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Aunt Peggy's Sweet Potato Souffle Recipe by Paula Deen

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

Aunt Peggy's Sweet Potato Souffle Recipe by Paula Deen

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.

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