This Sweet Potato Soufflé is an elegant and simple to make side dish and is great with ham, turkey, pork or beef main dishes.
- 2 cans (29 oz. each) sweet potatoes, packed in light syrup, drained
- 3/4 cup NESTLÉ® CARNATION® Evaporated Milk
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 tablespoons butter or margarine, melted
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/3 cup chopped pecans
PREHEAT oven to 350º F. Lightly grease 3-quart casserole.
PLACE sweet potatoes, evaporated milk, sugar, eggs, butter, pumpkin pie spice and salt in food processor or blender; cover. Process until smooth. Pour into prepared casserole; sprinkle with nuts.
BAKE for 40 to 45 minutes or until golden brown.
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Sweet Potato Souffle'
My family enjoys sweet potato casserole. Ones I have made in the past usually call for molasses which are very good. What I liked best about this souffle is that it wasn't overly sweet. Instead of putting nuts on top I make a mixture of crushed vanilla wafers, brown sugar and melted butter or margarine. It comes out excellent
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