Sweet Potato Souffle

Serves: 10 Save

Ingredients (17)

  • FOR THE SOUFFLE:
  • 5 large or 6 medium sweet potatoes about 7 cups once mashed
  • 6 tablespoons Countryside Creamery Unsalted Butter melted or at room temperature
  • 2 large Simple Nature Organic Cage Free Brown Eggs
  • 1/4 cup Baker’s Corner Granulated Sugar
  • 1/4 cup Specially Selected Pure Maple Syrup
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon Stonemill Ground Cinnamon increase to 1 teaspoon if you LOVE cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 cup milk (I used 1%)
  • FOR THE TOPPING:
  • 1/4 cup Countryside Creamery Unsalted Butter
  • 1 1/4 cups Southern Grove Pecan Halves finely chopped
  • 1/4 cup flaked coconut optional (I used unsweetened; sweetened will work too)
  • 1/2 cup Baker’s Corner Brown Sugar packed
  • 1/3 cup Baker’s Corner All-Purpose Flour
  • 1/4 teaspoon kosher salt

Directions

Learn how to make this recipe at Well Plated