Best 9 Sylvias Sweet Potato Souffle Recipes

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If you're looking for a delicious and indulgent side dish that is sure to impress your family and friends, Sylvia's Sweet Potato Soufflé is the perfect recipe for you. This classic dish combines creamy mashed sweet potatoes, spices, and a crispy pecan topping for a truly unforgettable experience. Whether you're serving it at a special occasion dinner or a casual weeknight meal, this soufflé is sure to be a hit.

Here are our top 9 tried and tested recipes!

SWEET POTATO SOUFFLE



Sweet Potato Souffle image

Complete your Thanksgiving spread with Trisha Yearwood's classic Southern Sweet Potato Souffle recipe from Food Network.

Provided by Trisha Yearwood

Time 1h55m

Yield 8 servings

Number Of Ingredients 11

1/2 cup butter (1 stick), at room temperature, plus more to grease pan
5 medium sweet potatoes
2 large eggs
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup milk
Pinch of salt
1 cup finely chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
1/4 cup butter (1/2 stick), softened

Steps:

  • For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.
  • Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
  • For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.

SYLVIA'S SWEET POTATO CASSEROLE



Sylvia's Sweet Potato Casserole image

This was my mother-in-law's recipe handed down to my wife. She has made this every Thanksgiving and Christmas for 35+ years.

Provided by bigherbncv

Categories     Vegetable

Time 55m

Yield 10 serving(s)

Number Of Ingredients 12

1 (28 ounce) can yams, mashed
1/2 cup milk
1/2 cup sugar
2 eggs, beaten
4 tablespoons margarine
1/2 teaspoon cinnamon
3/4 cup miniature marshmallow
1 cup brown sugar
1/2 cup flour
4 tablespoons margarine
1 cup pecans, chopped
3/4 cup miniature marshmallow

Steps:

  • Mix first seven ingredients together.
  • Pour into greased 2 quart casserole dish.
  • Bake at 375°F for 30 minutes.
  • TOPPING.
  • Combine sugar, flour, margarine and pecans.
  • Spoon over top of hot casserole.
  • Sprinkle marshmallows on top of everything.
  • Bake an additional 10 minutes.

Nutrition Facts : Calories 441.1, Fat 18.6, SaturatedFat 2.9, Cholesterol 44, Sodium 148.2, Carbohydrate 66.8, Fiber 4.5, Sugar 36.4, Protein 4.8

SWEET POTATO SOUFFLES



Sweet Potato Souffles image

Provided by Sandra Lee

Categories     dessert

Time 57m

Yield 12 servings

Number Of Ingredients 10

2 (24-ounce) bags steam and mash sweet potatoes (recommended: Ore-Ida)
1/2 cup butter (1 stick), softened
1 cup evaporated milk
3 eggs
1 cup brown sugar
1 tablespoon pumpkin pie spice
1 tablespoon baking powder
1 cup chopped pecans
1 pinch salt
2 cups marshmallow topping

Steps:

  • Preheat oven to 350 degrees F. Lightly spray 12 (6-ounce) ramekins with cooking spray. Divide the ramekins among 2 baking sheets and set aside.
  • Cook sweet potatoes in the microwave according to package directions. Empty into a large mixing bowl, add butter and beat with a hand mixer until smooth. Mix the remaining ingredients (except marshmallow topping) and beat until well incorporated. Pour into prepared ramekins and bake in preheated oven for 30 minutes. Remove from the oven and top each souffle with a dollop of marshmallow topping. Brown the topping with a torch or place under the broiler until lightly browned.

AUNTIE EM'S SWEET POTATO SOUFFLE



Auntie Em's Sweet Potato Souffle image

Thanksgiving sweet potato souffle casserole. Made for a large group.

Provided by Samantha B

Time 1h5m

Yield 20

Number Of Ingredients 9

12 large sweet potatoes, peeled
2 cups light brown sugar
1 cup all-purpose flour
3 ½ sticks butter, melted, divided
2 cups chopped pecans
1 ½ cups white sugar
⅔ cup milk
4 large eggs, beaten
1 teaspoon vanilla extract

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain; transfer to a large bowl and mash.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
  • Mix brown sugar and flour together in another bowl. Stir in 1 1/2 sticks melted butter, a little at a time, until incorporated. Stir in pecans.
  • Mix mashed sweet potatoes, remaining butter, white sugar, milk, eggs, and vanilla extract together. Spread sweet potato mixture into the prepared baking dish and sprinkle with brown sugar topping.
  • Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 642.6 calories, Carbohydrate 98.4 g, Cholesterol 80.6 mg, Fat 26 g, Fiber 9.5 g, Protein 7.7 g, SaturatedFat 11.4 g, Sodium 287.9 mg, Sugar 48.8 g

SWEET POTATO SOUFFLE WITH PECANS



Sweet Potato Souffle with Pecans image

My grandmother makes this sweet potato souffle recipe every Thanksgiving. It's just so full of love and memories (and pecans!) that it needs to be shared. -Natalie Gray, Moreland, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 1 serving.

Number Of Ingredients 10

2 large eggs, beaten
1 cup butter, melted
1/2 cup light corn syrup
1/2 cup sugar
4 cups mashed sweet potatoes
1 (14 ounces) evaporated milk
1 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup butter, melted
1 cup chopped pecans

Steps:

  • Preheat oven to 350°. Combine eggs, butter, corn syrup and sugar in large bowl until creamy. Add mashed potatoes and milk. Spoon mixture into a greased 2-qt. baking dish. Combine brown sugar, flour, butter and pecans. Sprinkle evenly on top of sweet potato mixture. Bake until puffy and golden brown, about 30 minutes.

Nutrition Facts : Calories 406 calories, Fat 23g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 190mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 3g fiber), Protein 5g protein.

SWEET POTATO SOUFFLE



Sweet Potato Souffle image

Sweet potato side dish - so good it is almost dessert. Even if you don't like sweet potatoes, you will like this. Originally submitted to ThanksgivingRecipe.com.

Provided by Ricki Heronemus

Categories     Desserts

Yield 9

Number Of Ingredients 11

3 cups cooked and mashed sweet potatoes
¾ cup white sugar
⅓ cup butter, softened
2 ⅓ eggs
1 teaspoon vanilla extract
½ cup milk
1 cup flaked coconut
⅓ cup all-purpose flour
1 cup packed brown sugar
1 cup chopped nuts
⅓ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
  • Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Nutrition Facts : Calories 516.3 calories, Carbohydrate 66.4 g, Cholesterol 85.5 mg, Fat 26.5 g, Fiber 4.7 g, Protein 7 g, SaturatedFat 12.8 g, Sodium 176.7 mg, Sugar 49.2 g

SAVORY SWEET-POTATO SOUFFLES



Savory Sweet-Potato Souffles image

Make and share this Savory Sweet-Potato Souffles recipe from Food.com.

Provided by Vino Girl

Categories     Yam/Sweet Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon butter, plus more for baking dishes
1/2 cup onion, finely chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
coarse salt
pepper
1 tablespoon flour
1/2 cup milk
3/4 cup coarsely grated gruyere cheese
1 cup sweet potato puree or 1 cup pumpkin puree
3 large eggs, separated

Steps:

  • Preheat oven to 375°. Butter four 3/4-cup ramekins; set aside.
  • In a medium saucepan, melt butter over medium-low heat.
  • Add onion, garlic, and thyme; season with salt and pepper.
  • Cook, stirring often, until onion is softened, about 8 minutes.
  • Stir in flour; cook, stirring, 3 minutes.
  • Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes.
  • Remove from heat, and stir in 1/2 cup cheese and 1/2 teaspoon salt.
  • Whisk in sweet-potato puree, then egg yolks, one at a time.
  • In a mixing bowl, beat egg whites with a pinch of salt until stiff peaks form.
  • Whisk 1/4 of whites into cheese mixture.
  • Using a rubber spatula, gently fold in the rest.
  • Place ramekins on a rimmed baking sheet.
  • Pour mixture into ramekins; sprinkle with remaining cheese.
  • Bake until puffed and golden brown, 15 to 20 minutes.
  • You can also make this as one large souffle. Bake in a 1 quart dish for 25 to 30 minutes.

Nutrition Facts : Calories 263.3, Fat 14.3, SaturatedFat 7.6, Cholesterol 173.7, Sodium 210.5, Carbohydrate 20.3, Fiber 1.6, Sugar 4.5, Protein 13.5

SAVORY SWEET POTATO SOUFFLES



Savory Sweet Potato Souffles image

Flavored with onion, garlic, and thyme, these savory mini souffles get their cheesy, crusty tops from melted Gruyere cheese. Serve them warm.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h5m

Number Of Ingredients 10

1 tablespoon butter, plus more for baking dishes
1/2 small onion, finely chopped (1/2 cup)
1 small garlic clove, minced
1/2 teaspoon dried thyme
Coarse salt and ground pepper
1 tablespoon flour
1/2 cup milk
3/4 cup coarsely grated Gruyere cheese
1 cup Sweet Potato Puree
3 large eggs, separated

Steps:

  • Preheat oven to 375 degrees. Butter 4 3/4-cup ramekins; set aside. In a medium saucepan, melt butter over medium-low heat. Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is softened, about 8 minutes. Stir in flour; cook, stirring, 3 minutes.
  • Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes. Remove from heat, and stir in 1/2 cup cheese and 1/2 teaspoon salt. Whisk in sweet-potato puree, then egg yolks, one at a time.
  • In a clean mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into cheese mixture. Using a rubber spatula, gently fold in the rest.
  • Place ramekins on a rimmed baking sheet. Pour mixture into ramekins; sprinkle with remaining cheese. Bake until puffed and golden brown, 15 to 20 minutes.

SYLVIA'S SWEET POTATO SOUFFLE RECIPE



Sylvia's Sweet Potato Souffle Recipe image

Provided by Lindae999

Number Of Ingredients 12

Topping:
2 cups mashed sweet potato, cooked. About 5 med size potatoes. Can mix with yams.
1/2 cup Sugar - can substitute brown sugar
2 eggs beaten
3/4 cup melted butter or margarine
1 cup canned milk
1/2 tsp nutmeg
1/2 tsp cinnamon
3/4 cup crushed corn flakes
1/2 cup pecans or walnuts
1/2 cup brown sugar
1/2 cup melted butter or margarine

Steps:

  • Mix all together and bake in baking dish at 400 degrees for about 30 minutes. Add topping and bake 10 minutes more.

Tips:

  • To ensure a smooth and creamy texture, use a food processor or blender to puree the sweet potatoes until completely smooth.
  • For a richer flavor, use brown sugar instead of white sugar.
  • Add a pinch of cinnamon or nutmeg to enhance the sweet potato's natural flavors.
  • To create a crispy topping, sprinkle a mixture of brown sugar and chopped pecans over the casserole before baking.
  • For a vegan version, use plant-based milk and butter alternatives.

Conclusion:

Sylvia's Sweet Potato Souffle is a classic Southern dish that combines the sweet and savory flavors of sweet potatoes, butter, and spices. With its creamy texture and crispy topping, this casserole is a perfect side dish for any occasion. Whether you're serving it at a holiday dinner or a casual get-together, this souffle is sure to be a hit. So next time you're looking for a delicious and easy-to-make sweet potato dish, give Sylvia's Sweet Potato Souffle a try.

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