This sweet potato souffle with a streusel topping is so easy to make, and only takes 15 minutes of prep work before it’s in the oven.

Canned sweet potato souffle recipe. Web velvety roasted sweet potatoes beaten into a fluffy frenzy with butter, sugar, and eggs, then showered with a crunchy pecan topping and baked until golden, this sweet potato souffle with pecan topping has the distinct habit of stealing the side dish show. Can i serve this at room temperature? Sprinkle the dish with 1 tablespoon white sugar, shaking the dish to evenly coat the bottom and sides.

Add comté or gruyere cheese and pulse until combined. Web ingredients this recipe’s must haves thanksgiving essentials here’s how to make sweet potato souffle tips and tricks what is the different between sweet potato souffle and casserole? It’s the perfect addition to your holiday table!

Place sweet potatoes into the bowl of a food processor. Web preheat oven to 350°f. Mix all “potato ingredients” together well and pour into a lightly greased pan.

Mix in cinnamon, nutmeg, vanilla, brown sugar, and melted butter. Web easy to make. Best of all, it can be made two days ahead of time!

Wash and thoroughly dry outside of sweet potatoes. Transfer to a 2 quart baking dish and bake for 30 minutes or until heated through. Preheat the oven to 400 degrees f.

Place bruce’s yams cut sweet potatoes, vegetable seasoning, evaporate milk, egg, unsalted butter and bourbon in a mixing. Begin mashing the yams and stirring all the ingredients together, over medium heat, until thoroughly combined and the yams are heated through. Spray a large baking dish (8×11 inch) with cooking spray and set aside.