Good Morning New Orleans / NOLA Flavor

Chef Nino Cooks Up Sweet Potato Souffle, 3 Ways

 LOUISIANA SWEET POTATO SOUFFLE

Ingredients:

  • 6 sweet potatoes or 3 large cans 24-28 oz.
  • 1 cup white sugar
  • 1/2 cup milk
  • 1/2 cup melted butter
  • 1 teaspoon vanilla extract
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1 cup dark brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup melted butter
  • 1 cup chopped pecans

Instructions:

In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins. Preheat oven to 350 degrees. Grease or butter one 2 quart casserole dish. Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth. Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well. Allow any potato ‘fibers’ to remain on the beater and remove. Pour sweet potato mixture into the casserole dish. Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes

VIEW & ADD COMMENTS

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Advertisement

Advertisement