Recipe by: Lorraine Graybill
Source: Causing a Stir, Dayton, OH Junior League, 2000
Serves: 8


  • 10 medium or 5-7 large Australian or American sweet potatoes, peeled
  • 6 eggs
  • 100-200 g (½-1 cup) granulated sugar (based on preference)
  • ~120 ml (½ cup) milk
  • 3 Tbsp vanilla extract
  • 4 Tbsp butter, room temperature


  • 65 g (½ cup) chopped pecans
  • 30 g (¼ cup) flour
  • 2 ½ Tbsp butter
  • 100g (½ cup) brown sugar


Can be prepared 8 hours ahead and refrigerated before baking. Potatoes may be boiled the day ahead and kept refrigerated.

  • Preheat oven to 325oF (165oC).
  • Place sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender, drain well.
  • Transfer potatoes to a large mixing bowl, beat with an electric mixer. Add eggs, granulated sugar, milk, vanilla and 4 tablespoons of butter. Beat until smooth.
  • Pour mixture into a 2-quart (2 litre) casserole dish that has been sprayed with non-stick cooking spray.
  • In a small bowl, combine pecans, flour and 2 ½ tablespoons of butter and brown sugar to make a topping. Sprinkle evenly over potato mixture.
  • Bake 30-40 minutes or until set.

Download PDF version here: American Sweet Potato Souffle Lorraine Graybill