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Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
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  • 2 star values: 1
  • 1 star values: 0

The daughter of a BFF gave me this recipe and promised me I would no longer be the only one who ate sweet potatoes at Thanksgiving and she was right. Everyone fought over this dish!

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly spray a 9x13-inch baking dish with vegetable oil.

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  • Beat sweet potatoes, white sugar, eggs, milk, 1/2 cup melted butter, vanilla extract, and cinnamon together in a bowl using an electric mixer until smooth; pour into the prepared baking dish.

  • Mix brown sugar, pecans, flour, and 1/3 cup melted butter together in a bowl; spread over sweet potato mixture.

  • Bake in the preheated oven until souffle is set in the middle, 25 to 30 minutes.

Cook's Note:

I used heavy whipping cream in place of milk because I had some on hand.

Nutrition Facts

411 calories; protein 4.5g; carbohydrates 54g; fat 21g; cholesterol 81.2mg; sodium 165.5mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
11/14/2016
Disappointing way too sweet. Topping was good but almost overwhelmed. Read More