Sweet Potato Soufflé
Soufflé means "to puff." This dish is so light and fluffy and it "puffs" up to a delicious side dish. You will love the pecans on top which add a nice crunch.
1/2 cup butter, room temperature, plus more to grease the pan
5 medium red sweet potatoes (I think they look and taste better than yellow)
2 large eggs, slightly beaten
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup milk
pinch of salt
1 cup pecans, finely chopped
3/4 cup brown sugar, packed
1/2 cup flour
1/4 cup butter, softened
Preheat oven to 350° and grease a 2 quart baking dish coated with butter.
Poke the sweet potatoes with a fork and bake until they are soft, approximately 1 hour.
When potatoes are cool enough to handle, peel the potatoes and place the flesh in a large mixing bowl and mash until very smooth. You can also use a ricer here if you have one.
Add the beaten eggs, sugar, butter, vanilla, milk and pinch of salt. Combine well with a stand or hand mixer. Turn into the prepared baking dish.
For the topping:
In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potato mixture, making an even layer.
Bake the casserole until slightly browned, approximately 40 minutes.
Let the casserole sit for 5 minutes before serving.