Sweet Potato Souffle

Northern Polar Bear's Note:

If you want to wow your guests for the Holidays this will do it.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 15

• 5 -6 baked peeled and mashed sweet potatoes
• 1 cup sugar
• 1 teaspoon salt
• ½ cup butter
• 4 eggs
• 1 cup evaporated milk
• 2 teaspoons vanilla

Topping

• 1 cup brown sugar
• ½ cup flour
• 1 cup chopped pecans
• ½ cup melted butter
• 1⁄3; cup coconut

Directions:

1. Bake sweet potatoes in oven until soft 1 to 1 1/2 hours at 350°F Pierce with fork to test.
2. Peel then mash with egg beater.
3. Mix in each ingredient separately and beat after each addition until light and fluffy.
4. Pour into 15x10-inch Pyrex pan or two 9x13-inch. Mix topping ingredients together and sprinkle over sweet potatoes.
5. Bake at 325°F for 25 minutes.
6. This will puff up so don't have the pans too full.
7. This freezes very well. If you use yams it is much dryer than using sweet potatoes.
8. Serves 15.

Reviews

[Bricks girl]

Even my hubby who doesn't really like sweet potatoes was licking the bowl! I think it was the topping to make it try it. He LOVED it.

[JPerez]

I made this for Thanksgiving and everyone who tried it really liked it. It didn't poof up like souffle, but was still tasty!

[GoBugsy]

I am what one would call a "southern belle," and cook like one too. Being from Louisiana, this definitately passes the "comfort food" test with flying stars! I cook this every thanksgiving for my family. It tastes more like a dessert than a side.