Sweet Potato Souffle

I love all things with sweet potato and this recipe is no exception! I make it for Thanksgiving since it’s a such a treat, but it would be great for any dinner party. This is definitely a recipe that is an indulgence, but it’s so worth it. The sweet potatoes are creamy and the topping is crunchy, sweet and full of pecans.

Sweet Potato Souffle | Join Us, Pull up a Chair

1 stick unsalted butter, softened
5 medium sweet potatoes
2 eggs
1 cup sugar
1 1/2 tsp vanilla extract
1/2 cup milk
pinch of salt

Topping:
1 cup finely chopped pecans
1 cup packed brown sugar
1/2 cup flour
1/4 cup unsalted butter, softened

Preheat oven to 350 degrees. Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they’re cooked and soft, approximately 1 hour. Remove the skin once the potatoes are cool enough to handle. Place the insides in a large mixing bowl and mash until smooth. Add in the eggs, sugar, softened butter, vanilla, milk and salt. Mix with a hand mixer until smooth. Transfer the potatoes into a greased 2 1/2 quart baking dish.

In a medium bowl, stir the topping ingredients together until combined. Sprinkle the mixture over the sweet potatoes. Bake for 40 minutes or until the topping is lightly brown. Allow to sit for 5 minutes before serving.

Source: Trisha Yearwood

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