Ingredients
Scale
Sweet Potatoes Filling
- 2 sweet potatoes large
- 1/2 cup butter softened
- 2 eggs beaten
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup whole milk
- 2 cup self-raising flour
- 2 teaspoon cinnamon grounded
- 1/4 teaspoon kosher salt
- 1 tablespoon vanilla extract
Topping
- 1/2 cup brown sugar
- 1 1/2 cup pecan halves
- 4 tablespoon melted butter
- 1/4 cup all purpose flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
Instructions
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Preheat oven to 425°F. Wash and thoroughly dry the outside of the sweet potatoes. Wrap in aluminum foil, and place on a baking sheet (previously prepared with baking paper).
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Bake for 1 and a half hours, remove, and allow to cool until you can easily remove the skins (about 30 minutes).
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Next, preheat the oven to 350°F, grease a glass baking dish with cooking spray, and set aside.
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With an electric hand mixer, beat sweet potatoes on medium-high until they become smooth (about 2 minutes).
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Add butter, brown sugar, granulated sugar, and cinnamon; mix until fully combined.
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Then, add eggs, milk, vanilla, flour, and salt, and beat on medium-high until the mixture is fully homogenous. Pour into prepared baking dish.
Prepare the Pecan Topping
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Next, in a bowl, stir together brown sugar, flour, salt, and cinnamon until well combined.
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Add pecan half and mix gently with a spoon. Also, add melted butter and stir until butter is evenly absorbed.
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Scatter the pecan topping across the surface of the sweet potato souffle and bake until the center of the souffle is set (45 to 55 minutes).
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Serve while still warm or cold!
- Prep Time: 20
- Cook Time: 120
- Category: Dinner
- Cuisine: American