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Sweet Potato Soufflé courtesy of Trisha Yearwood Recipe

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This recipe for Sweet Potato Soufflé courtesy of Trisha Yearwood is from Granny's Request, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Soufflé
1/2 stick butter (1 stick), at room temperature, plus more to grease pan
5 medium sweet potatoes
2 large eggs
1 c granulated sugar
1 1/2 tsp vanilla extract
1/2 c milk
Pinch of salt

Topping
1 c finely chopped pecans
1 c brown sugar, packed
1/2 c all-purpose flour
1/4 cup butter (1/2 stick), softened
Directions:
Directions:
For the Soufflé: preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.

Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.

For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour 55 minutes

 

 

 

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