Sweet Potato Souffle

I made this today for a side dish for our Thanksgiving dinner. I tweaked it just a little when it came to the cinnamon sugar mixture and pecans. I couldn’t decide wether to use brown sugar or white so I used both and a used a whole bag of pecans because I love them so much! My mom makes something similar that she’s always called a soufflé, hers is more dense whereas this was light and fluffy. The whole house smelled amazing and it was DELICIOUS!!! Thanks for the recipe 

Sweet Potato Souffle is a delicious, rich and creamy side dish. Topped with crunchy, oven roasted pecans and a sprinkle of cinnamon sugar.

Serves : 8 servings

Prep Time : 30 minutes

Cook Time : 1 hour

Total Time : 1 hour 30 minutes

INGREDIENT

• 3-4 pounds sweet potatoes  (peeled and cubed)
• 1 stick (1/2 cup) unsalted butter  (melted + 3 tablespoons)
• 3  large eggs  (lightly beaten)
• 1/2 cup light brown sugar 
• 1 cup cream  (or whole milk)
• 1/2 cup self-rising flour  (or better self rising cake flour)
• 1 teaspoon vanilla extract 
• 1/2 teaspoon salt 
• 1 cup chopped pecans  (roasted)

Cinnamon Sugar:

• 1/4 cup white sugar  (or light brown sugar)
• 1/2 teaspoon ground cinnamon 
• 1/4 cup unsalted butter  (melted)

Get the full Instructions Sweet Potato Souffle Recipe @  sweetandsavorymeals.com

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