Sweet Potato Souffle

May 30, 2014
How to make sweet potato souffle recipe

Sweet Potato Souffle – made by Gram and loved by generations of the Shorter family.

My grandma Ruth made this sweet potato souffle for years, and it was always the hit of the meal. Now, my mom makes it and I make sure I have the dish of it right next to me at the table! This recipe is great for freezing. My mom normally bakes two batches and freezes one for another meal. While this is a Thanksgiving staple, we also eat it on Christmas, New Year’s Day, and any time my brother travels home.

A few years ago we passed out this recipe here at the store. I have had countless numbers of people tell me that it is now part of their Thanksgiving tradition as well. My daughter, the pickiest eater on the planet, loves this souffle. It’s a guarantee that half of her plate will be covered with the sweet potato souffle and the other half with turkey and mashed potatoes.

Ingredients for sweet potato souffle:

  • 3 cups mashed sweet potato (usually 4 sweet potatoes)
  • 1 cup brown sugar
  • 1 cup canned milk
  • 1/2 stick margarine (melted)
  • 2 eggs
  • 1 1/2 tsp. vanilla
  • 1/2 tsp. cinnamon

Ingredients for the topping:

  • 1 cup chopped nuts (we prefer walnuts)
  • 1 cup brown sugar
  • 1/2 cup flour
  • 1 stick margarine (room temperature)


  • Put all seven ingredients together in blender or mix well with mixer. Pour into 10″ x 10″  baking dish.
  • Make topping by mixing butter and sugar together. Then incorporate flour and add nuts.  Top souffle with topping mixture.
  • Bake at 350 degrees for one hour.

Serve and enjoy the rave reviews!!