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Sweet Potato Souffle Recipe

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I've seen many variations of this recipe, but this is the one my family enjoys every Thanksgiving. —Karen Scales

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8 Servings
Prep: 15 min. Bake: 40 min.

Ingredients

4 cups mashed cooked sweet potatoes
3/4 cup sugar
2 tablespoons butter, softened
1/3 cup milk
1 teaspoon vanilla extract
1/2 teaspoon salt
TOPPING:
2/3 cup packed brown sugar
2/3 cup chopped pecans
2/3 cup flaked coconut
2 tablespoons butter, melted

Directions

In a large bowl, combine the sweet potatoes, sugar, butter, milk, vanilla and salt; beat until smooth. Spoon into a greased 2-1/2-qt. baking dish. Combine the topping ingredients; sprinkle over potato mixture.
Bake, uncovered, at 350° for 40-45 minutes or until heated through and topping is browned. Yield: 8 servings.

TEST KITCHEN TIP The potato mixture can be prepared ahead of time and refrigerated. Remove from the refrigerator 20 minutes before baking, then sprinkle with the topping just before putting it in the oven.

Nutrition Facts: 1 serving (3/4 cup) equals 479 calories, 16 g fat (7 g saturated fat), 17 mg cholesterol, 259 mg sodium, 82 g carbohydrate, 4 g fiber, 4 g protein.

Sweet Potato Souffle published in Test Kitchen Favorites 2004 , p214

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