Easy Sweet Potato Soufflé
Description
This sweet potato souffle made with mashed sweet potatoes is light and fluffy with a crumbly pecan topping—perfect for Thanksgiving.
Ingredients
•
6 sweet potatoes
•
1 cup white sugar
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1/2 cup milk
•
1/2 cup melted butter
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2 eggs, beaten
•
1 teaspoon vanilla extract
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1/2 teaspoon salt
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1 cup dark brown sugar
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1 cup chopped pecans
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1/3 cup all-purpose flour
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1/3 cup melted butter
Directions
1
Place sweet potatoes in a large stockpot; cover with 1 inch of water. Bring to a boil over medium heat and cook until fork-tender, about 20 minutes. Drain, cool, and remove skins.
2
Preheat the oven to 350 degrees F (175 degrees C). Grease or butter a 2-quart casserole dish.
3
Place potatoes in a large bowl; beat with an electric mixer on low speed until potatoes begin to break up. Increase speed to medium-high; continue blending until smooth.
4
Reduce speed to low and add white sugar, milk, 1/2 cup butter, eggs, vanilla extract, and salt; continue mixing until well combined.
5
Remove and discard any potato fibers on the beaters. Pour mixture into the prepared casserole dish.
6
Mix brown sugar, pecans, flour, and 1/3 cup butter together in a medium bowl until crumbly. Sprinkle topping over potato mixture.
7
Bake in the preheated oven until center of soufflé is set, about 40 minutes.