Easy Sweet Potato Soufflé Recipe for Thanksgiving

Ingredients

• 6 sweet potatoes
• 1 cup white sugar
• 0.5 cup milk
• 0.5 cup melted butter
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 0.5 teaspoon salt
• 1 cup dark brown sugar
• 1 cup chopped pecans
• 0.33 cup all-purpose flour
• 0.33 cup melted butter

Instructions

1. Place sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 20 minutes. Drain, cool, and peel.
2. Preheat your oven to 350°F (175°C). Grease a 2-quart casserole dish.
3. In a large bowl, mash the cooked sweet potatoes with an electric mixer on low speed. Increase to medium-high speed and blend until smooth.
4. Reduce the mixer speed to low and add sugar, milk, 1/2 cup of butter, eggs, vanilla extract, and salt. Mix until everything is well combined.
5. Remove any potato fibers from the beaters. Pour the sweet potato mixture into the prepared casserole dish.
6. In a separate bowl, combine brown sugar, pecans, flour, and 1/3 cup of butter. Mix until the topping becomes crumbly. Sprinkle it evenly over the sweet potato mixture.
7. Bake in the preheated oven for approximately 40 minutes, or until the center of the soufflé is firm.

Nutrition

• Calories: 569 kcal
• Fat Content: 31 g
• Fiber Content: 4 g
• Sugar Content: 54 g
• Sodium Content: 346 mg
• Protein Content: 6 g
• Cholesterol Content: 98 mg
• Carbohydrate Content: 72 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g