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Aunt Peggy's Sweet Potato Souffle

  • 25minutes

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Ingredients Jump to Instructions ↓

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

  2. 1 cup granulated sugar

  3. 3 eggs, beaten

  4. 1/2 cup milk

  5. 8 tablespoons unsalted butter, about 1 stick, melted

  6. 1 tablespoon vanilla extract

  7. 1/2 teaspoon salt

  8. 1 cup packed light brown sugar

  9. 4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature

  10. 1/2 cup self-rising cake flour

  11. 1 cup chopped pecans

Instructions Jump to Ingredients ↑

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

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