Deborah Kerr & The Kerr Team
Want to Wish You
& Your Family
A VERY HAPPY THANKSGIVING!
For Your Family
Please, be our guest to try this recipe for a delicious
homemade Sweet Potato Souffle
- 1/2 Cup butt (1 stick), at room temperature, plus more to grease the pan
- 5 medium Sweet potatoes
- 2 large eggs
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup of milk (whole milk)
- Pinch of salt
- 1 Cup finely chopped pecans
- 1 Cup of brown sugar, packed
- 1/2 cup of butter (1 stick), softened
For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2- quart baking dish with butter.
Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into a 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 potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.
This souffle is an amazing hit around my office, please enjoy them with our compliments.
Have a happy and safe Thanksgiving!