Sweet Potato Praline Souffle
Courtesy of: Cindy Harris (my sister)
3 cups sweet potatoes (4 good size fresh)
1/2 cup sugar
1/2 cup butter, cubed
2 eggs, beaten
1 teaspoon vanilla
1/3 cup milk
1 teaspoon cinnamon
Topping:
1 cup light brown sugar
1/2 cup flour
1 cup chopped pecans
1/3 cup melted butter
My sister cubes her sweet potatoes, boils and mashes them. We opted to roast our sweet potatoes, then peel and mash them. Once mashed, while still hot - add in the sugar, butter, eggs, vanilla, milk and cinnamon. You may not need all the milk - you want the mixture creamy but not soupy.
Preheat your oven to 350 degrees. Pour the mixture into a 13x9 inch baking dish. Then make the topping. In a bowl, mix the dry ingredients: brown sugar, flour, and pecans. Add the butter while stirring - the topping should be crumbly. Sprinkle the topping over the potatoes in the baking dish - then bake uncovered for 25-30 minutes until topping is browned and heated all the way through.
Our boys literally couldn't get enough of these, and they were MUCH better than the standard canned yams with marshmallows on them. (I'm not a fan of those.)
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