Sweet Potato Soufflé with Spongy Marshmallow Topping

Bettyskitchen's picture

Feb. 07, 2011

Bid adieu to your boring potato and steak dinner with this kick-ass sweet potato dish. Betty shows how to add some pizzazz to your holiday table with her not-so-traditional and sophisticated sweet-potato soufflé, unabashedly topped with a spongy, sweet marshmallow topping. Its time-saving , delectable, and can be made ahead and popped in the oven just before serving. Just tune into this video recipe and get wowing your guests.


Canned sweet potatoes 30 Ounce
Butter 2 Tablespoon , softened
Light brown sugar 1/4 Cup (4 tbs)
Orange juice 1/4 Cup (4 tbs)
Orange rind 1/2 Tablespoon ((Zest))
Marshmallows 10 Large


Drain (2) 15-oz. cans sweet potatoes. Place in a large mixing bowl and beat with an electric mixer until lumps are gone. Add 2 tablespoons butter, ¼ cup brown sugar, ¼ cup orange juice, and ½ tablespoon orange rind. Place in a small oven-proof casserole dish, and bake at 350 degrees (F) for 20 minutes. Remove from oven and cover with a topping of marshmallows. If you do not like marshmallows, your may use shredded coconut. Place back in the oven and brown topping until the marshmallows are golden. Serve immediately. Yum! --Betty

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 383Calories from Fat 58

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 175 mg7.29%

Total Carbohydrates 79 g26.3%

Dietary Fiber 3 g12%

Sugars 36 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet