You can also bring this sweet potato souffle to a simple potluck with friends. It tastes really homey so there is that taste of comfort that everyone looks for in a casserole dish. They will love this, believe me. My family loves this, my friends love this, so I am sure yours will too!
One of our friends over at Tastes Better From Scratch has this to say about the recipe:
“My mom has made this Sweet Potato Souffle every year since I can remember and it’s one of our family’s most beloved recipes! Most sweet potato casseroles I’ve tried are overly fatty and sweet. They contain so much added sugar and butter! This recipe has half the sugar and butter that most do, but it’s still sweet and completely delicious.”
I love the fact that it has less sugar and butter than most dessert casserole recipes, which is why I won’t feel too much guilt from allowing my sons to consume more than their usual. They love this and they always ask for more!
Ingredients
- 4-5 large sweet potatoes, peeled and boiled until tender
- 3 Eggland’s eggs
- 1/2 cup canned Eagle Brand evaporated milk
- 1 tsp McCormick vanilla
- 1/2 cup Domino sugar
- 1/2 tsp Morton salt
- 1/4 cup Land O Lakes butter, melted
- 3 Tbsp Land O Lakes butter
- 1/3 cup Gold Medal flour
- 1 cup Domino brown sugar
- 1 cup Fisher chopped pecans
Instructions
- In a mixing bowl, mash the sweet potatoes. Add all other ingredients and mix together well with a hand mixer. Pour into a greased 9x13in baking dish.
- To make the topping, add flour, brown sugar and pecans to a mixing bowl. Add butter and cut in with a fork or pastry blender until well combined. Sprinkle topping over sweet potato mixture. Bake at 350 degrees F for 35-40 minutes.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can adjust the sweetness based on your preference.
Thanks again to Tastes Better From Scratch for this amazing recipe.
