Sweet Potato Soufflés | Emma Claire's Kitchen

Emma Claire's Kitchen

Name: Sweet Potato Soufflés
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Cuisine: American
Ingredients: C&H Premium Pure Cane Light Brown Sugar; Bob's Red Mill Dark Rye Flour, Organic; Japanese Sweet Potato; Value Corner Vanilla Flavor, Imitation; Land O Lakes Butter, with Olive Oil & Sea Salt; Morton Lite Salt; O Organics Milk, Low Fat, Organic; Crunch Easter Flatback Egg; Cake Mate Sugar, Blue; Signature Farms Pecan, Unsalted, Halves

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Sweet Potato Soufflés

Serves 620 mins prep60 mins cook

A favorite holiday side dish featuring sweet potato soufflé with a delicious pecan-brown sugar topping.

0 servings

What you need

cup brown sugar

cup flour

lb sweet potato

tsp vanilla extract

Land O Lakes Butter, with Olive Oil & Sea Salt

cup butter

tbsp table salt

cup milk

egg

cup sugar

cup pecan nuts

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Instructions

1. Boil the sweet potatoes for 30 minutes or until soft. 
2. Preheat the oven to 350 degrees. 
3. Drain the water from the pot and mash the potatoes. 
4. Mix all the ingredients above except for the toppings. 
5. Pour sweet potato mixture into individual cups or into a greased casserole dish. 
6. Mix the topping ingredients together and spoon onto the sweet potatoes. 
7. Bake at 350 degrees for 30 minutes. Enjoy!

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