Sweet
Potato Souffle
Souffle:
1/2 cup butter (1 stick), softened
5 medium sweet potatoes
2 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup milk
Pinch of salt
Topping:
1 cup chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour (can be gluten free)
1/4 cup butter (1/2 stick), softened
Bake your sweet potatoes in the
oven. When cool enough to handle, peel
the potatoes, place the potato meat in a large mixing bowl and mash until smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with
a mixer or by hand. Pour the mixture into a 9x13 baking dish that has been sprayed with Pam or coated with butter.
Topping: In a medium bowl, stir
together the pecans, brown sugar, flour and butter until mixed well. Spoon the topping over the sweet potato mixture in an even layer. Bake the
casserole until slightly browned at 350 degrees for 40 minutes. Let the casserole sit for a few
minutes before serving.
