This sweet potato souffle is a creamy blend of sweet potatoes and spices topped with a brown sugar and pecan streusel. An easy and elegant side dish that's perfect for the holidays and always gets rave reviews!
3cupscooked sweet potatoescut into 1 1/2 inch pieces
3/4cupgranulated sugar
1/2teaspoonsalt
1teaspoonvanilla extract
2eggs
1/2teaspooncinnamon
12tablespoonsbuttermelted, divided use
1cupbrown sugar
1/3cupflour
1cupchopped pecans
cooking spray
Instructions
Preheat the oven to 350 degrees F. Coat a 9" square pan or 2 quart casserole dish with cooking spray.
Place the sweet potatoes, granulated sugar, salt, vanilla extract, eggs, cinnamon and 6 tablespoons of butter in the bowl of a food processor.
Puree until smooth.
Spoon the sweet potato mixture into the prepared dish in an even layer.
In a medium bowl, mix together the remaining 6 tablespoons of butter, brown sugar, flour and pecans.
Sprinkle the brown sugar mixture over the sweet potatoes.
Bake for 30-40 minutes or until sweet potatoes are hot and topping is lightly browned. If your topping browns too quickly, you can cover your dish with foil to complete the bake time.