SWEET POTATO SOUFFLE WITH PECAN CRUMBLE TOPPING

kmi1237

Ingredients

3 cups peeled, cooked mashed fresh sweet potatoes
1 cup sugar
1/2 cup whole milk milk
2 eggs, lightly beaten
1 teaspoon vanilla

Topping:

1 cup light brown sugar
1/3 cup all-purpose flour
1/3 stick butter, melted
1 cup chopped pecans (optional for those with nut allergies)

Directions:

Preheat your oven to 350 degrees F

Place the warm sweet potatoes in a large bowl and mash. While still warm, fold in the rest of the ingredients (NOT the topping ingredients) Stir until well combined. Put the mixture into a 2 quart casserole dish.

Put topping ingredients into a mixing bowl and combine. Spoon evenly over sweet potato mixture. Bake about 40 minutes or until topping is crisp, and the sweet potato mixture is bubbling.

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