Sweet Potato Souffle

A rich, smooth side dish for serving with poultry




4 pounds sweet potato 1 stick butter, room temperature 1 cup sugar 4 large eggs 3 Tablespoons flour 1 cup milk ¼ teaspoon salt 1 teaspoon each: vanilla, coconut, and almond extract Topping: ½ cup chopped pecans 2 Tablespoons brown sugar ¼ teaspoon cinnamon

Nutritional information

No nutrition information available


Peel and cook potatoes. Beat in Cuisinart Stand Mixer until smooth. Add ingredients one at a time, beating after each addition. Pour into large baking dish. Spread topping evenly over casserole. Bake at 350 for one hour.