Recipe Sweet Potato Souffle

In a large bowl combine the pecans sugar flour and butter until combined.

Recipe sweet potato souffle. Spread this evenly on top of the sweet potato mixture. Preheat oven to 350 degrees f. Add 1 2 cup all purpose flour and 1 teaspoon baking powder and process or blend just until combined about 10 seconds.

Boil the potatoes in water with 1 teaspoon of salt until tender. Combine the coconut flour brown sugar chopped nuts and melted butter. Preheat oven to 350 degrees f 175 degrees c.

Bake for 40 minutes until browned on top. Roast until tender 50 minutes. Preheat oven to 400.

Mix in a significant amount of vanilla extract to give the soufflé a remarkable sweetness. Spoon into a 2 quart oven proof baking dish. Boil for 20 minutes or until fork tender.

Step 2 preheat oven to 350 degrees f 175 degrees c. Drain the potatoes and cool to room temperature. Drain allow to cool and remove skins.

In a large stockpot cover sweet potatoes with 1 inch of water. Add the sweet potato flesh and process or blend until very smooth about 30 seconds. Combine the mashed sweet potatoes with the white sugar soft butter or margarine beaten eggs vanilla and milk.