Cordele's Thanksgiving Sweet Potato Souffle Casseroles
- Ready In:
- 2hrs 15mins
- Ingredients:
- 14
- Yields:
-
2 casseroles
- Serves:
- 12-16
ingredients
- 4 lbs sweet potatoes, unpeeled,cut into pieces
- water, as needed
- 1⁄2 cup unsalted butter, cut into pieces,at room temperature
- 1 cup granulated sugar
- 4 large eggs
- 3 tablespoons self-rising flour
- 1 cup milk
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 teaspoon almond extract
- 1⁄2 cup chopped pecans
- 2 tablespoons dark brown sugar, firmly packed
- 1⁄4 teaspoon cinnamon
directions
- Preheat oven to 350°F.
- Have ready two 1 1/2 quart round deep casseroles/souffle dishes.
- Cover potatoes with enough cold water to over them by 1" in a large pot.
- Bring to a boil and boil potatoes for 30-45 minutes or until tender, adjusting heat as needed.
- Drain, peel, and then place into a mixing bowl and using a mixed, beat them just until they are smooth (without overbeating or they will get gluey).
- Beat in the butter, sugar, eggs 1 at a time, flour, salt, and extracts until well combined.
- Put half of the mixture into each of the two souffle dishes.
- Mix together nuts,the brown sugar,and the cinnamon and sprinkle on top of each evenly.
- Bake, uncovered, for 1 hour.