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Sweet Potato Souffle

  • Preparation Time: 30 minutes
  • Cooking Time: 30 minutes
  • Yield 6 servings


  • 4 sweet potatoes, peeled, cut into large pieces or about 3 cups canned
  • 1/2 cup sugar
  • 1/4 cup milk
  • 1/2 cup butter, melted
  • 1 tsp. vanilla extract
  • 1 egg, beaten
  • 1/4 tsp. salt

  • 1/2 cup brown sugar
  • 2 Tbsp. flour
  • 2 Tbsp. butter, melted
  • 1/2 cup pecans, chopped


Oven Mode: Pure Convection
Oven Temperature: Preheat to 350oF
Baking Dish: 6 Ramekins, greased


If using fresh sweet potatoes, place into a large stock pot and cover with water. Cook until fork tender about 15 minutes.  Drain.

Beat the fresh potatoes or canned potatoes with an electric mixer until well blended and smooth.  Fold in the sugar, milk, butter, vanilla, egg, and salt.  Divide evenly into the prepared ramekins.  Set aside.


In a small bowl whisk the brown sugar, flower, butter, and pecans together.

Sprinkle the mixture evenly over each of the ramekins of sweet potato filling.

Place in the preheated oven and bake for about 30 minutes.


Recipe by:  Chef Stephen Hualde

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