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Pineapple Sweet Potato Souffle

My daughter requested a sweet potato souffle with pineapple on top similar to what her boyfriend's family makes. This is what I came up with. Now it is a holiday tradition in our family.

How to Make It

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.

  2. Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash sweet potatoes in a large bowl. Stir in the brown sugar, 1/4 cup softened margarine, 3 eggs, vanilla extract, and milk. Beat until fluffy. Pour into prepared baking dish. Mix flour, 1/4 cup melted margarine, pineapple, white sugar, and 1 egg together in a bowl. Spoon over the sweet potato mixture.

  3. Bake in the preheated oven until golden brown, about 40 minutes.


  • 3 cups peeled, cubed sweet potatoes

  • ½ cup brown sugar

  • ¼ cup margarine, softened

  • 2 eggs

  • 2 teaspoons vanilla extract

  • ¼ cup milk

  • ¼ cup all-purpose flour

  • ¼ cup margarine, melted

  • 1 cup crushed pineapple, drained

  • ½ cup white sugar

  • 1 egg, lightly beaten

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