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Thanksgiving: Sweet Potato Soufflé

Source of Recipe


From "Georgia Cooking in an Oklahoma Kitchen"



List of Ingredients



• 5 medium sweet potatoes
  
• 2 large eggs
  
• 1 cup granulated sugar
  
• ½ cup butter, at room temperature
  
• 1½ tsp vanilla extract
  
• ½ cup milk
  
• Pinch of salt
  
• .
  
• -- For the Topping --
  
• 1 cup finely chopped pecans
  
• 1 cup brown sugar, packed
  
• 1/3 cup all-purpose flour
  
• ¼ cup butter, softened
  






Instructions



1. Preheat the oven to 400° F. Grease a 2½-quart baking dish with butter.
   
   
2. On a foil-covered baking sheet, bake the sweet potatoes for 1 hour, or until they are soft. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
   
   
3. In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole for 30 minutes, or until slightly browned. Let the casserole sit for 5 minutes before serving.
   
   Serves 8