Paula Deen Sweet Potato Soufflé Recipe
Do you love comfort food? You must try the Paula Deen Sweet Potato Soufflé Recipe. It is a southern classic.
Equipment
- Large mixing bowl
- Electric Hand Mixer
- Measuring Cups
- Measuring Spoons
- Baking dish
- Small Saucepan
- Rubber spatula
- Potato Masher
Ingredients
- mashed sweet potatoes 3 cups
- white sugar 1 cup
- large eggs 2
- salt 1/2 teaspoon
- softened butter 1/2 cup
- whole milk 1/2 cup
- vanilla extract 1/2 teaspoon
- light brown sugar 1 cup
- all-purpose flour 1/3 cup
- chopped pecans 1 cup
- melted butter for topping 1/3 cup
Instructions
- Prep the Potatoes: Boil the potatoes until they are soft. Peel off the skins carefully.
- Mash the Base: Place potatoes in a large bowl. Mash them until they are smooth.
- Add Sweeteners: Pour in the white sugar and salt. Mix these together well.
- Mix in Liquids: Add the melted butter and milk. Stir in the vanilla extract too.
- Add the Eggs: Beat the eggs into the mixture. The mix should look very light.
- Transfer to Dish: Pour the mix into a greased dish. Spread it out evenly.
- Make the Topping: Mix brown sugar, flour, and pecans. Add some melted butter.
- Add the Crunch: Sprinkle the pecan mix over the potatoes. Cover the whole top.
- Bake the Dish: Put it in a hot oven. Bake until the top is golden.
Notes
➔ Use room temperature eggs for a better rise.
➔ Do not overmix the batter after adding eggs.
➔ Fresh sweet potatoes always taste better than canned ones.
➔ Make sure the butter is completely melted and smooth.
➔ Toast the pecans lightly before adding to the topping.
➔ Whip the potatoes until no lumps remain at all.
➔ Let the soufflé sit for five minutes before serving.