Sweet Potato Souffle

Serves 10 to 12

Maria Leija

This is a great dish for Thanksgiving meal.

ingredients

2/3 cup all-purpose flour, divided
1 cup pecans, chopped
1 cup firmly packed light brown sugar
1/2 cup melted butter, divided
1 cup granulated white sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground ginger (may sub ground cloves)
1 (14 1/2 oz) can mashed sweet potato (or boil about 3 fresh sweet potato until tender and mash)
1/4 cup milk
1 tsp grated orange zest (rind)
2 tbsp Grand Marnier, triple sec or fresh orange juice
1 tsp pure vanilla extract
2 large eggs, lightly beaten

1
Preheat oven to 350 degrees. Spray a 13 by 9 inch baking pan with vegetable oil.
2
In a small bowl, combine 1/3 cup of the flour, pecans, and brown sugar. Stir in 1/4 cup of the butter with a fork until crumbly. Set aside.
3
In a large bowl, whisk together remaining 1/3 cup of the flour, sugar, cinnamon, nutmeg, and ginger. Add remaining 1/4 cup of the butter, sweet potatoes, milk, orange zest, Grand Marnier or triple sec or orange juice, vanilla, and eggs. Beat until combined.
4
Pour sweet potato mixture into the prepared pan and sprinkle evenly with the pecan mixture. Bake about 40 minutes.