Sweet Potato Souffle Recipe #149328
If you want to wow your guests for the Holidays this will do it.
2½ hours | 30 min prep
SERVES 15
- 5-6 baked peeled and mashed sweet potatoes
- 1 cup sugar
- 1 teaspoon salt
- 1/2 cup butter
- 4 eggs
- 1 cup evaporated milk
- 2 teaspoons vanilla
Topping
- 1 cup brown sugar
- 1/2 cup flour
- 1 cup chopped pecans
- 1/2 cup melted butter
- 1/3 cup coconut
- Bake sweet potatoes in oven until soft 1 to 1 1/2 hours at 350°F Pierce with fork to test.
- Peel then mash with egg beater.
- Mix in each ingredient separately and beat after each addition until light and fluffy.
- Pour into 15x10-inch Pyrex pan or two 9x13-inch. Mix topping ingredients together and sprinkle over sweet potatoes.
- Bake at 325°F for 25 minutes.
- This will puff up so don't have the pans too full.
- This freezes very well. If you use yams it is much dryer than using sweet potatoes.
- Serves 15.
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5 stars