Sweet Potato Souffle

From: JiliBean

On Apr 13, 2009

This was delicious, I made it for Easter and we loved the coconut on the topping.

From: Chef #1234057

On Apr 13, 2009

Everybody raved about it! I used 6 huge sweet potatoes--cooked them in the microwave. Added some cinnamon and cloves. The topping worked fine--crumbled like it should. I used some extra brown sugar (a little left in the box so I just dumped it in). I was concerned about cooking time---had to cook it about an hour until it tested done like a pumpkin pie. Also--I was concerned about using an egg beater as is says in the recipe. I used the Kitchen Aid and really whipped it. Did not puff up, but did not matter. I used 2 9X13 pans.

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!

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.