Sweet Potato Soufflé
Yield: 4-6 servings
Ingredients:
1 c. sugar
½ c. butter, melted
2 large eggs, beaten
1/3 c. milk
1½ tsp. vanilla extract
3 c. baked sweet potatoes, mashed
Preparation:
Preheat oven to 350°F. Using electric mixer; combine butter and sugar: Mix until creamy. Add eggs, milk and vanilla to sugar mixture. Add sweet potatoes and mix until well blended. Pour potato mixture into an ungreased baking dish. Set aside. Make topping for sweet potatoes.
For Topping
Ingredients:
1 c. brown sugar
½ c. all-purpose flour, sifted
5 Tbsp. butter, softened
2 c. Georgia pecans, chopped
Preparation:
Combine brown sugar and flour, stirring together with fork. Cut butter into sugar mixture. Work until mixture is crumbly. Add pecans and toss. Sprinkle topping over sweet potatoes. Place in oven and bake for 30 minutes or until soufflé is heated through.