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sweet potato souffle



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Prep Time: 20 minutes

Cook Time: 50 minutes

Total: 70 minutes

Servings: 9


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Step 1

Preheat oven to 350°F. Lightly grease an 8x8 baking dish and set aside.

Step 2

Peel and chop the sweet potatoes. Place in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain well, return to the pot, and mash the potatoes. You should have around 4 cups of mashed sweet potatoes.

Step 3

Whisk granulated sugar, brown sugar, eggs, cream/milk, melted butter, vanilla and salt. Add the egg mixture and the mashed sweet potatoes to a large mixing bowl or the bowl of a food processor. Mix with a hand mixer (or process with a food processor) until the mixture is smooth and combined. Pour the potatoes into the baking dish.

Step 4

Combine brown sugar, flour, cinnamon, salt, and pecans (I use a fork). Add softened butter and use your fingers to blend the butter into the flour mixture until well combined (it should resemble wet sand).

Step 5

Sprinkle the topping over the sweet potatoes and bake in the middle of the oven for 30-40 minutes, until the topping is golden brown.

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