Recipe: Trisha Yearwood's Sweet Potato Souffle with Pecan Topping

SWEET POTATO SOUFFLE
"This is a nice variation on regular sweet potatoes for a Thanksgiving side dish. It's almost a dessert, it's so sweet!"



FOR THE SWEET POTATOES:
5 medium sweet potatoes (about 9 ounces each)
2 large eggs
1 cup granulated sugar (or less, to taste)
1 1/2 cup (1 stick) butter, at room temperature
1/2 teaspoons vanilla extract
1/2 cup milk
Pinch of salt

FOR THE TOPPING:
1 cup finely chopped pecans
1 cup brown sugar, packed (or less, to taste)
1/3 cup all-purpose flour
1/4 cup (1/2 stick) butter, softened

Preheat the oven to 400 degrees F. Grease a 2 1/2-quart baking dish with butter.

On a foil-covered baking sheet, bake the sweet potatoes for 1 hour, or until they are soft.

When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk, and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the prepared baking dish.

To prepare 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.

Bake the casserole for 30 minutes, or until slightly browned. Let the casserole sit for 5 minutes before serving.

Makes 8 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood with Gwen Yearwood and Beth Yearwood

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