This creamy, comforting baked sweet potato soufflé is such a yummy side dish with its nutty, coconut topping, it could almost serve as a dessert. I am always asked for this recipe – it is that good!
3 cups cooked and mashed sweet potatoes
¾ cup white sugar
⅓ cup butter, softened
2 ⅓ eggs
1 teaspoon vanilla extract
½ cup milk
1 cup flaked coconut
⅓ cup all-purpose flour
1 cup packed brown sugar
1 cup chopped nuts
⅓ cup melted butter
Step 1 Preheat oven to 350 degrees F (175 degrees C).
Step 2 Combine the mashed sweet potatoes with the white sugar, soft butter, beaten eggs, vanilla, and milk. Spoon into a 2-quart oven proof baking dish.
Step 3 Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
Step 4 Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.