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Aunt Peggy's Sweet Potato Souffle Recipe by Paula Deen

2 ratings
Easy Level
35 MIN 15 Prep + 20 Cook
Servings
$ /Serving
2 ratings
Print
Easy Level
35 MIN 15 Prep + 20 Cook
4-6 Servings
$ /Serving

Aunt Peggy's Sweet Potato Souffle Recipe by Paula Deen

2 ratings
Print
2 ratings
Easy Level
35 MIN 15 Prep + 20 Cook
4-6 Servings
$ /Serving

Ingredients

  • 3 cups cooked and mashed sweet potatoes, (from about 2 to 3 small baked potatoes)
  • 1 cup granulated sugar
  • 3 eggs, beaten
  • 1/2 cup milk
  • 12 tablespoons unsalted butter, divided
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup light brown sugar, packed
  • 1/2 cup self-rising cake flour
  • 1 cup pecans, chopped

Preparation

Souffle: Preheat the oven to 400°. Lightly grease an 8-inch square baking dish.

 

In a large bowl, combine the sweet potatoes, sugar, eggs, milk, 8 tablespoon butter melted, vanilla and salt. Pour the mixture into the prepared baking dish.

 

Topping: Combine the brown sugar, 4 tablespoon butter cubed at room temperature, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.

 

Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.

Reviews

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2 Reviews

Kathy
Kathy 11/24/2014
11/24/2014
YUMMY!!! Sooo go

YUMMY!!! Sooo good with ham,pork roast,chicken or of course turkey. I always have to make a double recipe for my folks!

Lori
Lori 11/20/2014
11/20/2014
I'm not a big sw

I'm not a big sweet potato fan, but my son in law had asked that we have sweet potatoes for Thanksgiving one year. I went to Paula Deen's site and found this little gem. This recipe is fabulous. Easy to make, and tastes wonderful! (just like all of her recipes I've tried!) It has become a family tradition to have on THanksgiving!