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Sweet Potato-Pecan Souffle

  • 8servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D, E
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 cups (3 pounds) cooked, mashed sweet potatoes or yams

  2. 3 large eggs, beaten

  3. 1/2 cup eggnog

  4. 1/2 cup milk

  5. 1/4 cup granulated sugar

  6. 1 1/2 teaspoons vanilla extract

  7. 1/4 teaspoon salt

  8. 1/4 cup butter

  9. 1/2 cup all-purpose flour

  10. 1/2 cup brown sugar, packed

  11. 3/4 teaspoon ground nutmeg

  12. 3/4 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Combine sweet potatoes, eggs, eggnog, milk, granulated sugar, vanilla and salt, mixing well until blended. Spoon into buttered 2 quart casserole.

  2. Cut butter into combined flour, sugar and nutmeg; stir in nuts. Sprinkle over sweet potato mixture.

  3. Bake at 375°F (190°C) for 30 minutes or until top is crispy.

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