
Sweet Potato Souffle
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