Thursday, November 15, 2012

Sweet Potato Souffle

Another Thanksgiving Feast staple, with a gourmet twist.  Adapted from a recipe care of my MIL:

{What you need}
3 large cans sweet potatoes, drained and mashed
1 1/2 cup sugar
1 tsp salt
4 eggs
1 1/3 cup melted butter
1 cup canned milk
2 tsp vanilla

2/3 cup flour
2/3 cube butter, softened
1 1/2 cup brown sugar
2 cups chopped pecans

Beat all ingredients together with a mixer.  Put in greased baking dish.  Cut together the softened butter and flour until incorporated.  Spread on top of the sweet potatoes and sprinkle with pecans and brown sugar.  Bake at 350 for about 1 hour and 30 minutes or until the souffle doesn't jiggle in the middle.

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