Recipe by Lainey39
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."
Top Review by chris.hword4
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.
- 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 See How It's Made
- 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.