Ingredients for Sweet Potato Souffle With Praline Topping
- 2 pounds sweet potatoes, peeled and quartered
- 1/2 cup (1 stick) unsalted butter, plus 1/4 cup (1/2 stick) unsalted butter, melted for topping
- Sugar
- 1/2 cup packed brown sugar for topping
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 large eggs
- 1/2 cup milk
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour
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How to Make Sweet Potato Souffle With Praline Topping
- Preheat oven to 350°F (175°C).
- Grease a 2-quart baking dish with butter and set aside.
- In a large saucepan, boil 2 pounds of sweet potatoes, peeled and quartered, in enough water to cover until tender (about 15-20 minutes).
- Drain the sweet potatoes and let them cool slightly.
- In a large bowl, mash the cooled sweet potatoes.
- Add 1/2 cup (1 stick) unsalted butter, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1/4 teaspoon salt, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 4 large eggs, and 1/2 cup milk to the mashed sweet potatoes.
- Beat with an electric mixer until smooth and well combined.
- Pour the sweet potato mixture into the prepared baking dish.
- To make the praline topping, combine 1/2 cup packed brown sugar, 1/2 cup chopped pecans, 1/4 cup all-purpose flour, and 1/4 cup (1/2 stick) melted unsalted butter in a small bowl.
- Mix until crumbly.
- Sprinkle the praline topping evenly over the sweet potato mixture.
- Bake for 35-40 minutes, or until the souffle is golden brown and a knife inserted near the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
456g
Fat
98g
Carbs
54g
