This recipe for sweet potato soufflé uses creamy sweet potato mash and is topped with a delicious concoction of coconut and almonds. This meal is so delicious that even if you don’t like sweet potatoes, you will still enjoy it.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 1 (2-quart) casserole |
Ingredients
- 1 cup flaked coconut
- 1 cup packed brown sugar
- 1 cup chopped nuts
- ⅓ cup all-purpose flour
- ⅓ cup melted butter
- 3 cups cooked and mashed sweet potatoes
- ¾ cup white sugar
- ½ cup milk
- ⅓ cup unsalted butter, softened
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
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- Make the topping: Mix coconut, brown sugar, nuts, flour, and melted butter together in a bowl until well combined.
- Make the sweet potatoes: Mix mashed sweet potatoes, sugar, milk, butter, and eggs together in a large bowl until well combined.
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- Transfer to a 2-quart oven-proof baking dish and sprinkle topping over potatoes.
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- Bake in the preheated oven until soufflé is set, about 30 to 35 minutes.
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Reviews
This dish has become a family favorite. The only change I made was to the amount of white sugar (lowered to 1/2 cup). Not sure why it’s categorized as a dessert! Sometimes I change up the topping, leaving out coconut, using ground nuts, only using half the topping. But there are never leftovers!
Too sweet and I didn’t really care for the coconut mixed in with the topping. It wasn’t terrible but it’s not one I’ll be making again.
Made this for a pot luck get together and it was enjoyed to a empty dish.
This is the best sweet potato souffle I have every made, the coconut really set it off.
Amazing recipe
I followed the recipe – this dish is decadent! This is not a typical traditional Thanksgiving sweet potato ‘staple’ – it is more like a special dessert . Delicious – enjoy!
Added mixed all ingredients into casserole and put marshmallows on top. An old recipe I had used evaporated milk instead of milk milk.
It’s way too sweet for never but great for people who love sweets
Just an O K dish in a hurry..probably will stick to an old fav recipe.
Tried this for the first time ever. The only change was I used 3 eggs instead of 2 1/3. Saving this recipe for later. Definitely not just for Thanksgiving!
I followed the recipe but I think I added to much butter to the crumb mixture . It became paste-like . It was a fluffy crust on top after taking it out of the oven . Still delicious .
I have been trying to find my ex-mother-in-laws recipe from her company recipe book, and this is the closest I’ve found thus far, minus the coconut. My holiday guests loved it, most people who say they don’t like sweet potatoes love this recipe. I was ordered to copy and share this recipe with the rest of the family.
I followed the recipe exactly and it turned out great. I received several compliments from my family when I made this on Thanksgiving.
My family loved it!
followed the recipe. you can cut out half the butter( it was floating in butter ) and cut out half the sugar ( way too sweet ). if you follow this original recipe it will have way too much butter and sugar. next time I will cut the butter down to half or more and the sugar at least half.
I made the topping half pecans and half marshmallows for family members that don’t like nuts. Everyone loved it. Next time I will try a bit less sugar, however. It was edging on too sweet for my liking.
Made this exactly as written twice now and never any leftovers.
I made this for Christmas dinner with the extended family, and I didn’t have any leftovers! Everyone really enjoyed it. However, I made a lot of changes: (#1) 1/2 cup of sugar instead of 3/4 (#2) 1/4 cup of butter (#3) 3 egg whites (#4) 1/2 of water instead of milk (#5) Added extra Vanilla and added Cinnamon For the topping: (#1) Removed coconut flakes (#2) used 1/3 cup of gluten free flour (#3) 3/4 cup of brown sugar (#4) 1/4 cup of butter (#5) Added more vanilla and cinnamon I feel these changes helped to cut out on the fat and sugar a little bit, leaving more as a side dish instead of a dessert. I’m sure it tasted just as delicious as the origina recipe! 🙂
I made this yesterday for the first time. I didn’t think MY sweet potatoes could get any better. W-E-E-E-L-L-L I was dead WRONG! This casserole was the BEST! My husband (who in 30 yrs of marriage) has NEVER liked sweet potatoes, tried this and LOVED IT!! It’s just 2 of us, so I scaled it down to 4 servings. I kinda winged it with measurements, omitted the coconut (only because I didn’t have any) and added a dash of cinnamon to the potatoes. Give this a try. You won’t be disappointed! Thank You so much for sharing this, Ricki!
Yummy and can be made gluten free! I have a niece who is on a gluten-free diet, so I modified the recipe slightly, just deleting the flour and the coconut (ok, so coconut doesn’t have gluten but I don’t really like it in anything except pina coladas!). Perfect with turkey, we’re now having it with our Christmas prime rib dinner. Can’t wait for it to be done…
This was amazing! I made it for Christmas dinner and it was better than my mom’s version. Everyone loved it.