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Sweet Potato Pecan Soufflé


  • 3 cups cooked mashed fresh sweet potatoes
  • 1 cup sugar
  • 1/2 cup milk
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • Topping: 1 cup light brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 stick butter, melted
  • 1 cup chopped Georgia pecans from Pearson Farm



Preheat oven to 350 degrees. Mash potatoes in a large mixing bowl. While still warm, fold in sugar milk, beaten eggs, vanilla, and melted butter. Stir with a wooden spoon until well combined. Turn sweet potato mixture into a 2-quart casserole dish. In a small bowl, combine light brown sugar, flour, melted butter, and chopped pecans. Spoon this topping evenly over sweet potato mixture. Bake about 40 minutes or until topping is crisp, pecans have toasted and sweet potato mixture is bubbling.

From The Kitchen Of:
Mary Pearson

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