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Ingredients
| sweet potatoes: 6 whole potatoes |
| granulated sugar: 1 cup |
| 2% milk: 1/2 cup |
| salted butter: 1/2 cup (melted) |
| vanilla extract: 1 tsp |
| eggs: 2 (beaten) |
| salt: 1 1/2 tsp |
| light brown sugar (packed): 1 cup |
| all-purpose flour (unsifted): 1/3 cup |
| salted butter: 1/3 cup (melted) |
| pecans: 1 cup (chopped) |
Sweet Potato Souffle
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
9 serving(s)
Tags
- In a large stockpot, cover sweet potatoes (cut into smaller pieces) with water.
- Boil 20 minutes or until fork tender.
- Drain and allow to cool.
- Remove skins.
- Preheat oven to 350°F.
- Grease a casserole dish.
- Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up.
- Increase speed to medium high and blend until smooth.
- Reduce speed to low and add sugar, milk, butter, vanilla, eggs, and salt.
- Mix well.
- Allow any potato fibers to remain on the beaters and remove.
- Pour sweet potato mixture into the casserole dish.
- For the topping:.
- In a small bowl, whisk together brown sugar, flour and butter.
- Mix well.
- Add chopped pecans.
- Sprinkle topping over potato mixture and bake at 350C for 40 minutes.