Sweet Potato Souffle
Servings
Prep Time
Cook Time
Ready In
Recipe: #5100
April 01, 2012
Categories: Comfort Food, Dinner, Lunch, Main Dish, Side Dishes, Nuts/Seeds, Pecan, Vegetables, Sweet Potato/Yam, Southern, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Christmas, Easter, Entertaining, Fall/Autumn, Sunday Dinner, Thanksgiving, Winter, Oven Bake, High Fiber, Vegetarian, Make it from scratch, Spring more
"This is a delicious side for the holidays and goes especially well with ham, turkey and chicken."
Ingredients
Nutritional
- Serving Size: 1 (201.4 g)
- Calories 697.1
- Total Fat - 41.1 g
- Saturated Fat - 18.2 g
- Cholesterol - 139.2 mg
- Sodium - 249.9 mg
- Total Carbohydrate - 80.4 g
- Dietary Fiber - 2.9 g
- Sugars - 68.4 g
- Protein - 6.6 g
- Calcium - 67.5 mg
- Iron - 2.1 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.2 mg
Step 1
In a large stockpot, cover sweet potatoes with 1 inch of water. Boil for 20 minutes, or until fork tender. Drain, allow to cool, and remove skins.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Grease or butter a 2 quart casserole dish.
Step 3
Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high, and blend until smooth.
Step 4
Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well. Allow any potato fibers to remain on the beaters, then remove the beaters. Pour sweet potato mixture into the casserole dish.
Step 5
Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture, and bake for 40 minutes.
Tips & Variations
No special items needed.
Related
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
