Sweet Potato Souffle

125
Sweet Potato Souffle

Photo by Jo A.

  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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  • 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.


Nutrition