Sweet Potato Souffles

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I am from Alabama where the sweet potato is King. I am always looking for a better way to prepare them. I found this recipe to be very tasty and my husband loved it as well. It saddens me to see a beautiful person present a lovely dish on television, only to have it trashed to a 3 star because some people want to show their "expertise" on the true origin of a souffle. Yep, I cooked an awesome blue cheese souffle last week and kids loved it but hubby stuck his nose up at it.Souffle-Smouffle........Review......not take one down to make yourself look good. Keep up the great work Sandra.....I love your creativity!

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very good, everyone loved it! (and who really thought it was a souffle??!

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Okay, it's not a souffle, but I think the name is just to make it sound fancy. I made these for Christmas dinner and they are great! The sweet potatoes are so light and fluffy, but the topping really makes the dish! This is going to become a regular dish at holidays!

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Made this for Christmas dinner and it was good but did not have a huge wow factor. It was fluffy and had good flavor but tasted like other sweet potato recipes that were easier and less messy to make.

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My Christmas company all thought this was delicious. It was perfectly seasoned and scrumptious. I made it with fresh sweet potatoes, peeled, cut and microwaved for about 10 minutes. I also made one large casserole, individuals are kinda fussy. I baked it about 10 min. longer. Chopped pecans were wonderful in here, you could cut back on brown sugar by about 1/4 cup if desired. But it was really good Sandra's way.

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Why does it matter if it is or isn't a souffle? Goodness it's just what she named it! What is important is the taste...it was great! =

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Will definitely make this recipe. For those people who have the time and expertise, make your souffle from "scratch", but for those of us who are busy and aren't the best of cooks, this recipe is just fine. If you don't want to use store bought ingredients, then don't make any of the recipes that this show offers. Picky, Picky, Picky!!!!!!!!!!!!!!!!!!

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I have to agree with the posters who have said this is not a souffle. Anyone who cooks regularly knows the difference.

It may be hard to know the difference if your only reference to good food is pre-packaged items.

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You can't look at the ingredient list and make that call. It's the method of preparation. This is more of a custard, like a sweet potato pie or pumpkin pie. When you make a souffle you separate the eggs, whip the whites and fold them back into the base. That's why it rises so dramatically. That is also why you would never put a topping on a souffle.

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The previous comment (that this recipe is not a souffle confused me, so I looked at the other souffle recipes like Anita Estroff's recipe who received 5 stars. I don't get it. The ingredients are very similar. Anita Estroff's recipe has only 2 eggs, and no one said it's not a souffle. I saw Sandra Lee's show and that's what made me look-up this recipe. I made it and it turned-out great. I don't like using torch so I just put the dish back in the oven to brown the marshmallows. I'm sure foodnetwork would have told Sandra Lee that this is not a souffle if it isn't.