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Sweet potato souffle with nut topping  

Worth the calories for a special occassion

Cal: 456 Fat: 23g Carbs: 58g Protein: 9g Fiber: 5g

Original recipe serves 12
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 12)

  • 1/4 cup sugar ; more sugar if using fresh yams
  • 1 cup milk
  • 2 cups walnuts ; chopped
  • 2/3 cup all-purpose flour
  • 4 egg(s)
  • 1/2 cup butter ; melted, 1/2 cup for casserole, plus another 1/3 cup for topping
  • 1 cup brown sugar
  • 1/2 teaspoon nutmeg
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon ; to taste
  • 4 pounds sweet potatoes ; canned, in syrup
  • In My Kitchen

  • Directions

    1. Preheat oven to 350F (175C)
    2. Drain and mash the canned sweet potatoes in a large bowl.
    3. Add eggs, sugar, milk, stick of softened butter, vanilla, cinnamon and nutmeg.
    4. Keep mashing until smooth and pour into an ungreased souffle pan or 9x13" baking dish. Set aside.
    5. In a smaller bowl, combine melted butter, brown sugar, flour and chopped walnuts (you can also use pecans). Spread topping over sweet potato mixture in baking pan.
    6. Bake at 350 for 45 minutes or until casserole sets. The internal temperature should be at least 160F (75C) Let it stand 5 minutes and then serve. Enjoy!

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    (No rating submitted) Anonymous User on 2006-12-03

    absolutely delicious...

    (No rating submitted) boz on 2004-11-29

    Yet another successful Thanksgiving!

    (No rating submitted) boz on 2003-11-02

    This has definately been a family favorite for years!

    (No rating submitted) spam on 2003-10-06

    This is the BEST sweet potato casserole ever! I must have put on 15 pounds over the years just from this one dish.