1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (137g) Recipe makes 15 servings The following items or measurements are not included below: 1/3 cup coconut |
||
| Calories 375 | ||
| Calories from Fat 192 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.4g | 32% | |
| Saturated Fat 10.5g | 52% | |
| Monounsaturated Fat 7.1g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 93mg | 31% | |
| Sodium 298mg | 12% | |
| Potassium 284mg | 8% | |
| Total Carbohydrate 43.0g | 14% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 30.9g | ||
| Protein 4.9g | 9% | |
Ingredients
- 5-6 baked peeled and mashed sweet potatoes
- 1 cup sugar
- 1 teaspoon salt
- 1/2 cup butter
- 4 eggs
- 1 cup evaporated milk
- 2 teaspoons vanilla
Topping
- 1 cup brown sugar
- 1/2 cup flour
- 1 cup chopped pecan
- 1/2 cup melted butter
- 1/3 cup coconut
Directions
1
Bake sweet potatoes in oven until soft 1 to 1 1/2 hours at 350°F Pierce with fork to test.2
Peel then mash with egg beater.3
Mix in each ingredient separately and beat after each addition until light and fluffy.4
Pour into 15x10-inch Pyrex pan or two 9x13-inch. Mix topping ingredients together and sprinkle over sweet potatoes.5
Bake at 325°F for 25 minutes.6
This will puff up so don't have the pans too full.7
This freezes very well. If you use yams it is much dryer than using sweet potatoes.8
Serves 15.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes > Yam/Sweet Potato
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- Cuisine > North American > Canadian
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Roast
- Preparation > Number of Servings > For Large Groups
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Featured Reviews for This Recipe
From: Quilting Shelby
On Jun 7, 2008
I really love sweet potatoes, so this was a fantastic recipe for me. I didn't add the topping, and it was still delicious. I had requests for the recipe from my company!
From: IAteMyGluestick
On Apr 12, 2008
This was amazing, and the leftovers were great, too! Thanks so much for the elegant, delicious dish!!
From: sarikat
On Oct 20, 2007
This was the first sweet potato souffle I ever made that came out perfectly. The texture is smooth and velvety, the taste is rich! And it makes a ton; I filled two 3-quart casseroles, baked them in the oven together for about 30 minutes. We ate half for dinner one night, then I froze the rest.
From: Chef #463289
On Dec 8, 2007
Absolutely wonderful! I made a couple of alterations. I used canned sweet potatoes, 2 large cans, drained; and I used Jack Daniels flavored eggnog instead of evaporated milk. My husband does not care for coconut, so I also left that out. It made a hugh pan full that did not last long. Thank you so much!
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