Easy Sweet Potato Soufflé
Ingredients
- 6 medium sweet potatoes
- 1 cup white sugar
- 1/2 cup milk
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1 cup dark brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup butter, melted
- 1 cup chopped pecans
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Instructions
- Gather all ingredients.
- 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, allow to cool, and remove skins.
- Preheat the oven to 350 degrees F (175 degrees C). Grease or butter a 2-quart casserole dish.
- Place potatoes in a mixing bowl; beat with an electric mixer on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
- Reduce speed to low and add sugar, milk, 1/2 cup melted butter, vanilla, eggs, and salt; mix well.
- Allow any potato fibers to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
- To make the topping: Mix brown sugar, flour, 1/3 cup melted butter, and pecans together in a bowl until crumbly. Sprinkle mixture over sweet potato mixture.
- Bake in the preheated oven until the center of the soufflé is set, about 40 minutes.
Source
Original recipe: View Original