Yield: 4 to 6 servings
3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes
3/4 cup honey
3 eggs, beaten
1/2 cup milk
8 tablespoons unsalted butter, about 1 stick, melted
1 tablespoon vanilla extract
1/2 teaspoon salt
1 cup packed light brown sugar
4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
1/2 cup self-rising cake flour
1 cup chopped pecans
Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
In a large bowl, combine the sweet potatoes, honey, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.
Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.
Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.
- Cranberry Week – Scalloped Sweet Potatoes With Cranberries and Honey (romancingthebee.com)
- Potato, Leek And Honey Gratin (romancingthebee.com)