Sweet Potato Soufflé with Coconut Pecan Topping
Sweet Potato Soufflé with Coconut Pecan Topping recipe
Yield
16 servingsPrep
15 minCook
30 minReady
50 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
sweet potatoes, or yams
cooked, mashed |
|
| 1 | cup |
sugar
white |
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | cup |
margarine
melted |
|
| ½ | cup |
light cream (half&half)
|
|
| 2 | large |
eggs
|
|
| Topping | |||
| 1 | cup |
brown sugar
|
*
|
| 1 | cup |
pecans
chopped |
|
| ⅓ | cup |
all-purpose flour
|
|
| 1 | cup |
coconut
|
*
|
| ¾ | cup |
butter
melted, or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
sweet potatoes, or yams
cooked, mashed |
|
| 237 | ml |
sugar
white |
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 118 | ml |
margarine
melted |
|
| 118 | ml |
light cream (half&half)
|
|
| 2 | large |
eggs
|
|
| Topping | |||
| 237 | ml |
brown sugar
|
*
|
| 237 | ml |
pecans
chopped |
|
| 79 | ml |
all-purpose flour
|
|
| 237 | ml |
coconut
|
*
|
| 177 | ml |
butter
melted, or margarine |
|
Directions
In a large bowl, beat drained sweet potatoes with electric mixer. Add remaining ingredients and beat well.
Pour contenets into greased souffle dish and bake 15 minutes at 350℉ (180℃). While this is baking prepare topping.
For the topping:
Put brown sugar, pecans, flour and coconut in a bowl and mix well. Drizzle melted margarine over and toss again until well coated.
Remove souffle from oven and sprinkle topping over. Return to oven for 15 minutes more or until topping starts to brown.
Serve warm.
