Sweet Potato Soufflé

Recipe from

Oxmoor House


3 cups cooked, mashed sweet potatoes
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup milk
1/4 cup butter or margarine, softened
Dash of salt
1 cup firmly packed brown sugar
1/2 cup self-rising flour
1/4 cup butter or margarine, softened
1 cup chopped pecans


Combine potatoes, sugar, eggs, vanilla, milk, 1/4 cup butter, and salt; beat at medium speed of an electric mixer until smooth. Spoon into a greased, shallow 2-quart casserole. Combine brown sugar, flour, 1/4 cup butter, and pecans; sprinkle over top of potato mixture. Bake at 350° for 35 to 40 minutes.