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Aunt Peggy's Sweet Potato Souffle
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Paula Deen (Food TV)
| Souffle: | |
| 3 cups | cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes |
| 1 cup | granulated sugar |
| 3 | eggs, beaten |
| 1/2 cup | milk |
| 8 tablespoons | unsalted butter, about 1 stick, melted |
| 1 tablespoon | vanilla extract |
| 1/2 teaspoon | salt |
| Topping: | |
| 1 cup | packed light brown sugar |
| 4 tablespoons | unsalted butter, about 1/2 stick, cubed, at room temperature |
| 1/2 cup | self-rising cake flour |
| 1 cup | chopped pecans |
Directions
Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.
Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.
Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.
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