SWEET POTATO SOUFFLE
SWEET POTATO SOUFFLE
Ingredients
- Sweet Potatoes:
- 3 c. mashed sweet potatoes
- 1/2 c. Pet milk
- 1/3 c. butter
- 1 c. sugar
- 1 tsp. orange flavoring
- 1/2 tsp. salt
- 2 eggs
- Topping:
- 1 c. brown sugar
- 1/3 c. flour (mix together)
- 1 cup pecans, chopped
- 1/3 cup melted butter (or oleo)
Instructions
- Mix potato ingredients together and pour into well greased baking dish (deep 3-4 quart). In a small bowl, mix brown sugar and flour together. Stir in nuts and melted butter. Pour over sweet potatoes. Bake at 350 degrees for 35 minutes. May add a little cream to mixture before baking if sweet potatoes are too thick.
Notes
Ellen Larson
#version#
Made this for Thanksgiving and turned out wonderfully! I put it in a 9×13 pan and it worked great. I may increase the amount of sweet potatoes, but it was definitely enough topping. Keeps well overnight if you want to prep it early then bake when ready to eat.
A holiday favorite! As Mary does, I double the amount of sweet potatoes and /or decrease the amount of sugar and butter. The topping is indeed very generous. I usually only use half.