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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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The recipe for this luscious souffle was handed down through my husbandâs family, and itâs become a tradition for me to serve it during the holidays. Everyone loves it! âNanci Keatley, Salem, Oregon Ingredients:
3 cups mashed sweet potatoes |
2 eggs |
1/2 cup sugar |
1/4 cup half-and-half cream |
1/4 cup butter, softened |
2 teaspoons vanilla extract |
1/8 teaspoon salt |
topping: |
1/2 cup packed brown sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 cup cold butter, cubed |
1/2 cup chopped pecans |
Directions:
1. In a large bowl, combine the first seven ingredients; beat until light and fluffy. Transfer to a greased 11-in. x 7-in. baking dish.
2. For topping, combine the brown sugar and flour in a small bowl; cut in butter until crumbly. Fold in pecans. Sprinkle over sweet potato mixture.
3. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°. Yield: 6-8 servings.
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