Make Ambrosia Salad, Sweet Potato Soufflé With Pecan Crust For Thanksgiving

STUDIO CITY ( — Cook Southern style this Thanksgiving!

Shoneji Robinson and Jasmine Frank of Southern Girl Desserts stopped by KCAL9 Friday to show viewers how to make Southern-inspired desserts!

Here are the recipes for ambrosia salad and sweet potato soufflé with a pecan crust:

Ambrosia Salad

2 cups of each ingredient:

2 cups Grapefruit

2 cups Orange Slices

2 cups Green Seedless Grapes

2 cups Maraschino Cherries

2 cups Coconut (optional)

2 cups Orange Juice

2 cups 1 cup granulated sugar


Peel skin from grapefruit and orange and slice cherries and grapes in half. Drain juice from cherries. Mix all ingredients in a a large serving bowl and chill.  For best results if marinated at least two days before serving. Add whip topping (optional).

Sweet Potato Souffle

3 cups of sweet potato

1 cup of sugar

1/2 cup of milk

2 eggs

1/2 stick of butter melted

1 tablespoon of vanilla extract

1/2 teaspoon salt

2 teaspoons of cinnamon


Blend all ingredients in mixing bowl. No order required. Pour into a 9×13 baking pan and set aside.

Pecan Topping

1/2 cup of flour

1/2 stick of butter

1 cup of chopped pecans

1 cup of brown sugar


Preheat oven to 350. Blend all ingredients in mixing bowl until well blended with a crumble consistency. Once all ingredients are blended and sprinkle across the pan of souffle until fully covered. Place in oven and bake for 35 minutes.

For more information, visit Southern Girl Desserts.


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