Aunt Peggy’s Sweet Potato S
ou
fflé
S
er
ves 2-4
3 cups cooked, mashed sweet potatoes, (2-3 small baked potatoes)
1 cup granulated sugar
3 eggs, beaten
½ cup milk
12 tablespoons unsalted bu\er, divided
1 tablespoon vanilla extract
½ teaspoon salt
1 cup light brown sugar, packed
½ cup self-rising cake flour
½ cup pecans, chopped
*Preheat pressure oven to 400 degrees for 15 minutes.
Soufflé:
Lightly grease an 8-inch square baking dish.
In a large bowl, combine sweet potatoes, sugar, eggs, milk, 8
tablespoons melted bu\er, vanilla and salt. Pour mixture into prepared
baking dish.
Topping:
Combine brown sugar, 4 tablespoons bu\er cubed, at room
temperature, flour and pecans in a separate bowl. Crumble topping
over sweet potato mixture evenly.
Place stainless rack in center posiBon in pressure oven and place
casserole on rack.
Set oven on bake, temperature to 350 degrees and Bmer for 20
minutes.
Bake for 20 to 25 minutes, unBl topping is golden brown. Serve hot.
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