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Aunt Peggy’s Sweet Potato Souffle

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 20 to 25 minutes

Servings: 10


  • 3 cups cooked and mashed (from about 2 to 3 small baked potatoes) sweet potatoes
  • 1 cup granulated sugar
  • 3 beaten eggs
  • 1/2 cup milk
  • 12 tablespoons divided unsalted butter
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/2 cup self-rising cake flour
  • 1 cup chopped pecans


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

In a large bowl, combine the sweet potatoes, sugar, eggs, milk, 8 tablespoons of melted butter, vanilla and salt. Pour the mixture into the prepared baking dish.

Topping: Combine the brown sugar, 4 tablespoons of butter cubed at room temperature, 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.