Aunt Peggy's sweet potato souffle

Aunt Peggy's sweet potato souffle

  • Preparation Time15 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy

For the souffle

370g cooked and mashed sweet potatoes, about 2-3 small baked potatoes
200g granulated sugar
3 eggs, beaten
120ml milk
115g unsalted butter, melted
1 tbsp vanilla essence
1/2 tsp salt

For the topping

220g light brown sugar
60g unsalted butter, cubed, at room temperature
65g self-raising soft flour
110g chopped pecans

1) Preheat the oven to 200C/Gas 6. Lightly grease a 20cm square baking dish.

2) In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla and salt. Pour the mixture into the prepared baking dish.


1) Combine the brown sugar, butter, flour and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.

2) Bake for 20-25 minutes, until the topping is golden brown. Serve hot.

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