Mom's Safe Sweet Potato Souffle

Recipe by DreamoBway
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large stockpot, cover the sweet potatoes (with the skins on) with 1" of water; boil for 20 minutes, or until fork tender. Drain, allow to cool, and remove the skins.
  • Preheat oven to 350. Grease a 2 quart casserole dish.
  • Place the potatoes in a mixing bowl, and beat until smooth.
  • Reduce speed to low, and add Splenda, milk, butter, vanilla, eggs, and salt.
  • Allow any potato "fibers" to remain on the beater and remove. Pour the sweet potato mixture into the casserole dish.
  • Prepare the topping in a small bowl by whisking together the brown sugar Splenda, rice flour, butter, and pecans. Sprinkle the mixture over the potatoes and bake for 40 minutes or until bubbly.
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