Trisha's Sweet Potato Souffle
- Ready In:
- 2hrs 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 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
directions
- 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.
Reviews
-
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.
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!