Trisha's Sweet Potato Souffle

Name: Trisha's Sweet Potato Souffle
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8 serving(s)
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

(2)

Recipe by CookingONTheSide

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."

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READY IN: 2hrs 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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.

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