Sweet Potato Souffle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 sweet potatoes1 cup Splenda1/2 cup milk1/2 cup melted butter1/2 tsp cinnamon1 tsp vanilla2 eggs, beaten1/2 tsp saltTopping1 cup brown sugar1/3 cup flour1/3 cup nelted butter1/ cup chopped pecans
In a large stockpot, cover potatoes with water. Boil for 20 minutes or until tender. Drain, cool and remove skins.
Heat oven to 350 degrees
Grease 2 quart casserole dish
Beat potatoes on low with an electric mixer until they begin to break up, then go to medium speed until smooth.
Reduce speed to low, add Splenda, milk, butter, vanilla, eggs, cinnamon and salt. Pour into the casserole dish.
Prepare the topping by wisking the ingredients.
Sprinkle the topping over the sweet potatoe mixture
Bake for 40 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user BILLTMAN.
Heat oven to 350 degrees
Grease 2 quart casserole dish
Beat potatoes on low with an electric mixer until they begin to break up, then go to medium speed until smooth.
Reduce speed to low, add Splenda, milk, butter, vanilla, eggs, cinnamon and salt. Pour into the casserole dish.
Prepare the topping by wisking the ingredients.
Sprinkle the topping over the sweet potatoe mixture
Bake for 40 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user BILLTMAN.
Nutritional Info Amount Per Serving
- Calories: 499.1
- Total Fat: 31.6 g
- Cholesterol: 105.0 mg
- Sodium: 344.8 mg
- Total Carbs: 55.1 g
- Dietary Fiber: 4.5 g
- Protein: 5.9 g
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