Sweet Potato Souffle with Brown Sugar Pecan Crust

I started prepping this today for one of our desserts on Thursday. I cut the sugar to 1/2 cup and baked it off sans the topping. I’ll finish it off as we sit down to dinner so it’ll be piping hot and perfect with some homemade vanilla bean ice cream!

Patty Nguyen Zurilgen

I love this dish. I eat it for dessert. With ice cream. It is fabulous. I promise.

Recipe from The Girl Who Ate Everything

Ingredients:

Brown Sugar Pecan Crust:

• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped pecans
• 1/3 cup butter, melted

Sweet Potato Mixture:

• 3 cups mashed sweet potatoes (I roast mine at 400° for 50-60 minutes, depending on the size of the sweet potatoes)
• 1 cup sugar
• ½ teaspoon salt
• 1 teaspoon vanilla
• 2 eggs, well beaten
• 1/2 cup butter, melted

Directions:

Preheat oven to 375°. Butter a medium-sized baking dish. You can also use individual ramekins.

For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Combine sweet potatoes, sugar, salt, vanilla, eggs, and butter in a large mixing bowl. Beat thoroughly with a hand mixer for about 3-4 minutes to increase…

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