Ingredients
- Souffle:
- 1/2 cup butter (1 stick), at 70 degrees, plus much more to grease pan
- 5 medium sweet taters
- 2 large eggs
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla flavoring
- 1/2 cup milk
- Pinch of salt
- Topping:
- 1 cup finely chopped pecans
- 1 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/4 cup butter (1/2 stick), softened
Directions
For that souffle: Preheat the oven to 350 levels F. Grease a couple 1/2-quart baking dish with butter.
Poke the sweet taters having a fork and bake on the foil-covered baking sheet until they're soft, one hour. When awesome enough to deal with, peel the taters, put the flesh inside a large mixing bowl and mash until very smooth. Add some eggs, sugar, butter, vanilla, milk and salt. Combine well by having an electric mixer or hands mixer. Turn the mix in to the baking dish.
For that topping: Inside a medium bowl, stir together the pecans, brown sugar, flour and butter until completely combined. Spoon the mix within the sweet taters, making a level layer. Bake the casserole until slightly browned, 40 minutes. Allow the casserole take a few minutes before serving.
Recipe adapted from Georgia Cooking within an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008