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Ingredients
| sweet potatoes: 6 whole potatoes |
| Splenda: 1 cup |
| nonfat milk: 1/2 cup |
| salted butter: 1/2 cup (melted) |
| vanilla extract: 1 tsp |
| eggs: 2 (beaten) |
| salt: 1/2 tsp |
| splenda brown sugar blend: 1/2 cup |
| rice flour: 1/3 cup |
| salted butter: 1/3 cup (melted) |
| pecans: 1 cup (chopped) |
Mom's Safe Sweet Potato Souffle
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
40 min -
Servings
12 serving(s)
Tags
- In a large stockpot, cover the sweet potatoes (with the skins on) with 1" of water; boil for 20 minutes, or until fork tender. Drain, allow to cool, and remove the skins.
- Preheat oven to 350. Grease a 2 quart casserole dish.
- Place the potatoes in a mixing bowl, and beat until smooth.
- Reduce speed to low, and add Splenda, milk, butter, vanilla, eggs, and salt.
- Allow any potato "fibers" to remain on the beater and remove. Pour the sweet potato mixture into the casserole dish.
- Prepare the topping in a small bowl by whisking together the brown sugar Splenda, rice flour, butter, and pecans. Sprinkle the mixture over the potatoes and bake for 40 minutes or until bubbly.