Aunt Peggy’s Sweet Potato Souffle

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Aunt Peggy’s Sweet Potato Souffle Aunt Peggy’s Sweet Potato Souffle Recipe Courtesy of


Servings: 4 to 6 servings
Prep Time: 15 min
Cook Time: 25 min
Difficulty: Easy

Ingredients Add to grocery list

Souffle:

3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes
1 cup granulated sugar
3 eggs, beaten
1/2 cup milk
8 tablespoons unsalted butter, about 1 stick, melted
1 tablespoon vanilla extract
1/2 teaspoon salt

Topping:

1 cup packed light brown sugar
4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
1/2 cup self-rising cake flour
1 cup chopped pecans

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Directions

Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.

In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.

Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.

Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.

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Reader Comments:

54321

I love this recipie but I add a small amount of finely diced pineapple tidbits in the potato mixture.

By Patty Nimmo on November 22, 2013

54321

I love this recipi but I add a small amount of finely diced pineapple tidbits in the potato mixture.

By Patty Nimmo on November 22, 2013

54321

Miss you on Food Network.I am very happy we are still able to see your recipes. The sweet potato souffle looks delicious! Food Network needs to bring you back!

By Susan Nicholson on November 20, 2013

54321

Paula, your recipes sound deliscious, my family loves you. God Bless and Happy thanksgiving.

By Sherri on November 20, 2013

54321

Looking forward to receiving your recipes.

By donna hendrick on November 20, 2013

54321

PAULA!!!! YOU ARE GREAT

By heide klein on November 19, 2013

54321

Paula, would you please posts some recipes for diabetics. Miss you on TV.Love your new look.

By Margaret T. Merritt on November 19, 2013

54321

PAULA I MAKE A SWEET POTATO CRUNCH AN MY FAMILY LOVES IT ALSO TURKEY AN DRESSING AN HASH BROWN CASSEROLE AN A CHICKEN BROCCOLI CASSEROLE AN ALL THE REST OF THE FIXINGS ILL FEED BOUT 24 HERE AT MY HOME IN BONNIEVILLE KY

By Anonymous on November 19, 2013

54321

I wish you and your beautiful family God's blessings ALWAYS.... PAULA, JUST KEEP DOING WHAT YOU'RE DOING - BE YOURSELF - YOU'RE "THE BEST" AND MAKE SO MANY FOLKS HAPPY. Miss you on the Food Channel and look forward to your return JAN

By Jan Clark on November 19, 2013

54321

If I double the recipe would I use a 9 x 13 pan and get the same results?

By Charlene on November 19, 2013

54321

Love your receipes.....hope u are doing well.....

By Marian Busse on November 19, 2013

54321

WE WANT YOU BACK!

By Anonymous on November 19, 2013

54321

What is self rising cake flour and where do you buy this and what does it say on the package. What brand would help as well.

By susan l loane on November 19, 2013

54321

For Carol Yesionek The recipe you are asking for is a dump cake. Layer one large can of pineapples with liquid in pan, then cherry pie filling, then one box of dry cake mix, then cover top with slices of 2 sticks of butter, then crushed pecans, bake at 350 degrees. It comes out like a cobbler! I would also cut back on the sugar in these sweet potatoes!

By Anonymous on November 19, 2013

54321

I am looking for two recipes that Paula Deen's son showed on a show. These are sweet potato soufflé and green bean salad. If you can help I would appreciate it. Gerry

By gerry on November 16, 2013

54321

First of all, I miss you on the Food Channel. I love to watch Bobby on his food show. I love it when you come in and give your opinion. The sweet potatoe soufflé in your newsletter is almost like mine. I use cream instead of milk. Miss seeing you. Have a Happy Thanksgiving.

By Sarah McDowell on November 11, 2013

54321

I am responding to CAROL YESIONEK who commented on May 25/13,looking for a recipe from the 60's using a cake mix,pie filling,etc. This may be the one! It's from my mom-in-law in the 60's. She got it from the "Farmer's Almanac". She used to make it quite often. I remember it was good. "DUMP CAKE" (9"x13" pan~Bake@350~40min till done & lightly browned) 1 can pie filling (cherry, blueberry, strawberry) 1 can crushed pineapple, drained ~~ 1 box cake mix, any flavor 1 1/4 sticks butter, sliced ~~ 1/2 cup walnuts ~~1/2 to 3/4 cups flaked coconut. Spread pie filling in pan. Scatter pineapple over pie filling. Sprinkle DRY cake mix in layer over filling. Drop slices butter over cake mix. Scatter nuts & coconut on top(DO NOT STIR). Bake as directed above.

By Mavis Tanner on November 08, 2013

54321

So glad that I can again get your wonderful recipes. Keep em commin. I love your cooking and miss you on Food Network. I haven't watched that show since you left it. I will anxiously look for your products at Walmart and Walgreens. Good luck.

By Paula Buresh on July 24, 2013

54321

Iwanted to see if you or your fans can help me find a recipe from the 60's. It had dry boxed cake mix,a can of pie filling & butter thatr I can remember. When baked the cakes forms a top & bottom crust that in gulfs the pie filling. This was soooo easy & GREAT! Hope someone has this recipe & can forward it to me. Thanks in advance

By Carol Yesionek on May 25, 2013

14321

I was quite disappointed. This dish is sooooo overloaded with sugar, and the milk made it too runny as well. My husband called it "dessert soup". Even our son, who clears the refrigerator when he comes over, didn't like it. Way too sweet.

By Jenny Conn on April 01, 2013

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