Aunt Peggy's Sweet Potato Souffle Recipe by Paula Deen
0 MIN Prep + Cook
4 to 6Servings
3 cups cooked and mashed sweet potatoes
1 cup granulated sugar
1/2 cup milk
1 tablespoon vanilla extract
1/2 teaspoon salt
1 cup packed light brown sugar
12 tablespoons unsalted butter
1/2 cup self-rising cake flour
1 cup chopped pecans
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.