Wash sweet potatoes and place in a jellyroll pan. Cover with foil and bake at 400 degrees for 45-60 minutes until fork completely penetrates potato
Cool, peel and put potatoes in a large mixing bowl. Mash until smooth, add butter and sugars. Add the eggs, baking powder, pineapple and salt. Mix well.
Transfer ingredients into a well greased 2-quart casserole dish. Bake at 350 degrees for about 30 minutes.
Remove form oven and cover the souffle with coconut, bake an additional 10 minutes or until coconut turns light brown.
Originally Submitted
10/22/2010
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