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Aunt Peggy's sweet potato souffle

  • 4servings
  • 25minutes

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Source: www.foodnetworktv.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 370g cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes

  2. 200g granulated sugar

  3. 3 eggs, beaten

  4. 120ml milk

  5. 115g unsalted butter, melted

  6. 1 tbsp vanilla essence

  7. 1/2; tsp salt

  8. 220g light brown sugar

  9. 60g unsalted butter, cubed, at room temperature

  10. 65g self-rising soft flour

  11. 110g chopped pecans

Instructions Jump to Ingredients ↑

  1. Aunt Peggy's sweet potato souffle For the souffle:

  2. 1) Preheat the oven to 200C/Gas 6. Lightly grease an 20cm square baking dish.

  3. In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.

  4. For the topping:

  5. 1) Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.

  6. Bake for 20 to 25 mins, until the topping is golden brown. Serve hot.

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