Aunt Peggy's sweet potato souffle
By á-242
12X20X4"
SOUFFLE:
25 sweet potatoes
7.5 cups of sugar
24 eggs
30 oz milk
7.5 sticks of butter
7.5 Tablespoons vanilla extract
3.75 Tablespoons of salt
TOPPING:
7.5 cups of light brown sugar
3. 3/4 sticks of butter
3. 3/4 cups of cake flour
7.5 cups of chopped pecans
Ingredients
- SOUFFLE:
- 3 cups cooked and mashed potatoes, from about 2 to 3 small baked
- 1 cup granulated sugar
- 3 eggs, beaten
- 1/2 cup milk
- 8 tablespoons unsalted butter, 1 stick, melted
- 1 tablespoon vanilla extract
- 1/2 teaspoon
- TOPPING:
- 1 cup packed light brown sugar
- 4 tablespoons unsalted butter, 1/2 stick, cubed, at room temperature
- 1/2 cup self-rising cake flour
- 1 cup chopped pecans
Details
Servings 4
Preparation time 15mins
Cooking time 40mins
Preparation
Step 1
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 misture into the prepared baking dish.
TOPPING: Combine the brown sugar, butter, flour, and pecans in a seperate bowl. Crumble the topping over the sweet potato mixture.
Bake for 20 to 25 minutes, until the topping is golden brown.
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