Sunday, October 28, 2012

Sweet Potato Souffle'

This is absolutely, positively the BEST Sweet Potato Souffle' I've ever had, and I've had a lot of different ones over the years.

The recipe was shared with me a few years ago by Dawn Weatherford and it is soooooo good it has become my "go to, never make it any other way" recipe.

It's especially awesome on your Thanksgiving table alongside that gorgeous roast turkey, but it is also delicious at Christmas or Easter with a baked ham.

The crumble topping of pecans, brown sugar, and melted butter is to die for delicious and adds just the right touch of sweet and crunch to this Sweet Potato Souffle. 


For the filling:
3 cups Sweet Potatoes (I use fresh sweet potatoes, peeled, baked and mashed, but you can also use canned sweet potatoes, drained)
1 cup Sugar
2 Eggs (slightly beaten)
½ cup Evaporated Milk
½ Stick Butter (Melted)

1 tsp Vanilla
½ tsp Salt

For the topping:
1 cup Brown Sugar
½ Stick Melted butter (not hot)
½ cup Self-Rising Flour
1 cup Chopped Pecans
Mix together till crumbly

Mix all filling ingredients together and pour into 13 x 9-inch baking dish sprayed with cooking spray. Sprinkle topping over filling, covering evenly. 

Bake in a 350 oven for 30 to 45 minutes or until topping is browned and filling bubbly.



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