I made this dish a number of times years ago and was looking for the recipe. I remembered while assembling the dish that if you bake the sweet potato until soft, it adds a very sweet flavor. I do not add any sugar to the souffle mix and only 1/2 cup brown sugar to the topping. Also, if the butter is fairly soft, the flour, brown sugar and nuts mix better and puff up nicely. I also use double strength vanilla. These changes were made after people would say they like the souffle but it is too sweet. I get requests for it often now.
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I made this dish a number of times years ago and was looking for the recipe. I remembered...