sweet potato souffle iii

Ingredients

• Servings: 8
• 6 sweet potatoes
• 1 cup white sugar
• 1/2 cup milk
• 1/2 cup melted butter
• 1 teaspoon vanilla extract
• 2 eggs, beaten
• 1/2 teaspoon salt
• 1 cup dark brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup melted butter
• 1 cup chopped pecans

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• in a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. drain, allow to cool and remove skins.
• preheat oven to 350 degrees f (175 degrees c). grease or butter one 2 quart casserole dish.
• place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. increase speed to medium high and blend until smooth.
• reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. mix well.
• allow any potato 'fibers' to remain on the beater and remove. pour sweet potato mixture into the casserole dish.
• prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. sprinkle mixture over potato mixture and bake for 40 minutes.