Recipe: Sweet Potato Soufflé
Sweet potato mix:
4 cups cooked sweet potatoes (mashed)
1 cups sugar ( I usually cut this to 3/4 cup but since Asian sweet potatoes are sweeter than domestic US yams I would probably go with 1/3 cup - 1/2 cup)
1 tsp salt
3 eggs
1/2 cups melted butter
Mix together and spread in 8" x 8" pan ( I use an oval casserole dish that is a bit bigger and will prevent boil over in the oven)
Topping:
1/2 cups melted butter
1 cups brown sugar (I usually use 3/4c)
1 cups copped pecans
1/2 cups flour (I use normal unbleached flour, don't use bread flour)
Mix together and spread, or crumble, over the top of the sweet potatoes
Bake for 1 hour at 325F
Sweet potato mix in pan:
Topping mixed, ready to go on the sweet potatoes:
Sweet potato soufflé ready to bake (topping crumbled over the sweet potato mix):
Sweet potato soufflé baked:
Sweet potato soufflé baked, what it looks like inside: