Description

Sweet Potato Souffle is rich and creamy topped with a sweet and crunchy pecan topping. Perfect for your Holiday dinner or Brunch table.

Ingredients

Souffle: ½ cup butter (1 stick), at room temperature, plus more to grease pan 5 medium sweet potatoes 2 large eggs 1 cup granulated sugar 1½ teaspoons vanilla extract ½ cup milk Pinch of salt Topping: 1 cup finely chopped pecans 1 cup brown sugar, packed ½ cup all-purpose flour ¼ cup butter (½ stick), softened

Instructions

Preheat the oven to 350 degrees.Poke the sweet potatoes with a fork and bake on a foil- covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into a buttered 2 ½ quart (9x12) 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 potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.

Serves

8 - 12

Additional Comments

TRISHA YEARWOOD https://www.foodnetwork.com/recipes/trisha-yearwood/sweet-potato-souffle-recipe- 2125230

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