There are usually enough ingredients to make a complete plate of the large chef salad I occasionally enjoy for dinner. This recipe yields one serving, but you may simply increase it to yield more. If you don’t like any of the components, omit them. For me, these amounts and ingredients work perfectly. More bacon is better if you like it! Create something special for you or your family. This salad is what I refer to as a “composed” salad since all the colors are highlighted by the way the items are arranged on the plate. If you choose, you can throw it away. It tastes great with ranch dressing, but blue cheese dressing would be equally good.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 (2-quart) casserole |
Ingredients
- 6 sweet potatoes
- 1 cup white sugar
- ½ cup milk
- ½ cup melted butter
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
- ½ teaspoon salt
- 1 cup dark brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup melted butter
- 1 cup chopped pecans
Instructions
- Place sweet potatoes in a large stockpot; cover with 1 inch of water. Bring to a boil over medium heat and cook until fork tender, about 20 minutes. Drain, allow to cool and remove skins.
- Preheat the oven to 350 degrees F (175 degrees C). Grease or butter a 2-quart casserole dish.
- Place potatoes in a mixing bowl; beat with an electric mixer on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
- Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.
- Allow any potato fibers to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
- To make the topping: Mix brown sugar, flour, butter, and pecans together in a small bowl. Sprinkle mixture over sweet potato mixture.
- Bake in the preheated oven until the center of the soufflé is set, about 40 minutes.
Nutrition Facts
| Calories | 569 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 14 g |
| Sodium | 346 mg |
| Sugars | 54 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I added more of the brown sugar/flour/pecan/melted butter topping to fill the wider aluminum pan more evenly-spread. Turned out great!
family loves this. I add an additional egg and beat eggs with sugar til frothy then add potato, etc.
I tripled the recipe for a graduation party…not a crumb was left! Delicious was an understatement!!!
This turned out perfectly! No substitutions.
This is my husbands favorite dish during Thanksgiving! More like a desert though, but you can easily adjust the amount of sugar. Easy to make
Made this exactly as stated and it was fantastic! It is not as sweet as it would seem. It is even fluffy and my husband said a light version of sweet potatoes. Thanks for the great recipe!
This recipe is Amazing! I made it 5 years ago for a company holiday party and it was an all time favorite! Everyone asked me for the recipe! Ian making it again this year except at a new company and I am anticipating a smash hit said well!
Could easily be a dessert
Made for Thanksgiving this year and it was delicious!! Everyone loved it.
Super yummy and sweet.
This recipe always comes out delicious. Its a hit with my family and every holiday that is the one thing that is definitely requested. I always end up making too much so this year, I’ll give most of it to my son.
The best sweet potato souffle. This will be my third year making this same recipe. My family loves it.
Way easy to make.
i reduced the sugar to 1/2 cup both white and brown and reduced the butter to 1/3 cup for potatoes and topping and the flavor is still wonderful.
Will definitely make it again. It was the hit of Thanksgiving
My husband and I loved this because we love sweet potatoes but it was much too sweet (also used candied pecans instead of regular). I will be making it again, however next time I will cut the sugar in the recipe by 1/2 and also beat the egg whites and yolks separately and much more to increase the airiness.
I added some left over butternut squash. Cut the sugar down a bit. Didn’t miss the extra sweetness.
It isn’t Thanksgiving at our home; unless we have this side dish. It is just perfect!!
Everyone liked it
I made it exactly like the recipe and everyone raved about it. Now I get requests all the time to make it! Great side dish!
I don’t boil my sweet potatoes, I bake them. No peeling, cut open length wise and potatoes practically fall out of skin. Family favorite holiday dish!