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Aunt Peggy's Sweet Potato Souffle Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 to 6 Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
4 to 6 Servings
$ /Serving

Aunt Peggy's Sweet Potato Souffle Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 to 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
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar
  • 12 tablespoons unsalted butter, divided
  • 1/2 cup self-rising cake flour
  • 1 cup chopped pecans

Preparation

Souffle: Preheat the oven to 400 degrees F. 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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Preparation

Souffle: Preheat the oven to 400 degrees F. 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

Only registered users can write reviews. Please, or register

Be the first to review this product