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

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.