Sweet Potato Soufflé

3 cups of mashed (drained if using can) sweet potatoes. (Bruce is recommended if using canned)
1 cup sugar (if canned sweet potatoes are used, reduce sugar by 1/2)
1/2 teaspoon salt
2 eggs
1/3 cup melted butter
1/2 cup milk
1 teaspoon vanilla

Preheat oven to 350 degrees. Mix all ingredients together and pour into an 8 x 8 *baking dish that you have sprayed with Pam.

Topping:
1 cup brown sugar
1/2 cup flour
1 cup pecans, chopped
1/4 cup melted butter

Mix and crumble on top of potatoes. Bake for 35 minutes.

*Double this recipe to make 9 x 13, triple will make 9 x 15.

This dish is fabulous leftover. I have made it both ways with canned and baked sweet potatoes. You CANNOT tell the difference. I have made this recipe for decades for my family. One of their favorites at Thanksgiving.

***Tip: This dish can be made a day or two ahead and refrigerated. Take it out of the refrigerator 20 minutes before you need to bake it. This can be a big time saver when trying to prepare a holiday meal.

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16 thoughts on “Sweet Potato Soufflé

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