It’s impossible to go wrong with sweet potatoes, especially when they’re in the form of a souffle. Trisha Yearwood is at the top of her cooking game, and this recipe proves it.
- 1/4 cup butter (1/2 stick), softened
Souffle: Preheat the oven to 350 degrees F. Use butter to grease a 2 1/2-quart baking dish.
Use a fork to poke sweet potatoes and bake on a baking sheet covered in foil until they are soft, approximately 1 hour. When cooled enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add eggs, sugar, butter, vanilla, milk and salt to the mixing bowl. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
Topping: In a medium or large bowl, stir together the pecans, brown sugar, flour, and butter until completely combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, approximately 40 minutes. Let the casserole sit for 5 minutes before serving.