Dad’s Sweet Potato Soufflé
Ingredients
- 6 tbsp unsalted butter, melted and divided in half
- 2 large eggs, lightly beaten
- 3½ cups cups sweet potatoes, cooked and mashed – about 1 ¾ lbs of sweet potatoes
- ½ cup evaporated milk
- 2 tsp kosher salt
- 1 tsp vanilla extract
- ½ tsp 1/2 tsp pumpkin pie spice
- 1 cup 1 cup packed light brown sugar, divided – Healthier option: coconut brown sugar
- 3 tbsp 3 TB unsweetened shredded coconut
- 3 tbsp 3 TB all-purpose flour
- ¼ cup ¼ cup chopped pecans
Instructions
- Preheat oven to 375 degrees.
- Spray a 1-quart soufflé dish with cooking spray. Microwave 6 tablespoons butter on HIGH until melted. Let it cool 3.
- In a large mixing bowl, stir together beaten eggs, mashed sweet potatoes, evaporated milk, salt, vanilla, pumpkin pie spice, 3/4 cup of the brown sugar and 3 tablespoons of the melted butter until nice and smooth. Pour it into your soufflé dish, and bake at 375 for about 30-minutes or until it begins to set.
- Meanwhile, make the topping: In a small bowl, stir together coconut, flour, pecans, remaining 1/4 cup brown sugar and 3 tablespoons melted butter until it’s combined.
- Remove soufflé from the oven and top it with the coconut pecan mixture. Return to oven and bake for another 30 minutes, or until golden brown. Let it cool 10-15 minutes and serve!
Tried this recipe?Let us know how it was!