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Thanksgiving: Mama's Sweet Potato Soufflé

Source of Recipe


From "Bon Appétit, Y'all" by Virginia Willis



List of Ingredients



• 1 cup (2 sticks) unsalted butter, plus more for the baking dish, melted
  
• 4 sweet potatoes, scrubbed
  
• ½ cup granulated sugar
  
• 2 large eggs, lightly beaten
  
• â…“ cup whole milk
  
• 1 tsp pure vanilla extract
  
• Coarse salt and freshly ground black pepper
  
• 1 cup firmly packed light brown sugar
  
• 1 cup all-purpose flour
  
• 1 cup chopped pecans
  






Instructions



1. Preheat the oven to 350°F. Brush an ovenproof casserole with some of the melted butter.
   
   
2. Place the sweet potatoes on a baking sheet and roast until very tender, about 1 hour. Cool to room temperature. Peel the potatoes, discarding the skins. Place the potatoes in a large bowl and mash until smooth.
   
   
3. To the sweet potatoes, add ½ cup of the melted butter, the granulated sugar, eggs, milk, and vanilla. Stir to combine. Season with salt and pepper. Spoon the mixture into the prepared casserole. Set aside.
   
   
4. In a small bowl, combine the remaining ½ cup of melted butter, light brown sugar, flour, and pecans. Stir until combined. Sprinkle over the reserved casserole.
   
   
5. Bake until bubbly and heated through, 25 to 30 minutes. Transfer to a rack to cool slightly before serving.
   
   Serves 6 to 8