ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet Potato Soufflé

Photo: Lee Harrelson; Styling: Jan Gautro
Yield Makes 10 to 12 servings
You won't even know this sweet potato soufflé is lightened–with brown sugar, cinnamon, and a hint of orange, it endows the common sweet potato with decadence. (Browse our collection of sweet potato recipes.)


  • 1 (14 1/2-ounce) can mashed sweet potato
  • 1 cup sugar
  • 1/4 cup milk
  • 1 teaspoon grated orange rind
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 2/3 cup all-purpose flour, divided
  • 1/2 cup butter or margarine, melted and divided
  • 1 cup chopped pecans
  • 1 cup firmly packed brown sugar

How to Make It

  1. Stir together first 7 ingredients, 1/3 cup flour, and 1/4 cup butter; pour into a lightly greased 13- x 9-inch baking dish.

  2. Combine chopped pecans, brown sugar, remaining 1/3 cup flour, and remaining 1/4 cup butter; sprinkle over potato mixture.

  3. Bake at 350° for 40 minutes or until bubbly.