Aunt Peggy's sweet potato souffle

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

Aunt Peggy's sweet potato souffle
Aunt Peggy's sweet potato souffle

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

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

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 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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