Sweet Potato Souffle

Ingredients

• Souffle:
• 1/2 cup butter (1 stick), at room temperature, plus more to grease pan
• 4-5 medium sweet potatoes
• 2 large eggs
• 1 cup granulated sugar (or half and half with brown sugar)
• 1 tbsp vanilla extract (doubled from 1.5 tsp)
• 1/2 cup milk
• 1/2 cup self-rising cake flour (just use White Lily Self Rising or add make it by adding baking powder)
• Pinch of salt
• Topping:
• 1 cup finely chopped pecans
• 1 cup brown sugar, packed
• 1/2 cup all-purpose flour
• 1/4 cup butter (1/2 stick), softened
• Or use marshmallows

Instructions

1. For the souffle: Preheat the oven to 350 degrees

2. Grease a 13x9 baking dish with butter

3. Boil the potatoes until soft

4. When cool enough to handle, peel the potatoes or peel them under cold running water

5. Place the flesh in a large mixing bowl and mash until smooth

6. Add the eggs, sugar, butter, vanilla, milk and salt

7. Combine well with an electric mixer or hand mixer

8. Turn the mixture into the baking dish

9. 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

10. Bake the casserole until slightly browned, 40 minutes

11. Let the casserole sit for 5 minutes before serving