Aunt Peggy's Sweet Potato Souffle (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
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 |
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:
1. Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
2. In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.
3. Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.
4. Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.
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