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Sweet Potato Souffle




Source of Recipe


BBR


Recipe Introduction


Posted by: honeybunny_SD********Here's one that I have used for the last 3 years. We usually have about 40 people over for dinner and everyone likes it. I like the fact that I can make most of it early. I usually make it the day before and put it in the casserole pan I'll bake it in...then keep in the refrigerator over night and then on Thanksgiving all I have to do is add the topping and bake. Leftovers reheat well too.




List of Ingredients




2 1/2 lbs freshly cooked sweet potatoes
1/4 c milk
1/2 c butter melted and cooled
3/4 c sugar
2 eggs
1 TBSP vanilla extract
1 c brown sugar
1/2 c flour
1/3 c butter, chilled
1 c walnuts or pecans, chopped


Recipe



Puree the cooked sweet potatoes. With a mixer, add milk, melted butter, sugar, eggs, vanilla. IN another bowl, stir together the brown sugar and flour. cut in the chilled butter. blend until crumbly. stir in chopped nuts.

Freezing directions:
Place the sweet potato mixture in a labeled one gallon freezer bag or container. Remove excess air from container, seal and freeze. Place the brown sugar crumbles in a labeled quart size freezer bag.

To serve:
Thaw both bags. Spread sweet potato mixture in a greased baking dish. Evenly distribute the crumbles over the sweet potatoes. Bake at 350 for 25-30 minutes.

For a richer taste, use cream or evaporated milk.

For a lower fat option: use skim milk and cut butter amount in half.