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Sweet Potato Souffle


Sweet Potato Souffle

This sweet potato souffle is a great addition to your Thanksgiving feast. A grown up version of the typical sweet potato casserole. This one features a lovely crunch pecan topping that pairs perfectly with the sweet potato filling.

Prep time: 15 minutes
Bake Time: 1 hour and 40 minutes
Total Time: 1 hour and 55 minutes
Serving Size: 12-16 servings

Featured Bakeware:

USA Pan 8 Inch Square Cake Pan

Ingredients

Topping:
1 cup chopped pecans (finely chopped)
1 cup packed light brown sugar
1/2 cup flour
1/4 cup softened butter

Souffle:
4-5 sweet potatoes (depending on size- 4 if they're large, 5 medium)
1/2 cup softened butter
2 eggs
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup milk
1/2 teaspon salt

Recipe Instructions

Preheat oven to 350 degrees. Pierce the sweet potatoes all over with a fork. Roast the potatoes on your USA Pan half sheet pan for approximately 1 hour, until very tender. Allow to cool. In the meantime, place all topping ingredients in a bowl. Mix together until the topping is even and crumbly. Set aside. Once the sweet potatoes are cool enough to handle, peel them and place in a large bowl. Mash the sweet potatoes. Add in the butter, eggs, sugar, vanilla, milk, and salt. Mix well with a mixer. Once filling is smooth and ingredients are incorporated, pour into your USA Pan 9 x 9 " square pan. Sprinkle topping evenly over souffle filling. Bake at 350 degrees for about 40 minutes. Serve warm. ENJOY!


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