Easy Sweet Potato Souffle

READY IN: 2hrsYIELD: 8 12 Servings

INGREDIENTS

  • 5sweet potatoes
  • 2largeeggs
  • 1cupsugar
  • 1cupbutter
  • 12 cupmilk
  • 1pinchsalt
  • 1pinchpumpkin pie spice
  • 1cup chopped pecans
  • 1cupbrown sugar
  • 12 cupflour
  • 14 cup softened coconut oil
  • NUTRITION INFO

    Serving Size: 1 (145) g

    Servings Per Recipe:12

    Calories: 455.7

    Calories from Fat 249 g 55 %

    Total Fat 27.7 g 42 %

    Saturated Fat 14.7 g 73 %

    Cholesterol 73.1 mg 24 %

    Sodium 200 mg 8 %

    Total Carbohydrate51.3 g 17 %

    Dietary Fiber 2.6 g 10 %

    Sugars 37.1 g 148 %

    Protein 3.8 g 7 %

    DIRECTIONS

  • Preheat oven to 350 degrees and grease baking sheets.
  • Poke sweet potatoes with fork and bake on a foil covered baking sheet for 1 hour or until they are soft.
  • When the potatoes are cool, enough to handle, peel and place in a large mixing bowl, and mash until smooth.
  • Add eggs, sugar, butter or (1/4 cup butter + 1/4 cup coconut oil), vanilla, milk, and salt. Combine well with a mixer, then pour into the baking dish.
  • ***Topping*** In a medium bowl , combine pecans, brown sugar, flour and butter. Spoon the mixure over the sweet potatoes in the baking dish, making an even layer.
  • Bake until slightly brown (40 minutes) — then let sit for 5 minutes before serving.
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