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streusel-topped souffle sweet potatoes

(3 ratings)
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Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Yum! We'll have to try another time, neighbor is bringing sweet potatoes this Thanksgiving.

(3 ratings)
yield 8 serving(s)
cook time 1 Hr 15 Min

Ingredients For streusel-topped souffle sweet potatoes

  • 3 lb
    sweet potatoes, peeled, cut into 1 1/2" chunks
  • 1/2 c
    1/2 & 1/2
  • 10 Tbsp
    butter, melted
  • 2 Tbsp
    light brown sugar
  • 1/2 c
    light brown sugar, packed
  • 3/4 tsp
    salt
  • 1 tsp
    cinnamon, ground
  • 1/2 tsp
    nutmeg, ground
  • 1/4 tsp
    pepper
  • 1 1/2 c
    all purpose flour
  • 2 lg
    eggs, beaten
  • confectioners' sugar
  • cinnamon, ground

How To Make streusel-topped souffle sweet potatoes

  • 1
    In large pot, bring potatoes with enough salted water to cover by 1" to boil over high heat; reduce heat to medium. Simmer until tender, 15 - 20 minutes; drain well. Transfer to bowl. Add 1/2 & 1/2, 2 Tbsp butter, 2 Tbsp brown sugar, salt, 1/2 tsp cinnamon, 1/4 tsp nutmeg & pepper. On medium speed, beat until light & smooth, about 5 minutes; cool. Cover; refrigerate.
  • 2
    In bowl, combine flour with remaining 1/2 C brown sugar, 1/2 tsp cinnamon & 1/4 tsp nutmeg. Stir in remaining 8 Tbsp butter until crumbs form. Cover; refrigerate.
  • 3
    About 2 1/2 hours before serving, remove potatoes & crumb topping from refrigerator. Preheat oven to 350 degrees F. Coat 1 1/2 qt baking dish with cooking spray. Stir eggs into potato mixture. Transfer to baking dish. Top with crumb mixture. Bake 50 - 55 minutes or until hot & golden. let stand 10 minutes before serving. Sprinkle confectioners's sugar & cinnamon over whole dish.
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