Sweet Potato Souffle

By request:

Insides
3 c. mashed cooked sweet potatoes (I bake mine, as boiling seems to leave them overmushy.  Just bake ’em like you would a normal potato, then cut’em in half and scape out the innards.)
2/3 c. butter
1 c. sugar (you’re beginning to see why these are so good, aren’t you?)
2 eggs.
1 t. vanilla

Once sweet potatoes are cooled down, add eggs and everything else (otherwise you’ll get scrambled eggs… yuk).  Mix thoroughly (food processor or stand mixer is ideal for this) and heat thoroughly.

Toping:
1 c. brown sugar
2/3 c. butter
1c. chopped pecans

Put Topping on top of Insides. Bake @350F for 25-30 minutes.

Advertisements

You have thoughts too?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s