Aunt Peggy’s Sweet Potato Souffle
Making your own Copycat Aunt Peggy’s Sweet Potato Souffle is surprisingly easy and tastes delicious. This recipe is made by combining baked sweet potatoes, with eggs, milk, and butter, along with some spices to make the ultimate side dish or dessert for your upcoming gathering. The results and how simple the dish is to prepare will astound you and will have everyone coming back for more awesome flavors.
Sweet Potato Casserole Recipe
This copycat sweet potato souffle recipe is a perfect addition to all your gatherings, especially holiday gatherings. Given that this recipe is called a souffle, you might think it is complicated to make, but this recipe is actually very simple to prepare and tastes wonderful.
Our copycat version of Paula Dean’s recipe for Aunt Peggy’s Sweet Potato Souffle has been changed to improve its overall taste and flavoring. With our changes to this dish, this souffle makes for a delicious side dish or even a dessert if you wish! Let’s take a look at what you will need in order to make this amazing, yet super easy recipe.
Ingredients in this Recipe
Paula Dean’s – Aunt Peggy’s Sweet Potato Souffle
While Paula Dean’s recipe tastes good, slightly adapting the recipe portions, and adding a few more spices makes the dish even better! Our copycat recipe for Aunt Peggy’s Sweet Potato Souffle is the perfect side dish for any gathering. Whenever I make it, I always feel like it provides a special warmth and coziness that brings people together.
Superb Sweet Potato Souffle
When you think of a souffle, your first thought is probably that it is a complicated recipe. Surprisingly this recipe is very easy to make and the finished dish tastes amazing! If you are looking for a superb dish to add to your menu for upcoming gatherings, this recipe is it! Plus, it is a great way to get those who normally don’t eat vegetables, to enjoy them.
How To Make Sweet Potato Souffle
The process of making this copycat sweet potato souffle is very simple. To start off, you will want to prepare your baked sweet potatoes.
The best way to do this is to wash each of your potatoes individually, then cut a piece of foil to fit each one. Spray the foil with cooking spray, and add a dollop of butter. Poke a hole few small holes in your sweet potatoes, then place them onto your prepared foil. Wrap them securely in foil, then bake at 375°F for about an hour, or until soft. Remove and allow to cool.
Once your potatoes are prepared, you can make your souffle. Start making your souffle, by peeling your potatoes, then mash them together with sugar, brown sugar, eggs, milk, melted butter, vanilla, salt, cinnamon, cloves, and nutmeg. Once combined, pour your mixture into a baking dish that has been sprayed with oil.
When your souffle is prepared, you can then start on your topping. If you enjoy a lot of topping, I recommend doubling the recipe. In a mixing bowl, combine all your topping ingredients. Stir until combined. Once combined, add the crumble on top of your prepared souffle. Bake at 375°F for about 25 minutes. Remove from the oven and serve while warm.
Aunt Peggy’s Sweet Potato Souffle Recipe
Yield: 8×8 pan
Prep time: 15 minutes
Cook time: 25 minutes
2 cups baked and mashed sweet potatoes (about 2 to 3 small baked potatoes)
1/3 cup granulated sugar
1/3 cup brown sugar
3 beaten eggs
1/3 cup milk or heavy cream
5 tablespoons butter, melted
1 tablespoon vanilla extract
½ teaspoon salt
½ tsp cinnamon
1/8 tsp cloves
1/16 tsp nutmeg
1 cup packed light brown sugar
3 Tbsp butter, melted
¼ cup flour
½ cup quick oats
½ cup chopped pecans
1 tsp cinnamon
Step 1: Souffle
Start off by preheating your oven to 375°F. Then peal your previously baked and cooled sweet potatoes to remove the skins. Mash them up, then combine them with the remaining souffle ingredients. Stir to combine. Pour your mixture into a greased baking pan.
Step 2: Topping
Prepare your topping by melting your butter, then mixing all your topping ingredients together. Stir to combine. Add crumbles on top of souffle mixture. Place in the oven and bake for 25-30 minutes, or until fully cooked. Remove from the oven and serve while hot, enjoy!
Cook’s Note – Sweet Potato Soufflé:
Sometimes it is difficult to tell if it is cooked all the way through, so the best way to tell is if the center of your souffle is still runny and raw, it needs to cook longer. Once fully cooked the center should be mostly solid.
We estimate that an 8×8 pan contains nine servings of our copycat Aunt Peggy’s Sweet Potato Souffle. We estimate that each serving contains 737 calories. We also estimate that one serving contains 33g fat, 28mg cholesterol, 218mg cholesterol, 218mg sodium, 113.7g carbohydrates, and 6g protein.
This recipe can easily be made to fit several different dietary requirements. Some of these include gluten free, keto and paleo.
Gluten – Free
To make this recipe gluten free, simply swap out the all-purpose flour in the topping for a gluten-free flour. Easily making this a great recipe to enjoy when concerned about gluten and wheat intake.
This dish is also great for those observing the paleo diet. Sweet potatoes are on of the few potatoes that are considered to be a part of this diet, which makes this recipe a great treat for the paleo dieters.
Recipe Variation – Sweet Potato Souffle Pie!
A great recipe variation for this sweet potato souffle is to make it into a sweet potato pie. This recipe is sometimes difficult to tell if it is a side dish, or a dessert. Making it into a pie is simple, and will solve the question in everyone’s mind. To make this into a pie, you will want to prepare the souffle exactly as instructed above, only you will want to pour the souffle filling into a pie crust.
My favorite pie crust is when you combine 1 ¼ cup flour, ¼ tsp salt, and 1/3 cup cold butter, that has been cubed. Mix them together, until your lumps are about pea sized, then add ¼ cup ice cold water, and stir to combine. Roll your pastry out onto a lightly floured surface, then transfer to your greased pie plate. Pour your souffle filling in and add your toppings before baking according to the above instructions.
Sweet Potato Souffle Recipe Questions Answered:
How to make a sweet potato souffle with baked potatoes?
The best way is to bake your sweet potatoes ahead, so that they are soft to the touch. Then you will want to allow them to fully cool. Remove the skins from the potato, then mash the potatoes up. These baked sweet potatoes provide a lovely filling to your souffle.
What kind of thyme to use in sweet potato souffle?
If you would like to add thyme to your sweet potato souffle, the best kind to use is dried thyme. You can find this in the spice section of your grocery store.
What’s the best way to make sweet potatoes?
To make sweet potatoes for this copycat Aunt Peggy’s Sweet Potato Souffle recipe, the best way is to wrap each potato individually in foil, with a little butter, and bake them until soft. Doing this will provide the best sweet potato base for your souffle.
Which is healthier sweet potato souffle or coconut milk?
In most cases, coconut milk would most likely be the healthier option. This would depend however on what other ingredients are included, what your overall calorie count was, and what your overall fat content was for each in order to fully determine which option was healthier.
What Sweet Potato Version For This Year?
Sweet potatoes are a great holiday dish. Sometimes it can be difficult to determine what you want to make out of the potatoes and how best to prepare them. Our recipe above makes a great version of sweet potatoes that everyone will enjoy, no matter what the season.
Is Sweet Potato Casserole a dessert or side dish?
One of the most common questions is, should a sweet potato souffle be treated as a side dish or a dessert? Ultimately the answer to this question is up to you. Sweet potato casserole does contain potatoes, so it could be considered a side dish. However, it also contains a lot of sugar and butter, making it taste amazing, but also making it more like a dessert.
45When it comes right down to it, I think that the answer depends on what else you are serving along with the souffle. If you have a ton of desserts, but not as many side dishes, I would put it with your other side dishes. Same with desserts, if you are low on desserts then add it with your desserts.
How do you freeze sweet potato casserole?
The best way to freeze sweet potato casserole is to put it into a plastic bag, or an airtight container. Then cover your container with a layer of foil, then another couple layers of plastic wrap. As long as it is sealed securely, the frozen casserole should last about three months in the freezer.
Can you use yams in sweet potato casserole?
I would not recommend that you use yams in place of sweet potatoes for this recipe. Yams contain a different make up of starch and are not the best substitute for this dish. If you are looking for a substitute, butternut squash, or pumpkin puree would work much better. Yams contain too much starch content, and would not work out well.
Gourmet Sweet Potato Souffle
Making this copycat sweet potato souffle is a perfect gourmet side dish or dessert. Not only does this dish taste absolutely amazing, but it is also very easy to prepare. When you are looking for a great dish to go with your holiday meal, or just a larger gathering in general, you typically will not want dishes that require a lot of extra fussing around. This recipe is perfect because it tastes amazing, and like you spent hours preparing it, however in reality, it requires a very simple process to prepare.
Aunt Peggy’s Sweet Potato Souffle
Our copycat recipe for Aunt Peggy’s Sweet Potato Souffle is the perfect holiday side dish, or simply general easy side dish. This recipe is easy to make and tastes amazing once prepared. If you are looking for a new, amazing tasting recipe, then look no further! We have got you covered with this one, easy recipe. Be sure to give it a try and let us know what you think!
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Copycat Aunt Peggy’s Sweet Potato Souffle
- 2 cups baked and mashed sweet potatoes
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 3 large eggs beaten
- ⅓ cup milk or heavy cream
- 5 Tbsp butter melted
- 1 Tbsp vanilla extract
- ½ tsp salt
- ½ tsp cinnamon
- ⅛ tsp cloves
- 1/16 tsp nutmeg
- 1 cup brown sugar packed
- 3 Tbsp butter melted
- ¼ cup flour
- ½ cup quick oats
- ½ cup chopped pecans
- 1 tsp cinnamon
- Start off by preheating your oven to 375°F. Then peal your previously baked and cooled sweet potatoes to remove the skins. Mash them up, then combine them with the remaining souffle ingredients. Stir to combine. Pour your mixture into a greased baking pan.
- Prepare your topping by melting your butter, then mixing all your topping ingredients together. Stir to combine. Add crumbles on top of souffle mixture. Place in the oven and bake for 25-30 minutes, or until fully cooked. Remove from the oven and serve while hot, enjoy!