Grammy’s Sweet Potato Souffle
From Pauli McGwin, Montello
4 small cans sweet potatoes, drained and mashed
1/2 cup sugar
1/2 stick butter, melted
1/2 cup light corn syrup
2 eggs
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
Topping:
1/2 cup firmly packed light brown sugar
1/3 cup all‑purpose flour
1/2 cup butter
1/3 cup quick oats
1 cup pecans, chopped |
Combine sugar, butter, corn syrup, and eggs. Add salt, cinnamon, ginger, and nutmeg. Beat with mixer until fluffy. Add mashed potatoes and mix until well blended. Pour into a well‑greased 9x13-inch baking dish and spread evenly with a rubber spatula. Mix all the topping ingredients with a fork until it's nice and crumbly; sprinkle over the top of the sweet potatoes. Bake 350 degrees for about 45 minutes. Jiggle the pan a little and see if the potatoes are "set" or not. This is SO tasty! It is similar to pumpkin pie.
