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Sweet Potato Souffle PRINT
Ingredients
| Souffle: | |
| 3 | cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes |
| 1 | cup granulated sugar |
| 3 | eggs, beaten |
| ½ | cup milk |
| 8 | tablespoons unsalted butter, about 1 stick, melted |
| 1 | tablespoon vanilla extract |
| ½ | teaspoon salt |
| Topping: | |
| 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 |
Directions
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.
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