Sweet Potato Souffle III

SUBMITTED BY: Jane Cagle PHOTO BY: Janelpa

"I get rave reviews for this recipe! It's wonderful for Thanksgiving, and always a hit at family reunions, covered dish dinners, etc. Enjoy!"

PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

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

READ REVIEWS (70)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Nov. 20, 2006 by Em

This recipe is great I only used 3 large sweet potatoes, as my family is small. I also used an electric mixer to make sure everything was smooth. I feel like a pro when I make this. I also baked the sweet potatoes wrapped in foil with butter in the oven for about half an hour each side. I don't care for recipes that call for boiling vegetables in water. When these came out of the oven I was able to gently slice down the length of the potato and the skin came off very smoothly.

9 users found this review helpful

Reviewed on Nov. 13, 2005 by Squirrel McPants

This turned out very well indeed! A few things I tweaked were: used evaporated milk instead of regular milk, I used brown sugar instead of white sugar in the sweet potato mix (and used a bit less than a full cup), and I seasoned it up with a good dose of cinnamon, nutmeg, and all spice. I think I'll use even less sugar in the sweet potatoes next time because it really doesn't need it. But this recipe is definitely a keeper!

8 users found this review helpful

Reviewed on Jan. 7, 2007 by Brandi

I have used this recipe every Thanksgiving/Christmas for the last 5yrs. and it's ALWAYS a hit!!! I use one large can of sweet potatoes in leu of cooking them myself and use hazelnut coffe creamer in leu of regular milk... Enjoy!

7 users found this review helpful

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