Name: Sweet Potato Soufflé
Yield: 8
Ingredients: 2 large cans sweet potatoes, mashed; 3/4 cups sugar; 2 large eggs, well beaten; 4 tablespoons unsalted butter; 1 cup milk; 1/2 teaspoon ground cinnamon; 6 tablespoons unsalted butter; 1/2 cup brown sugar; 1 cup crushed corn flakes; 1 cup chopped pecans

Preheat the oven to 400°F.

In a large mixing bowl, combine all the soufflé ingredients and mix well. Turn into a casserole and bake for 30 minutes.

Meanwhile, combine all the topping ingredients. Spread over sweet potatoes and bake an additional 10 to 12 minutes. Serve warm.

Sweet Potato Soufflé

Soufflé

Topping

Method

Cook's Notes

Advance Prep

Source/Adapted From

Ken’s Famous Caesar Salad

Shrimp with Corn Cakes & Chipotle Butter

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