Sweet Potato Soufflé

5 / 5 (1 review) 2 Comments

Holiday foods are what legends are made of for most families.  My daughter-in-law, Jenelle, makes a Sweet Potato Soufflé that is our most requested dish.  Even those that, “hate sweet potatoes or yams,” have decreed she make this for all gatherings!

Sweet Potato Soufflé

That’s what I like about it, it’s tasty along side turkey, ham, or beef.  For those of us that have dietary challenges, try using stevia in place of sugar, low-carbers, and forget the gingersnap topping to keep it gluten free.  Try more pecans instead.

Bake sweet potatoes or yams until soft.  While still hot, peel, slice and mash in a large mixing bowl.  Combine with sugar, baking powder, cinnamon, butter, buttermilk, eggs and vanilla.  Fold in pecans.  Pour into a 2-quart baking dish.

Crush gingersnaps with a rolling pin.  Measure 1/2 cup and mix with melted butter.  Sprinkle on top of Sweet Potato Soufflé.

Bake at 350˚degrees for 30 minutes.  Serve while hot and enjoy.  Makes 16 servings.

Sweet Potato Soufflé


  • 6 baked sweet potatoes or 4 baked yams
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 cup butter, softened
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup whole pecans
  • 1/2 cup ginger snaps, crushed
  • 1 Tablespoon melted butter


  1. Bake the sweet potatoes or yams in a 400˚degree oven for 1 hour or until soft to the touch. While still hot, peel, slice, and mash in a large mixing bowl. Combine with sugar, baking powder, cinnamon, butter, buttermilk, eggs, and vanilla. Fold in pecans. Pour into a 2-quart baking dish. Mix the ginger snaps with 1 Tablespoon of butter and sprinkle on top. Bake at 350˚degrees for 30 minutes. Serves 16.
Ingredients: Cinnamon, Egg, Potatoes
Meal Type: Side Dish, Christmas, Easter, Thanksgiving
Categories: Casserole, Vegetables, Oven

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