make again!
Too sweet for my taste. Also took much longer to bake than stated in the recipe Was still very liquid in the middle. Should increase baking time by 30 minutes or more when using over 3 lbs. of potatoes.
This was really good. It is rather sweet like a dessert or pumpkin pie. My husband asked for whipped cream! Will definitely reduce the amount of sugar next time and will likely only make it at holiday time.