Penelope as you may know is a recipe tester. She takes published recipes and lets us know if they are tasty. No I am not Penelope. People have asked me that quite a few times. She is a lady of few words as you may have noticed. Her statements are short and to the point.
I enjoy her input and hope you do too.
Today's recipe is from Paula Deen
Aunt Peggy's Sweet Potato Souffle
Penelope Says: I like this recipe. I did add raisins and put marshmallows on top. The brown sugar topping was a little too sweet for our souffle. I suggest you taste your sweet potatoes because if they are really sweet naturally then you don't have to have so much sugar. For my family I would rather just add marshmallows to top than brown sugar topping.
Aunt Peggy's Sweet Potato Souffle
Paula Deen
Ingredients
Souffle:
3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes
1 cup granulated sugar
3 eggs, beaten
1/2 cup milk
8 tablespoons unsalted butter, about 1 stick, melted
1 tablespoon vanilla extract
1/2 teaspoon salt
Topping:
1 cup packed light brown sugar
4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
1/2 cup self-rising cake flour
1 cup chopped pecans
Directions
Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.
Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.
Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.
CATEGORIES:
Sweet Potato
Side Dish
Easy
Souffle:
3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes
1 cup granulated sugar
3 eggs, beaten
1/2 cup milk
8 tablespoons unsalted butter, about 1 stick, melted
1 tablespoon vanilla extract
1/2 teaspoon salt
Topping:
1 cup packed light brown sugar
4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
1/2 cup self-rising cake flour
1 cup chopped pecans
Directions
Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.
Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.
Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.
CATEGORIES:
Sweet Potato
Side Dish
Easy
