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Pineapple Sweet Potato Souffle Recipe

Recipe by: Ruth Messenger

"My daughter requested a sweet potato souffle with pineapple on top similar to what her boyfriend's family makes. This is what I came up with. Now it is a holiday tradition in our family."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook1 h 5 m
  • Ready In1 h 30 m
  • 1Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  • 2Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash sweet potatoes in a large bowl. Stir in the brown sugar, 1/4 cup softened margarine, 3 eggs, vanilla extract, and milk. Beat until fluffy. Pour into prepared baking dish. Mix flour, 1/4 cup melted margarine, pineapple, white sugar, and 1 egg together in a bowl. Spoon over the sweet potato mixture.
  • 3Bake in the preheated oven until golden brown, about 40 minutes.
Footnotes
  • Cook's Note
  • The sweet potatoes can be freshly cooked or from a can, drained first. Yams may be substituted for the sweet potatoes.
Ingredients
  • 8 servings
  • 310 cals
  • 3 cups peeled, cubed sweet potatoes
  • 1/2 cup brown sugar
  • 1/4 cup margarine, softened
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup milk
  • 1/4 cup all-purpose flour
  • 1/4 cup margarine, melted
  • 1 cup crushed pineapple, drained
  • 1/2 cup white sugar
  • 1 egg, lightly beaten
Nutrition

Amount per serving ( 5 total)

  • Calories:
    310
    15%
  • Fat:
    13.3
    20%
  • Carbs:
    44.5
    14%
  • Protein:
    4.1
    8%
  • Cholesterol:
    70
    23%

Based on a 2,000 calorie diet

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