Anyone have a recipe for Sweet potato souffle? with the pecans on top?

[babycakes01]

Thanks to anyone who can share! I made 1 last year and can't find the recipe!!

 

[The Princess]

I have a real good one that I will look for later and post it if I can't find mine I will call my mother and get it and post it tomorrow.

 

[babycakes01]

Thanks so much!!

 

[SC Minnie]

3 cups of cooked sweet potatoes
2 eggs
1 cup sugar
1/2 cup butter (softened)
1/2 cup milk


Topping:
1 cup brown sugar
1/3 cup flour
1/3 cup butter (softened)
1 cup chopped pecans


Cream sugar and butter, mix in eggs. Add potatoes and milk. Place in shallow baking dish. Make topping by blending sugar, flour, and butter. Add pecans. Sprinkle over potato mixture. Bake at 350 for 30-45 minutes or when middle becomes firm.

I make this every year and it is so yummy. I use real butter not margarine, I can tell the difference.

 

[babycakes01]

Thanks so much for sharing!!!

 

[TheBigBadWolf]

This is my DH's favorite holiday side dish. It's all he ever asks for. I've been asked to bring it to our Thanksgiving get together at my brother's house. DH said I have to make a second one for him to keep at home, so he doesn't have to share.

 

[The Princess]

Found it!!!
This recipe may be a lot of work but it is so~oo worth it!!





Sweet Potato Souffle

4 pounds sweet potatoes, cut into pieces
1 stick butter, cut into bits and softened
1 cup sugar
4 large eggs
*3 T flour
*1 cup milk
1/4 tsp salt
1 tsp vanilla
*1 tsp coconut extract
*1 tsp almond extract
*1/2 cup chopped pecans
2T firmly packed dark brown sugar
1/4 tsp cinnamon

*If you don not have self rising flour, use 3 T flour and 1/4 tsp baking powder. We use 1/2 cup milk. We omit the coconut and almond extract.


In a large kettle combine the potatoes and enough cold water to cover them by 1 inch, bring the water to a boil, and boil the potatoes for 30-45 minutes , or until they are tender. Drain the potatoes,peel them and transfer them to a large bowl. With an electric mixer beat the potatoes until they are smooth, beat in the butter, the sugar, the eggs , 1 at a time, the flour, the milk, the salt, and the extracts, beating until the mixture is combines well, and divide the mixture between two 1 1/2 quart souffle dishes. In a small bowl combine the pecans, the brown sugar, and the cinnamon, sprinkle the mixture on top of the souffles and bake in the middle of a preheated 350 degree over for 1 hour. Serves 10-12.

Note: If you use "yams" increase the sugar to 1 1/3 cups and add 2 extra T butter. Omit milk; add 1/3 cup whipping cream instead.

Enjoy!!