Sweet Potato Souffle PRINT
|3||cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes|
|1||cup granulated sugar|
|8||tablespoons unsalted butter, about 1 stick, melted|
|1||tablespoon vanilla extract|
|1||cup packed light brown sugar|
|4||tablespoons unsalted butter, about ½ stick, cubed, at room temperature|
|½||cup self-rising cake flour|
|1||cup chopped pecans|
Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.
Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.
Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.