Sweet Potato Souffle
Sweet dreams are made of these. This sweet potato souffle is where side dish meets dessert. Although it might seem like a holiday staple, you can — and should — enjoy it any day of the year. It’s one dish your family will go nuts over.
Ingredients
- 6 sweet potatoes
- 2 eggs, beaten
- 3/4 cup(s) white sugar
- 1/2 cup(s) milk
- 1/2 cup(s) melted butter
- 1 teaspoon(s) vanilla extract
- 1/2 teaspoon(s) salt
- 1 cup(s) dark brown sugar
- 1 cup(s) chopped pecans
- 333/1000 cup(s) all-purpose flour
- 333/1000 cup(s) melted butter
Instructions
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Using a large stockpot, cover sweet potatoes with 1 inch of water.
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Boil for 20 minutes, or until fork tender.
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Drain, allow to cool and remove skins.
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Preheat oven to 350 degrees F.
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Grease or butter a 2 quart casserole dish.
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Place potatoes in a bowl and with an electric mixer, whip on low speed until potatoes begin to break up.
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Increase speed to medium high and blend until smooth.
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Reduce speed to low and mix in sugar, milk, butter, vanilla, eggs and salt.
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Allow any potato ‘fibers’ to remain on the beater and remove.
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Pour sweet potato mixture into the casserole dish.
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Prepare the topping in a small bowl by whipping together the brown sugar, flour, butter and pecans.
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Sprinkle over potato mixture and bake for 40 minutes.
Nutrition
Calories: 2539.76kcalCarbohydrates: 369.32gProtein: 43.68gFat: 107.86gSaturated Fat: 17.11gCholesterol: 355.11mgSodium: 1633.98mgFiber: 35.75gSugar: 216.84g
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