Recipe Sweet Potato Souffle

Grease a 2 1 2 quart baking dish with butter.

Recipe sweet potato souffle. Pour souffle mixture into the prepared baking dish and spread out evenly and set aside. Then peel and mash in a stand mixer or with a hand mixer until the sweet potato flesh is smooth. Add the flour and baking powder.

Peel the sweet potatoes and place them in a large mixing bowl. Spread the mixture into the prepared pan. Prepare the topping in a small bowl by whisking together the brown sugar flour butter and pecans.

Add in cup of sugar butter eggs vanilla cream and salt an mix until well incorporated. To make this classic dish bake the sweet potatoes until the flesh is very tender. Beat with an electric mixer fitted with a whisk attachment on medium speed until smooth about 2 minutes.

Add the sweet potato flesh and process or blend until very smooth about 30 seconds. Mix in a significant amount of vanilla extract to give the soufflé a remarkable sweetness. Combine the mashed sweet potatoes with the white sugar soft butter or margarine beaten eggs vanilla and milk.

Whip sweet potatoes until smooth. In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar on medium speed for 1 minute until combined. Spoon into a 2 quart oven proof baking dish.

Combine the coconut flour brown sugar chopped nuts and melted butter. Blend in the sweet potatoes. Step 4 spoon the sweet potato mixture into the prepared baking dish.