Recipe courtesy of Anne Simms Pincus

Sweet Potato Praline Souffle

  • Yield: 12 servings
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6 pounds sweet potatoes

1 tablespoon cane syrup

1/3 cup non-fat sweetened condensed milk

2 sticks butter, softened

2 tablespoons light brown sugar

1/2 orange, juiced

1 lemon, zested

1/2 lemon, juiced

1/4 teaspoon cinnamon sugar

Pinch ground nutmeg

1 cup raisins

2 cups pecans, chopped

8 ounces (about 6) large pralines, broken

Italian Meringue, recipe above


Bake sweet potatoes in a preheated 350 degree oven for 1 hour until fork tender. Remove peels. In the bowl of an electric mixer, combine potatoes, cane syrup, condensed milk, butter and brown sugar. Add the orange juice, lemon zest and juice. Blend thoroughly with the paddle attachment until smooth. Sprinkle in the cinnamon sugar, nutmeg, raisins and pecans. Finally, remove the bowl from the mixer and add the pralines; fold gently through the mixture.

Transfer mixture to a 2 1/2 quart flameproof baking dish. Bake in a preheated 350 degree oven for 20 minutes. Top with meringue. Return to oven and broil 7 minutes until the meringue is golden brown.

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