Sweet Potato Souffle: A Recipe Iseasy Classic by Trisha Yearwood
- Difficulty: Easy
- Servings: 8
- Nutritional Information Per Serving (Serving Size: 1 of 8 servings)
- Calories: 566
- Total Fat: 28 g
- Saturated Fat: 12 g
- Carbohydrates: 77 g
- Dietary Fiber: 4 g
- Sugar: 56 g
- Protein: 5 g
- Cholesterol: 94 mg
- Sodium: 98 mg
Cooking Times
- Total Time: 1 hr 55 min
- Prep Time: 15 min
- Bake Time: 1 hr 40 min
Ingredients
For the Souffle Base:
- 1/2 cup butter (1 stick), at room temperature, plus more for greasing the pan
- 5 medium sweet potatoes
- 2 large eggs
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup whole milk
- Pinch of salt
For the Pecan Streusel Topping:
- 1 cup pecans, finely chopped
- 1 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/4 cup butter (1/2 stick), softened
Instructions
Prepare the Souffle:
- Preheat oven to 350F. Butter a 2 1/2-quart casserole dish.
- Pierce sweet potatoes with a fork. Place on foil-lined baking sheet and bake until tender, about 1 hour. Cool slightly, peel, and mash flesh in a large bowl until smooth. Add eggs, granulated sugar, 1/2 cup butter, vanilla, milk, and salt. Beat with an electric mixer until creamy. Spread into prepared dish.
- For topping: Mix pecans, brown sugar, flour, and 1/4 cup softened butter until crumbly. Sprinkle evenly over sweet potato mixture. Bake until golden, about 40 minutes. Let rest 5 minutes before serving.
Cook Mode
NEW: Activate Cook Mode to keep your display on while cooking this irresistible dish.
Adapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood (c) Clarkson Potter 2008
