Sweet Potato Soufflé

Serves: 11
Total Calories: 205


3 pounds sweet potatoes
1/2 cup margarine, softened
1/2 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large marshmallows


Wash and scrub sweet potatoes; place them in a saucepan. Cover potatoes with water; bring to a boil; reduce heat to medium-high and cook about 40 minutes. Stick the potatoes with a sharp knife to test for doneness; the potatoes need to be cooked a little longer for soufflé than for candied yams.

When potatoes are done, drain and rinse with cold water until cool enough to handle. Peel and place in mixing bowl. Add margarine and mash with a potato masher. Add brown sugar, granulated sugar, vanilla, cinnamon, and nutmeg; mix with an electric mixer until smooth. Pour into baking dish and bake at 350° for 15–20 minutes or until hot. Remove from oven and cover with marshmallows, return to oven long enough for marshmallows to start melting and brown slightly.

Note: If the potatoes are cold when you put them into the oven, you might want to cover them with foil while heating to prevent overcooking.

Nutritional Facts:

Serves: 11
Total Calories: 205
Calories from Fat: 29

This Sweet Potato Soufflé recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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