Sweet Potato Souffle : Recipe Iseasy Recipe

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:

1. Preheat oven to 350F. Butter a 2 1/2-quart casserole dish.
2. 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.
3. 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.

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Adapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood (c) Clarkson Potter 2008