Sweet Potato Souffle
- 1 (18-ounce) can sweet potatoes, drained
and mashed
1 cup granulated sugar
2 large eggs
1/2 cup milk
1/2 teaspoon salt
3 tablespoons butter, melted
1 teaspoon vanilla extract
-
- Topping:
1 cup brown sugar, packed
1/2 cup all-purpose flour
1 cup chopped pecans
1/3 cup butter, melted
- Preheat oven to 350°F (175°C).
- Combine souffle ingredients, mixing well.
Pour into a buttered 2-quart souffle dish.
- Combine topping ingredients, mixing well;
crumble over potato mixture.
- Bake uncovered 35 to 45 minutes.
Serves 4 to 6.
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