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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