Sweet Potato Soufflé
Rated 5.0 stars by 1 users
Category
Vegetable
Servings
8
Prep Time
15 minutes
Cook Time
60 minutes
Soufflé means "to puff." This dish is so light and fluffy and it "puffs" up to a delicious side dish. You will love the pecans on top which add a nice crunch.
Author:Audra Reddy
Ingredients
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1/2 cup butter, room temperature, plus more to grease the pan
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5 medium red sweet potatoes (I think they look and taste better than yellow)
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2 large eggs, slightly beaten
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3/4 cup granulated sugar
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1 1/2 teaspoons vanilla extract
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1/2 cup milk
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pinch of salt
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1 cup pecans, finely chopped
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3/4 cup brown sugar, packed
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1/2 cup flour
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1/4 cup butter, softened
Pecan Topping
Directions
Preheat oven to 350°
Poke the sweet potatoes with a fork and bake until they are soft, approximately 1 hour.
When potatoes are cool enough to handle, peel the potatoes and place the flesh in a large mixing bowl and mash until very smooth. (You can also use a ricer here if you have one.)
To the potatoes, add the beaten eggs, sugar, butter, vanilla, milk and pinch of salt. Combine well with a stand or hand mixer.
Prepare a 2 quart baking dish coated with butter. Add potato mixture to the prepared baking dish.
For the topping:
In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potato mixture, making an even layer.
In a 350 degree oven, bake the casserole until slightly browned, approximately 40 minutes.
Let the casserole sit for 5 minutes before serving.
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