Sweet Potato Souffle. Drain the potatoes and cool to room temperature. Arrange sweet potatoes in a microwave-safe dish; prick potatoes several times with a fork. The difference between a sweet potato casserole and a sweet potato soufflé is mostly a matter of semantics.
Pour sweet potato mixture into the casserole dish.
Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans.
Place sweet potatoes on a large baking sheet and poke all over with a fork.
You can cook Sweet Potato Souffle using 12 ingredients and 4 steps. Here is how you cook that.
Ingredients of Sweet Potato Souffle
- You need 4 cup of Mashed cooked sweet potatoes (5 large).
- Prepare 1 cup of Sugar.
- It's 2 of Eggs.
- You need 1 cup of Milk.
- It's 1/2 tsp of Salt.
- You need 1/3 stick of Butter or margarine (melted).
- You need 1 tsp of Vanilla.
- You need of toppping.
- You need 1 cup of Brown sugar.
- It's 1/2 cup of Flour.
- You need 1/3 cup of Butter or margarine.
- It's 1 cup of Peacans.
Pour mixture intoprepared dish; place on a rimmed baking sheet. Scrub the sweet potatoes and pierce in several places with a sharp knife. Line a baking sheet with foil and place the potatoes on top. Remove from the heat and let cool.
Sweet Potato Souffle step by step
- Mix well.
- Pour into buttered pan or baking dish (8x8).
- Mix topping ingredients and crumble over potato mixture..
- Bake at 350 for 35-45 minutes uncovered.
Sweet potato souffle can reheat a little funny as liquid accumulates in the freezing process so make sure that you wrap it tightly with saran wrap or carefully scoop it into a gallon sized freezer bag. Press out the air and make sure it's flat in the freezing process. Peel then mash with egg beater. Mix in each ingredient separately except for eggs and beat after each addition until light and fluffy. Spoon the mixture over the sweet potatoes, making an even layer.