Sweet Potato Soufflé

by Trisha Yearwood with Gwen Yearwood
and Beth Yearwood Bernard
from Georgia Cooking in an Oklahoma Kitchen
(Clarkson Potter, 2008)
Serves 8

This is a nice variation on regular sweet potatoes for a Thanksgiving side dish. It’s almost a dessert, it’s so sweet!—Trisha Yearwood

convert Ingredients
5 medium sweet potatoes (about 9 ounces each)
2 large eggs
1 cup granulated sugar
1/2 cup butter, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup milk
Pinch of salt

For the topping
1 cup finely chopped pecans
1 cup brown sugar, packed
1/3 cup all-purpose flour
1/4 cup butter, softened

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Method
1. Preheat the oven to 400°F (200°C). Grease a 2 1/2-quart baking dish with butter.

2. On a foil-covered baking sheet, bake the sweet potatoes for 1 hour, or until they are soft. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, and mash until very smooth.

3. 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.

4. 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.

5. Bake the casserole for 30 minutes, or until slightly browned. Let the casserole sit for 5 minutes before serving.

Recipe © 2008 by Trisha Yearwood. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.