Aunt Peggy's sweet potato souffle

Aunt Peggy's sweet potato souffle
  • For the souffle
  • 370g cooked and mashed sweet potatoes, about 2-3 small baked potatoes
  • 200g granulated sugar
  • 3 eggs, beaten
  • 120ml milk
  • 115g unsalted butter, melted
  • 1 tbsp vanilla essence
  • 1/2 tsp salt
  • For the topping
  • 220g light brown sugar
  • 60g unsalted butter, cubed, at room temperature
  • 65g self-raising soft flour
  • 110g chopped pecans
Souffle:

1) Preheat the oven to 200C/Gas 6. Lightly grease a 20cm square baking dish.

2) In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla and salt. Pour the mixture into the prepared baking dish.

Topping:

1) Combine the brown sugar, butter, flour and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.

2) Bake for 20-25 minutes, until the topping is golden brown. Serve hot.

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