Sweet Potato Souffle For Sunday Dinner
A sweet and creamy sweet potato souffle with coconut and vanilla, topped with marshmallows, perfect as a comforting Sunday dinner side dish for family gatherings.
Ingredients
Instructions
- Mix together the mashed sweet potatoes, margarine, sugar mixed with self-rising flour, baking powder, beaten eggs, milk, vanilla, and coconut.
- Pour the mixture into a buttered pan.
- Bake for 30 to 40 minutes at 400°F.
- Just before the souffle is done, cover the top with miniature marshmallows.
- Optional: Add raisins to the mixture before baking if desired.
Tips & Substitutions
For a lighter texture, ensure the eggs are well beaten and gently folded into the mixture. You can substitute margarine with unsalted butter for a richer flavor. If you prefer a healthier option, consider using coconut oil instead of margarine. Adding a pinch of nutmeg can enhance the sweetness of the sweet potatoes. For a delightful twist, mix in some chopped pecans or walnuts.
Serving Suggestions
This sweet potato souffle pairs beautifully with Mam'S Refrigerator Rolls for a comforting Sunday dinner. Serve alongside a fresh salad or roasted vegetables for balance. Drizzle with maple syrup for extra sweetness, or serve with whipped cream for dessert-like indulgence. For a complete meal, consider serving with your favorite protein, like roasted chicken or ham.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply place in the oven at 350°F until warmed through, about 20-25 minutes. If you want to refresh the texture, cover with foil to prevent drying out. You can also microwave individual portions for a quick snack.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Souffle For Sunday Dinner contains roughly 1210 calories, with 4g protein, 41g carbohydrates, and 103g fat. It is an excellent source of dietary fiber (25% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 890mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sweet potatoes instead of canned?
Yes, you can use fresh cooked sweet potatoes. Boil or bake them until tender, then mash. This will give the souffle a fresher taste and texture compared to canned varieties.
What can I substitute for self-rising flour?
If you don't have self-rising flour, you can make your own by combining all-purpose flour with 1.5 teaspoons of baking powder per cup of flour. This way, you'll still achieve the desired rise for your souffle.
Can I make this souffle ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just remember to add the marshmallows just before baking for the best texture. This can save you time on your busy Sunday dinner.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).