Prep 10 mins
Cook 45 mins
This is a delicious side - sweet, but not over the top. I could easily eat this as my main course (or dessert, for that matter).
- 4 cups mashed sweet potatoes
- 1⁄2 cup sugar
- 2 eggs
- 1⁄2 cup milk
- 1⁄2 teaspoon salt
- 1⁄4 cup butter, melted
- 1 teaspoon vanilla
- 1⁄2 cup brown sugar
- 1⁄2 cup all-purpose flour
- 1⁄3 cup butter (melted) or 1⁄3 cup margarine (melted)
- 1 cup pecans
- Preheat oven to 350°F.
- Butter a souffle dish generously.
- Mix all the souffle ingredients well and pour into buttered dish.
- Combine all topping ingredients in a small bowl and crumble evenly over potato mixture.
- Bake for 35-45 minutes.
This recipe has been a family favorite for 25 years. Given to me by my husband's grandmother. I make this every Thanksgiving and Christmas but it is a recipe that can be enjoyed all year around. The recipe doesn't rise like a souffle so don't be put off by the name of this recipe. It is more like a baked casserole. It doesn't rise or fall like a souffle.
I really wanted to try something different with sweet potatoes,and I decided to try this recipe.As i was reading the recipe it didn't state what kind of flour to use,so I used self-rising.Followed the recipe as it was written,baked it for 30 minutes,smelled wonderful while it was baking.When I went to take a bite, it just didn't seem to me like it had very much flavor and it was on the dry side.The only thing I could taste was the topping which was very good by the way.I just don't think I'll make this again. I'm sorry, I wish I could have given it a better rating.
This is the same recipe my family has always used for Thanksgiving - it came from the oldest member of our church congregation (92 this year). The first few years of making it we cut the sugar down more and more each year until we only use 1/4-1/2 the sugar in the potatoes and 1/2 of everything in the topping. These are sooooo good!!!