Copycat Aunt Peggy's Sweet Potato Souffle
Ingredients
Souffle
- 2 cups baked and mashed sweet potatoes
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 3 large eggs beaten
- ⅓ cup milk or heavy cream
- 5 Tbsp butter melted
- 1 Tbsp vanilla extract
- ½ tsp salt
- ½ tsp cinnamon
- ⅛ tsp cloves
- 1/16 tsp nutmeg
Topping
- 1 cup brown sugar packed
- 3 Tbsp butter melted
- ¼ cup flour
- ½ cup quick oats
- ½ cup chopped pecans
- 1 tsp cinnamon
Instructions
- Start off by preheating your oven to 375°F. Then peal your previously baked and cooled sweet potatoes to remove the skins. Mash them up, then combine them with the remaining souffle ingredients. Stir to combine. Pour your mixture into a greased baking pan.
- Prepare your topping by melting your butter, then mixing all your topping ingredients together. Stir to combine. Add crumbles on top of souffle mixture. Place in the oven and bake for 25-30 minutes, or until fully cooked. Remove from the oven and serve while hot, enjoy!
Notes
Sometimes it is difficult to tell if it is cooked all the way through, so the best way to tell is if the center of your souffle is still runny and raw, it needs to cook longer. Once fully cooked the center should be mostly solid.