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Sweet Potato Georgia Pecan Soufflé

Pecans-shell-group

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25
prepare
40
cook
16
serves

INGREDIENTS

3 cups cooked mashed fresh sweet potatoes
1/2 cup sugar
1 cup light brown sugar, for topping
1/3 cup milk
2 eggs, lightly beaten
1 tsp. vanilla extract
1/2 cup butter, melted, plus 1/3 cup for topping
1/3 cup all-purpose flour
1 cup chopped Georgia pecans

INSTRUCTIONS

  1. 1
    Preheat oven to 350°F.
  2. 2
    Mash potatoes in a large mixing bowl. While still warm, fold in sugar, milk, beaten eggs, vanilla and melted butter. Stir with a wooden spoon until well combined.
  3. 3
    Turn sweet potato mixture into a 2 qt. casserole dish.
  4. 4
    For Topping: In a small bowl, combine light brown sugar, flour, melted butter and chopped pecans. Spoon this topping evenly over sweet potato mixture. Bake about 40 minutes or until topping is crisp, pecans have toasted and sweet potato mixture is bubbling.

notes

Mary Pearson

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Meals/Courses
cuisines North & South American, Southern & Soul Food
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