Aunt Peggy's Sweet Potato Souffle

Aunt Peggy's Sweet Potato Souffle
Aunt Peggy's Sweet Potato Souffle

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes

  • 1

    cup granulated sugar

  • 3

    eggs, beaten

  • 1/2

    cup milk

  • 8

    tablespoons unsalted butter, about 1 stick, melted

  • 1

    tablespoon vanilla extract

  • 1/2

    teaspoon salt

  • Topping:

  • 1

    cup packed light brown sugar

  • 4

    tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature

  • 1/2

    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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: