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Diana Barrios Treviño’s Sweet Potato Soufflé

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Diana Barrios Trevino

This recipe is one that the Barrios-Treviño family looks forward to ever year at Thanksgiving. A touch of almond extract in the recipe is the “secret” ingredient that helps make this dish a standout. To watch a video of Diana Barrios Treviño making this dish, click here.

Sweet Potato Soufflé

2 cups mashed, cooked sweet potatoes
2 eggs, beaten
1 1/4 cups sugar
12 tablespoons (1 1/2 sticks) butter, melted and divided equally between 2 small bowls
1 cup milk
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon almond extract
1/4 cup crushed cornflakes
1/2 cup packed brown sugar
1/2 cup chopped pecans

Preheat oven to 400 degrees.

[amazon-product]0375760970[/amazon-product]Combine sweet potatoes, eggs, sugar, half the butter, milk, nutmeg, cinnamon and almond extract in large bowl, mixing well. Pour into a buttered baking dish or pie plate and bake 20-25 minutes until set.

Combine cornflakes, brown sugar, nuts and remaining butter, mixing well.  Spread over the sweet potatoes and return to oven to bake for another 10 minutes.

Makes 10-12 servings.

From “Los Barrios Family Cookbook” by Diana Barrios Treviño

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