When holiday dinners need planning, you can count on this recipe to be your tabletop crowd-pleaser. This sweet potato masterpiece was first whipped up by my grandmother, and has since been passed down through the generations. Serve this soufflé as a sweet side dish or a modest dessert course — people will be asking for seconds either way.

This dish is great because of both its durability and its versatility. You can cook it up to two days in advance of your holiday meal if you need to beat the supermarket rush, and it can be served in a variety of forms — try cooking in its original soufflé dish or experiment with a tray of mini cupcakes. There’s even a Paleo Recipe!

sweet potato

courtesy of ivstatic.com


Prep Time: 20 min
Cook Time: 30-40 min
Total: 50-60 min
Servings: 8-10

3 cups sweet potatoes
½ cup sugar
½ stick butter, melted
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 eggs, lightly beaten
½ cup light cream or milk


1. Boil sweet potatoes until tender, then mash.

sweet potato

courtesy thetalkingkitchen.com

2. Combine mashed sweet potatoes with all other ingredients. The mixture may be prepared a day in advance and refrigerated.

sweet potato

courtesy ginnymccormackcooks.com


3. Preheat oven to 350°. Bake until firm: approximately 30-40 minutes

And, if your sweet tooth still isn’t satisfied, here are a few candied concoctions to top off your wonderful creation. Crown your cooked soufflé with one of these as a sweet and decorative finish:

Topping #1:
1 cup chopped pecans
1 stick butter
1 ½ cups finely crushed corn flakes
½ cup sugar

Melt butter and sugar until sugar dissolves
Remove from heat, add corn flakes and pecans

sweet potato

courtesy bijouxs.com

Topping #2:
1 cup uncooked oats
1 stick butter
½ cup brown sugar
2 tablespoons apricot jam

Melt butter and sugar until sugar dissolves
Remove from heat, add oats and jam

Can’t get enough sweet potato? Neither can we. Check out these recipes for more:
Sweet Potato Pecan Pancakes
Curried Carrot, Sweet Potato and Ginger Soup
Sweet Potato Spread