Paula Deen Sweet Potato Soufflé Recipe
Do you love southern comfort food? You must try this Paula Deen Sweet Potato Soufflé Recipe.
Equipment
- Large mixing bowl
- Electric hand mixer
- Small microwave-safe bowl.
- 9x13 inch baking dish
- Measuring cups and spoons
- A sturdy potato masher.
Ingredients
- 5 cups mashed sweet potatoes.
- 1 cup white sugar.
- 2 large beaten eggs.
- 1/2 cup softened butter.
- 1 teaspoon vanilla extract.
- 1/2 cup whole milk.
- 1 cup light brown sugar.
- 1/3 cup all-purpose flour.
- 1 cup chopped pecans.
- 1/3 cup melted butter.
Instructions
- Heat your oven to 350 degrees. Grease your baking dish with butter.
- Put potatoes and sugar in a bowl. Add eggs, butter, milk, and vanilla.
- Use your mixer to blend everything. Make sure there are no lumps left.
- Pour the mixture into your greased dish. Spread it out evenly with a spoon.
- Mix brown sugar, flour, and pecans. Stir in the melted butter well.
- Sprinkle the topping over the potatoes. Cover the entire surface evenly.
- Bake for 35 to 40 minutes. The top should look golden brown.
Notes
- Use fresh sweet potatoes for better flavor.
- Bake potatoes instead of boiling them.
- Make sure the butter is very soft.
- Do not over-mix the egg mixture.
- Add a pinch of salt to balance sweetness.
- Toast the pecans lightly before mixing them.