Sweet Potato Soufflé
Your family and guests will enjoy this deliciously smooth sweet potato soufflé with a pecan crumble topping.
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
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).
- For Soufflé: Combine soufflé ingredients, mixing well. Pour into a buttered 2-quart soufflé dish.
- For Topping: Combine topping ingredients, mixing well; crumble over potato mixture.
- Bake uncovered 35 to 45 minutes.
Makes 6 servings.