Sweet Potato Souffle

Tropical Texan's Note:

Yummy sweet potato casserole recipe with which I grew up. Nuts are essential to giving it that "crunch", so if you don't like pecans, try walnuts or macadamias or cashews instead.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• 3 cups sweet potatoes, mashed (fresh or canned)
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 eggs
• 1/4 cup butter
• 1/2 cup milk
• 1 teaspoon vanilla

Topping

• 1 cup brown sugar
• 1 cup chopped pecans
• 1/3 cup flour
• 1/4 cup butter, melted

Directions:

1. Mix all ingredients and pour into greased baking dish. I use a round 9 inch fluted pyrex about 2" deep.
2. Mix topping ingredients together and spread/sprinkle on top of casserole.
3. Bake in a preheated 350*F oven for at least 35 minutes.

Reviews

[Sydney Mike]

When at all possible I like to use unpeeled yams (for taste & nutrition) in dishes like this, & I did the same here (slicing the yams, steaming them & then cutting them into small chunks before mashing them)! Also roasted the pecans before including them in the topping! VERY, VERY NICE TASTING! Thanks for posting your recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]

[Angela Boone]

I made this for Thanksgiving - it was a hit! Perfect flavor as well as smooth (sweet potatoes) and crunchy (topping) textures. I'll definitely be maknig this again.

[Chef #1512888]

Mmm, this was good! I also baked the potatoes and then scraped out the skin. I halved the sugar and the butter in the sweet potato mixture, and it turned out wonderfully. I also added some cinnamon, and sauteed the nuts first in maple syrup. Thanks for the recipe!