Sweet Potato Souffle
I was watching Trisha Yearwood on the Food Network the other day and saw her making this Souffle and decided that I had to try it for our Thanksgiving meal this year. It was a hit!
Souffle:
1/2 cup butter( 1 stick) softened at room temperature, plus an additional amount to grease the casserole dish
5 medium sweet potatoes
2 large eggs
1 cup granulated sugar
1 1/2 tsp vanilla extract
1/2 cup milk
pinch of salt
Topping:
1 cup finely chopped pecans
1 cup of brown sugar, firmly packed
1/2 cup all purpose four
1/4 cup butter (1/2 stick) softened at room temperature
Preheat oven to 350 Degrees
Pierce the five sweet potatoes with a fork and place on a foil lined baking sheet and bake at 350 degrees for about 1 hour until they are soft. Once the potatoes have cooled, peel the potatoes and place the flesh in a mixing bowl and mash until smooth.
For the Souffle:
Grease a 2 1/2 quart baking dish with butter.
Add eggs, sugar, butter, vanilla, milk and salt to the to the mashed potatoes and combine with an electric mixer until combined and smooth. Turn the mixture into the baking dish.
For the Topping:
In a bowl, stir together the pecans, brown sugar, flour and butter until combines. Sprinkle mixture over the sweet potato mix making a even layer. Bake the casserole until slightly browned, about 40 minutes. Let sit 5 minutes before serving.
