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Sweet Potato Soufflé

Sweet Potato Soufflé

Martha Hawkins serves this at her restaurant, Martha's Place, in Montgomery, Alabama.

Southern Living APRIL 2005

  • Yield: Makes 6 servings
  • Cook time:20 Minutes
  • Prep time:20 Minutes
  • Bake:45 Minutes


  • 3 1/2 pounds sweet potatoes, peeled and sliced (about 3 large potatoes)
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1/2 cup evaporated milk
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup raisins (optional)
  • 2 cups miniature marshmallows


Bring sweet potatoes and water to cover to a boil, and cook 20 minutes or until tender; drain.

Beat sweet potatoes, sugar, and next 6 ingredients at medium speed with an electric mixer until smooth. Stir in raisins, if desired. Pour mixture into a lightly greased 13- x 9-inch baking dish.

Bake at 350°, uncovered, for 30 minutes or until bubbly; top evenly with marshmallows. Bake, uncovered, for 15 more minutes or until lightly browned.


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Sweet Potato Soufflé recipe