Sweet Potato Soufflé

By MaryEllen

This is a T&T recipe for your Thanksgiving table. It is so good, I make it often. Portions freeze well and what a treat for an everyday supper. from Lou RdJ

Ingredients

• Topping:
• 5 medium sweet potatoes ( about 9 oz. each)
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup butter, room temperature
• 1- 1/2 teaspoons vanilla extract
• 1/2 cup milk
• pinch of salt
• 1 cup finely chopped pecans
• 1 cup brown sugar (packed)
• 1/3 cup all purpose flour
• 1/4 cup butter, softened
• _______________________________________

Preparation

Step 1

Preheat oven to 400F. Grease 2.5 qt. baking dish with butter

On a foil covered baking sheet, bake the sweet potatoes for 1 hour, or until they are soft. ( I do this the night before ) When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, and mash until very smooth. Add eggs, sugar, butter, vanilla, milk, and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.

In a medium bowl, stir together the pecans, brown sugar, flour, and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole for 30 minutes, or until slightly browned. Let the casserole sit for 5 minutes before serving.