Prep 30 mins
Cook 2 hrs
This recipe is from Trisha Yearwood. I found it in Women's World magazine. According to Trisha, "A delicious twist on traditional sweet potatoes. It's so sweet, it's almost like dessert."
- 5 sweet potatoes (3 pounds)
- 2 eggs
- 1 cup granulated sugar
- 3⁄4 cup butter, at room temperature
- 1⁄2 cup milk
- 1 1⁄2 teaspoons vanilla extract
- 1⁄4 teaspoon salt
- 1 cup pecans, chopped
- 1 cup light brown sugar, packed
- 1⁄3 cup all-purpose flour
- Preheat oven to 400 degrees F.
- Cover jellyroll pan with foil; place potatoes on pan.
- Bake until tender, about 1 hour.
- When cool enough to handle, peel potatoes.
- Butter a 2- to 2 1/2-quart shallow baking dish. (If using souffle dish, reduce oven temperature to 350 degrees F and bake 1 1/4 - 1 1/2 hours until set in center, covering with foil after 10 minutes).
- In large bowl on medium speed, beat potatoes until smooth.
- Add eggs, granulated sugar, 1/2 cup butter, milk, vanilla and salt; beat until combined.
- Transfer to a baking dish.
- In bowl, stir together pecans, brown sugar, flour and remaining butter; spoon over potato mixture.
- Bake, covering if browning too quickly, until browned and bubbly, 25-30 minutes.
This recipe is delicious!! I have made sweet potato souffle many many times, and I must say that this recipe will not disappoint. It is better than any I've ever tasted! This one will definately be on my table at Thanksgiving or any night of the week for that matter.
I was looking for a sweet potato dish to replace my old sweet potatos that I serve every year. I did a trial run with this recipe a couple of weeks ago and I wont ever go back! For the last 15 years my kids have refused to eat any kind of sweet potato; not even candied yams. After a little coaxing I got them to try this and THEY LOVED IT!!! I plan on cutting back just a little on the sugar, because it is very sweet, and adding a little cinnamon next time.