Aunt Peggy's Sweet Potato Souffle

  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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Ingredients

Souffle:

3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes

1 cup granulated sugar

3 eggs, beaten

1/2 cup milk

8 tablespoons unsalted butter, about 1 stick, melted

1 tablespoon vanilla extract

1/2 teaspoon salt

Topping:

1 cup packed light brown sugar

4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature

1/2 cup self-rising cake flour

1 cup chopped pecans

Directions

  1. Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
  2. In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.
  3. Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.
  4. Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.

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