Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
8
Yield:
1 (2-quart) casserole
Ingredients
6mediumsweet potatoes
1cupwhite sugar
1/2cupmilk
1/2cupbutter, melted
2largeeggs, beaten
1teaspoonvanilla extract
1/2teaspoonsalt
1cupdark brown sugar
1cupchopped pecans
1/3cupall-purpose flour
1/3cupbutter, melted
Directions
Place sweet potatoes in a large stockpot; cover with 1 inch of water. Bring to a boil over medium heat and cook until fork-tender, about 20 minutes. Drain, cool, and remove skins.
Preheat the oven to 350 degrees F (175 degrees C). Grease or butter a 2-quart casserole dish.
Place potatoes in a large bowl; beat with an electric mixer on low speed until potatoes begin to break up. Increase speed to medium-high; continue blending until smooth.
Reduce speed to low and add white sugar, milk, 1/2 cup butter, eggs, vanilla extract, and salt; continue mixing until well combined.
Remove and discard any potato fibers on the beaters. Pour mixture into the prepared casserole dish.
Mix brown sugar, pecans, flour, and 1/3 cup butter together in a medium bowl until crumbly. Sprinkle topping over potato mixture.
Bake in the preheated oven until center of soufflé is set, about 40 minutes.
Cook’s Note
•For added flavor, stir 1 teaspoon ground cinnamon or 1/2 teaspoon nutmeg into the sweet potato mixture.
•If you prefer a softer topping, cover loosely with foil during the last 10 minutes of baking.
Nutrition Facts (per serving)
| 569 | Calories |
| 31g | Fat |
| 72g | Carbs |
| 6g | Protein |
-0″
