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
Souffle:
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.
Topping:
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.
