Sweet Potato
Soufflé
From the kitchen of Ashanti Pettaway,
Host of Urban Praise Radio
Sweet Potato
Sweet Potato
Soufflé
Soufflé
From the kitchen of Ashanti Pettaway,
Host of Urban Praise Radio
From the kitchen of Ashanti Pettaway,
Host of Urban Praise Radio
Recipe courtesy of Paula Deen. There is
nothing like Sweet Potato Soufflé for the
holidays... one of my favorite recipes and will
make your guests blush!
Recipe courtesy of Paula Deen. There is
nothing like Sweet Potato Soufflé for the
holidays... one of my favorite recipes and will
make your guests blush!
Recipe courtesy of Paula Deen. There is
nothing like Sweet Potato Soufflé for the
holidays... one of my favorite recipes and will
make your guests blush!
INGREDIENTS
INGREDIENTS
INGREDIENTS
3 cups cooked and mashed sweet potatoes
1 cup granulated sugar (of 3/4 cup if you don’t
want it too sweet)
3 eggs, beaten
1/2 cup milk
8 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1/2 teaspoon salt
3 cups cooked and mashed sweet potatoes
1 cup granulated sugar (of 3/4 cup if you don’t
want it too sweet)
3 eggs, beaten
1/2 cup milk
8 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1/2 teaspoon salt
1 cup packed light brown sugar (or 3/4 cup)
4 tablespoons unsalted butter, cubed at room
temperature
1/3 cup self-rising cake flour
1 cup chopped pecans
1 cup packed light brown sugar (or 3/4 cup)
4 tablespoons unsalted butter, cubed at room
temperature
1/3 cup self-rising cake flour
1 cup chopped pecans
1 cup packed light brown sugar (or 3/4 cup)
4 tablespoons unsalted butter, cubed at room
temperature
1/3 cup self-rising cake flour
1 cup chopped pecans
For the soufflé, preheat the oven to 400ºF. 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.
For the topping, combine the brown sugar,
butter, flour and pecans in a separate bowl.
Crumble the topping over the sweet potato
mixture.
Bake for 20–25 minutes, until the topping is
golden brown. Serve hot.
For the soufflé, preheat the oven to 400ºF. 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.
For the topping, combine the brown sugar,
butter, flour and pecans in a separate bowl.
Crumble the topping over the sweet potato
mixture.
Bake for 20–25 minutes, until the topping is
golden brown. Serve hot.
For the soufflé, preheat the oven to 400ºF. 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.
For the topping, combine the brown sugar,
butter, flour and pecans in a separate bowl.
Crumble the topping over the sweet potato
mixture.
Bake for 20–25 minutes, until the topping is
golden brown. Serve hot.
90.1 FM Moody Radio Chicago | www.moodyradiochicago.fm
90.1 FM Moody Radio Chicago | www.moodyradiochicago.fm
90.1 FM Moody Radio Chicago | www.moodyradiochicago.fm
3 cups cooked and mashed sweet potatoes
1 cup granulated sugar (of 3/4 cup if you don’t
want it too sweet)
3 eggs, beaten
1/2 cup milk
8 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1/2 teaspoon salt