Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| For the Souffle | |
| 3 to 4 cups | Mashed Sweet Potatoes |
| 1 cup | Granulated Sugar |
| 2 | Eggs |
| 1 tablespoon | Vanilla Extract |
| 1/2 cup | Milk |
| 1/2 cup | Butter, melted |
| For the Topping | |
| 1 cup | Chopped Pecans |
| 1 cup | Packed Brown Sugar |
| 1/3 cup | All-Purpose Flour |
| 1/3 cup | Butter, softened |
Instructions
- Preheat oven to 350°F. Lightly grease a baking pan or casserole dish.
- To make the souffle: In a large bowl or a food processor, combine the mashed sweet potatoes, granulated sugar, eggs, vanilla, milk, and melted butter.
- Mix until everything is well combined and the mixture is smooth and creamy.
- Spread the sweet potato mixture evenly into the prepared baking pan.
- To make the topping: In a separate bowl, mix together the chopped pecans, packed brown sugar, flour, and softened butter. Use a fork or your fingers to create a crumbly streusel topping.
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake for 30 to 45 minutes, until the topping is golden brown and the souffle is set.
Note
The recipe card, featuring a “Kitchen Witch,” guarantees that “Cakes Will Not Fall, Bread Will Rise, Jelly Will Jell And All Recipes Will Turn Out Right.” It notes that this recipe serves 4.
