Sweet Potato ‘Souffle’

3 lbs. sweet potatoes or yams, peeled and cut into cubes (may use canned)
2 large eggs
3/4 cup firmly packed brown sugar, divided into 1/4 and 1/2 cup
1/2 cup (1 stick) butter, melted and divided into two 1/4 cups
1 tsp salt
1 tsp ground cinnamon
up to 1/2 cup orange juice
1 cup pecan halves

Preheat oven to 375 degrees.

In large saucepan over high heat, bring potatoes and enough water to cover them to a boil.
Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are soft. Drain.

In large bowl, beat potatoes with electric mixer until smooth.
Beat in: eggs, 1/4 cup brown sugar, 1/4 cup butter, salt and cinnamon.

Starting with 1/4 cup, beat in just enough orange juice to make mixture moist and fluffy.

Scrape sweet potato mixture into 2 to 3 quart souffle (or casserole) dish and smooth the surface into an even layer.

Arrange pecan halves over the top.

Sprinkle remaining 1/2 cup brown sugar over the pecans.
Drizzle the top with remaining 1/4 cup melted butter.

Bake for 25 to 30 minutes or until top is bubbly all over.
Makes 10 servings.

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