Sweet Potato Souffle
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!
- 3 cups cooked sweet potatoes cut into 1 1/2 inch pieces
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 teaspoon cinnamon
- 12 tablespoons butter melted, divided use
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- cooking spray
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.
Let sit for 10 minutes, then serve.
Calories: 500kcal | Carbohydrates: 61g | Protein: 4g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 346mg | Potassium: 286mg | Fiber: 2g | Sugar: 48g | Vitamin A: 7670IU | Vitamin C: 1.3mg | Calcium: 59mg | Iron: 1.3mg