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Louisiana Sweet Potato Souffle


6 sweet potatoes or 3 large cans 24-28 oz.
1 cup white sugar
½ cup whole milk
½ cup melted butter or Brummel & Brown Spread
1 teaspoon real vanilla extract
2 large eggs, beaten
½ teaspoon kosher or sea salt
1 cup dark brown sugar
1/3 cup all-purpose flour
5 tablespoons melted butter or Brummel & Brown Spread
1 cup chopped Louisiana pecans


In a large stockpot, cover sweet potatoes with 1 inch of water, bring to boil for 20 minutes, or until fork tender. Larger potatoes may take quite a while longer! Drain, allow to cool and remove skins. Preheat oven to 350° F. Grease or butter one 2 quart casserole dish. Place potatoes in a mixing bowl and mash with potato masher until smooth, add sugar, milk, butter, vanilla, eggs and salt. Mix well. Pour sweet potato mixture into the casserole dish. Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle topping over potato mixture and bake for 40 minutes.

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