I have never liked sweet potatoes any way, at all, except for sweet potato fries and I love those. This all changed the first time I had sweet potato soufflé… and that changed it all.
I love sweet potato soufflé and Trisha Yearwoods recipe is my favorite the only thing that I changed about her recipe was I halfed it because the recipe was too big for our family and a half dish was just pefect as a matter of fact it was perfect with a little leftovers. I would say the half recipe is enough to feed 6-8 people! The recipe listed below is a full recipe it’s NOT the half recipe.
You cannot beat this recipe I have converted so many sweet potato haters with this amazing recipe! It’s delicious!
- 1/2 cup butter (1 stick), at room temperature, plus more to grease pan
- 5 medium sweet potatoes
- 2 large eggs
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- Pinch of salt
- 1 cup finely chopped pecans
- 1 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/4 cup butter (1/2 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 the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the 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.