Sweet Potato Souffle With Pecans

Combine the brown sugar 4 tablespoons of butter cubed at room temperature flour and pecans in a separate bowl. Spread this evenly on top of the sweet potato mixture. Pour sweet potato mixture into the casserole dish. In a large bowl combine the pecans sugar flour and butter until combined.

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Grease a 1 ½ quart baking dish or spray with cooking spray.

Sweet Potato Souffle With Pecans. Chop 1 cup of pecans and place them in a medium-size mixing bowl. In a medium bowl mix together the remaining 6 tablespoons of butter brown sugar flour and pecans. In a medium bowl stir together the pecans brown sugar flour and butter until thoroughly combined.

Prepare the topping in a small bowl by whisking together the brown sugar flour butter and pecans. Add the eggs sugar butter vanilla milk and salt. Spread the mixture into the prepared pan.

Spoon the sweet potato mixture into the prepared dish in an even layer. Step 2 For the Topping. Allow any potato fibers to remain on the beater and remove.

In a mixing bowl combine the pecans brown sugar flour and butter until thoroughly mixed. Add 1 stick of melted butter 2 eggs ½ cup brown sugar ½ cup milk and 1 tsp vanilla extract. Mix with a hand mixer until smooth.

Spoon the Sweet Potato Souffle mixture into a casserole pan. Add pecans and toss to coat. If needed you can add more milk.

Preheat your oven to 350 degrees F. Bake for 20 minutes or until topping is golden brown. Spoon the mixture over the sweet potatoes making an even layer.

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