Sweet Potato Souffle (Paula Deen)

Wondering how to put a unique and decadent twist on your traditional sweet potato casserole? What about this moist and crumbly souffle? Give it a try and let us know what you think! 

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Main ingredient:

What you'll need:


Souffle: 

• 3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes
• 1 cup granulated sugar
• 3 eggs, beaten
• 1/2 cup milk
• 8 tablespoons unsalted butter, about 1 stick, melted
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

Toppings: 

• 1 cup packed light brown sugar
• 4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
• 1/2 cup self-rising cake flour
• 1 cup chopped pecans

Instructions:

1. Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
2. In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.
3. Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.
4. Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.

For the original recipe, visit The Food Network