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Sweet Potato Soufflé

Simply the best thing you’ll put in your mouth at Thanksgiving and Christmas… which is the only time of year we make this. You’ll never want marshmellow yams again!

Servings

## Cups

Ready In:

#hrs ##min

Calories:

###/Cup

Good For:

Lunch/Dinner

Ingredients

Main Dish

  • 2 ½ Cups Sweet Potatoes, mashed
    (@ 6 Med. Potatoes)
  • ½ Cup Butter
  • ¾ Cup White Sugar
    or Sugar In The Raw
  • ¾ Cup Brown Sugar
  • ¾ Cup Evaporated Milk
  • 4 Egg Yolks
    (Save the whites for meringue)
  • 1 tsp Vanilla
  • ½ Cup Chopped Pecans (Optional)

Topping

  • ½ Cup Butter
  • ½ Cup Flour
  • 1+ Cup Pecans
    (Can be chopped or halved, your choice)
  • 1 Cup Brown Sugar

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Total Calories: ##,###
(Yields approximately 10 servings.)

Nutrition

I didn’t measure this year, so I’ll have to do it next time. But I guarantee you won’t meet your macros with this dish. All Carbs. All Sugar. All kinds of fantastic. 
  • Protien 1% 1%
  • Carbs 100% 100%
  • Fat 100% 100%
Sweet Potato Soufflé

Step by Step Instructions

Step 1

Soften/melt butter and combine all main dish ingredients. 

Step 2

Beat the egg whites stiffly and fold into potatoes.

Step 3

Pour into a 9 x 13 inch baking dish.

Step 4

For the topping mixture:
soften/melt butter and mix topping ingredients together.

Step 5

Spread topping over the top of the potatoes.

Step 6

Bake at 350° for 45 minutes.