Mama's Sweet Potato Souffle
Recipe: #2650
November 16, 2011
Categories: Side Dishes, Eggs, Potatoes, Sweet Potato/Yam, Southern, Brunch, Christmas Easter, Thanksgiving, Oven Bake, Vegetarian, more
"When I doubted Mama about the amount of butter and sugar in this dish for a mere 4 sweet potatoes, she laughed and said "Y'all always like it this way". Feel free to reduce the amount of sugar and butter in the sweet potato base should your conscience or waistline see fit."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (254.7 g)
- Calories 626.1
- Total Fat - 45.5 g
- Saturated Fat - 7.4 g
- Cholesterol - 75.5 mg
- Sodium - 349.3 mg
- Total Carbohydrate - 48 g
- Dietary Fiber - 5 g
- Sugars - 3 g
- Protein - 9.3 g
- Calcium - 98.9 mg
- Iron - 2.1 mg
- Vitamin C - 13.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350º.
Step 2
Brush an ovenproof casserole with some of the melted butter.
Step 3
Place the sweet potatoes on a baking sheet and roast until very tender, about 1 hour.
Step 4
Cool to room temperature. Peel and discard skins.
Step 5
Place potatoes in a lg bowl and mash until smooth.
Step 6
To the sweet potatoes, add 1/2 c of the melted butter, the granulated sugar, eggs, milk, and vanilla. Stir to combine.
Step 7
Season with salt & pepper. Spoon into the prepared baking dish. Set aside.
Step 8
In a small bowl, combine remaining 1/2 c melted butter, light brown sugar, flour and pecans.
Step 9
Stir until combined and sprinkle over casserole.
Step 10
Bake until bubbly and heated through, 20-25 minutes.
Step 11
Transfer to a rack to cool slightly before serving.
Tips
No special items needed.
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