Sweet Potato Souffle
Ready In: 2 hrs 30 mins
Serves: 15
Ingredients
- 5 -6 baked peeled and mashed sweet potatoes
- 1 cup sugar
- 1 teaspoon salt
- 1⁄2 cup butter
- 4 eggs
- 1 cup evaporated milk
- 2 teaspoons vanilla
Topping
- 1 cup brown sugar
- 1⁄2 cup flour
- 1 cup chopped pecans
- 1⁄2 cup melted butter
- 1⁄3 cup coconut
Directions
- Bake sweet potatoes in oven until soft 1 to 1 1/2 hours at 350°F Pierce with fork to test.
- Peel then mash with egg beater.
- Mix in each ingredient separately except for eggs and beat after each addition until light and fluffy.
- Separate the egg whites and yolks; throw away the yolks.
- In a separate bowl, whip the egg whites until they have medium peaks (the peaks should lean at about 45 degrees.).
- Pour the egg whites into the heavier base custard.
- Mix by lightly pushing down and pulling the custard up and over the egg whites using a sweeping "S" motion as you work.
- Pour into 15x10-inch Pyrex pan or two 9x13-inch.
- Mix topping ingredients together and sprinkle over sweet potatoes.
- Bake at 325°F for 25 minutes.
- This will puff up so don't have the pans too full.
- This freezes very well. If you use yams it is much dryer than using sweet potatoes.
- Full recipe serves 15.
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