Sweet Potato Souffle

  • Yield: 12 servings


6medium sweet potatoes
1tablespoon vegetable oil
3 eggs
1 1/2cups sugar
1teaspoon nutmeg
2teaspoons vanilla
1 1/4cups milk
3/4cup raisins
1tablespoon margarine
Optional: Coconut, pineapple, 1 tablespoon orange rind, 1/2 cup nuts, 1 teaspoon rum extract


  1. Cover whole potatoes, in skins, with water and oil.  (The oil keeps resin from sticking to pan.)  Boil until potatoes are soft.  Pour off water.  Leave in covered pan and let cool for several hours. Beat eggs until fluffy.  Set aside.  Peel potatoes and beat with a mixer at high speed until creamy.  Add sugar and beat well.  Add nutmeg, vanilla and milk and beat slowly to keep mixture from splattering.  Add raisins and eggs.  Mix well.  If desired, coconut, pineapple, orange rind, nuts, or rum extract may be added at this time.
  2. Melt butter in a a 9x13x2-inch casserole in 375F oven.  Remove dish from oven and pour in potato mixture.  Bake at 375F for 1 hour or until potatoes are firm in the middle and brown around the edges.  This souffle is very good when used as a stuffing for orange halves.  Bake at 375F for 30 minutes.

Recipe reprinted with permission from The Junior League of Tulsa’s Cook’s Collage(Tulsa, Oklahoma, 1978).