Description
A delightful and creamy Sweet Potato Soufflé, topped with a crunchy pecan crust, perfect for autumn festivities and holiday dinners.
Ingredients
Scale
- 2 cups sweet potatoes, mashed
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1/4 cup flour
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish to prevent sticking.
- In a large mixing bowl, combine mashed sweet potatoes, milk, melted butter, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until smooth and creamy.
- Pour the sweet potato mixture into the greased baking dish, spreading it evenly.
- In another bowl, mix the chopped pecans and flour until combined. Sprinkle this mixture over the sweet potato layer.
- Bake in the preheated oven for 30-40 minutes, or until set and golden brown on top.
- Allow to cool slightly before serving.
Notes
You can substitute maple syrup for brown sugar or use almond milk for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg