Aunt Peggy's Sweet Potato Souffle
Ingredients Serves 4
3 cup cooked and mashed sweet potato, from about 2 to 3 small baked potatoes
1 cup granulated sugar
3 egg, beaten
1⁄2 cup milk
8 tbsp (about 1 stick) unsalted butter, melted
1 tbsp vanilla extract
1⁄2 tsp salt
1 cup light brown sugar, packed
4 tbsp (about 1/2 stick) unsalted butter, cubed, at room temperature
1⁄2 cup self-rising cake flour
1 cup pecan, chopped
Ingredients Serves 4
3 cup cooked and mashed sweet potato, from about 2 to 3 small baked potatoes
1 cup granulated sugar
3 egg, beaten
1⁄2 cup milk
8 tbsp (about 1 stick) unsalted butter, melted
1 tbsp vanilla extract
1⁄2 tsp salt
1 cup light brown sugar, packed
4 tbsp (about 1/2 stick) unsalted butter, cubed, at room temperature
1⁄2 cup self-rising cake flour
1 cup pecan, chopped
Directions
Prep 15 min Cook 25 min Ready 40 min
Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.
Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.
Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.
Prep 15 min Cook 25 min Ready 40 min
Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.
Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.
Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.
Recipe originally inspired by Food Network with 5-star rating!
No hay comentarios:
Publicar un comentario