Pecan Sweet Potato Bake
Taste of Home
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The recipe for this luscious souffle was handed down through my husband’s family, and it’s become a tradition for me to serve it during the holidays. Everyone loves it!
—Nanci Keatley, Salem, Oregon
SERVINGS: 6-8
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 30 min.
Ingredients:
- 3 cups mashed sweet potatoes
- 2 eggs
- 1/2 cup sugar
- 1/4 cup half-and-half cream
- 1/4 cup butter, softened
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- TOPPING:
- 1/2 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/4 cup cold butter, cubed
- 1/2 cup chopped pecans
Directions:
In a large mixing bowl, combine the first seven ingredients; beat until light and fluffy. Transfer to a greased 11-in. x 7-in. baking dish.
For topping, combine the brown sugar and flour in a bowl; cut in butter until crumbly. Fold in pecans. Sprinkle over sweet potato mixture.
Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.