Sweet Potato Souffle

I made this today for a side dish for our Thanksgiving dinner. I tweaked it just a little when it came to the cinnamon sugar mixture and pecans. I couldn’t decide wether to use brown sugar or white so I used both and a used a whole bag of pecans because I love them so much! My mom makes something similar that she’s always called a soufflĂ©, hers is more dense whereas this was light and fluffy. The whole house smelled amazing and it was DELICIOUS!!! Thanks for the recipe 

Sweet Potato Souffle is a delicious, rich and creamy side dish. Topped with crunchy, oven roasted pecans and a sprinkle of cinnamon sugar.



Serves : 8 servings
Prep Time : 30 minutes
Cook Time : 1 hour
Total Time : 1 hour 30 minutes


INGREDIENT
  • 3-4 pounds sweet potatoes  (peeled and cubed)
  • 1 stick (1/2 cup) unsalted butter  (melted + 3 tablespoons)
  • 3  large eggs  (lightly beaten)
  • 1/2 cup light brown sugar 
  • 1 cup cream  (or whole milk)
  • 1/2 cup self-rising flour  (or better self rising cake flour)
  • 1 teaspoon vanilla extract 
  • 1/2 teaspoon salt 
  • 1 cup chopped pecans  (roasted)
Cinnamon Sugar:
  • 1/4 cup white sugar  (or light brown sugar)
  • 1/2 teaspoon ground cinnamon 
  • 1/4 cup unsalted butter  (melted)



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