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Hot Side - Sweet Potato Souffle Recipe

   
 

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     Hot Side - Sweet Potato Souffle

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
5 medium jewel sweet potatoes
1/2 Cup butter (1 stick), softened
2 Large eggs, beaten
1/2 Cup white sugar
1 Tablespoon vanilla extract
1/2 Cup heavy cream
pinch of salt
Topping-
 
1 Cup pecans chopped
3/4 Cup brown sugar, packed
1/4 Cup butter (1/2 stick), softened
pinch of salt

Instructions
First bake the sweet potatoes. You can do this a few ways ONE place them on a foil-lined baking sheet, pierce with a fork and bake for 1 hour at 400 degrees. You can do this night before and refrigerate OR TWO Pierce potatoes with fork all over and put on a plate leaving space in between potatoes, and microwave on the baked potato setting. Once done remove from microwave and wrap each in foil and let sit to continue cooking 15 min.
Now you can preheat the oven to 350 and grease a 4 quart casserole dish. Peel the sweet potatoes and mash in a large mixing bowl until very smooth. Mix in butter, eggs, sugar, vanilla, cream and salt until thoroughly combined. Place the potato mixture in the dish and smooth into an even layer.
For the topping, combine the pecans, brown sugar, 1/4 Cup butter and pinch of salt in a small bowl. Sprinkle evenly over the sweet potato mixture.
Bake casserole for 40 min at 350 until lightly browned. Let cool 5 min before serving. Refrigerate any leftovers.
Serving Suggestions
Great at thanksgiving.


Originally Submitted
12/16/2017





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