BJ’s Market Sweet Potato Souffle

A sure to please crowd favorite.


  • Butter, (to grease casserole dish)
  • 3 pounds sweet potatoes, peeled and cubed
  • 4 1⁄2 ounces can evaporated milk
  • 1⁄2 cup brown sugar
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1⁄2 teaspoon ground cinnamon
  • 2 eggs, beaten
  • salt, to taste
  • 1 cup pecans, finely chopped
  • 1 cup brown sugar, packed
  • 1⁄2 cup all-purpose flour
  • 1⁄4 cup butter, softened


  • Preheat the oven to 350 degrees F.
  • Butter a 2-quart casserole dish and set aside.
  • Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain.
  • Mash the potatoes in a large bowl.
  • Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, then salt and pepper to taste. Mix until smooth.
  • For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer.
  • Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.