Sweet Potato Souffle Saga, Part I

For both Thanksgiving 2007 and Thanksgiving 2008, I made the following sweet potato recipe without too much thought.

3 cups sweet potatoes (fresh or canned)
4 eggs
1 cup Splenda granular
1 cup (2 sticks) margarine or butter, softened
1 tablespoon vanilla
1 cup walnuts, chopped
1/2 cup Splenda brown sugar blend
1/2 cup flour


  • Preheat oven to 350 degrees.
  • Blend first 3 ingredients, 1 stick of margerine, and vanilla until smooth. Place in casserole dish.
  • Blend last 3 ingredients and 1 stick of butter. Crumble evenly on top of sweet potato mixture. It may sink in a bit. That’s perfectly ok.
  • Bake at 350 for 30 minutes.
  • Have a serving and be done. Try not to pick at the top all week!

I finally did up the nutritionals for it on SparkRecipes and was not very pleased.  They’re off the charts, and I can think of many things I’d rather have for the cost.  Having said that, this is a pretty tasty recipe.  If you make it as stated, it’s suitable Thanksgiving fare.

I tried to give this recipe a makeover by swapping out the Splenda brown in the topping with Josephs sugar free maple syrup, among other things, but I think I wound up with something too sweet for normal human consumption.  So much so, that I apparently pitched my notes in disgust.  Disgust that I didn’t come up with a makeover worth blogging about.  I was not too disgusted to eat some of it.  😉   Unfortunately, for me, I think this recipe is just an excuse to eat the topping.  I’d probably be better off just making some cookies.

I endeavored to fashion a much healthier sweet potato souffle recipe with which I could try again using my leftover sweet potato puree.  I will reveal the recipe tomorrow.  Suffice it to say, I came up with a nice alternative to mashed potatoes… perhaps even a festive one.  Ultimately, though, I think I’ve decided that I will stick with a more typical sweet potato casserole when it comes to Thanksgiving.  I have one I like that involves ginger and sliced peaches.  You may well see that one next week.   Overall, I think I like simple roasted chunks of sweet potato w/ olive oil… or a baked potato with some Splenda and cinnamon.  I’m just not a big enough fan of the sweet potato casserole to warrant the less than stellar nutritional stats that seem to come with it.

Photos and notes for both recipes to follow tomorrow.  Always leave them wanting more… isn’t that what they say?


  1. Vicky, have you considered subbing some of your sweet potato with say, acorn squash? If you are adding a sweetener, it probably would reduce calories and you would be the only one that knows. :) My family never catches on to things like that.

  2. Wow, NO… I never thought of that. And I’ve subbed out one for the other before. Why not now? Maybe I’ll try that with the one I plan to make for The Big Meal. I just roasted some acorn squash a couple weeks ago, and it was sweet and lovely with nothing on there but a little olive oil.

    Thanks for this idea. :)


  1. […] started this journey with some homemade sweet potato puree.   Then we ventured onward to make this sweet potato souffle recipe.  Here are the photos of the first recipe… Souffle #1 Before Souffle #2 […]

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