Sweet Potato Soufflé!

Hey Guy’s! Welcome back to my channel. In today’s video I’m going to show you how to make a Sweet Potato Soufflé with a Strudel Topping covered in Marshmallows.
Every time we go to Golden Corral Jalayla always gravitates to the Sweet Potato Soufflé.
Whenever I go to Wade’s Restaurant I like it but it’s never as good as one that’s homemade.
This soufflé is going to go perfectly with my New Years dinner.
I hope that y’all will give it a try😉

Sweet Potato Soufflé:
Filling:
6 Medium Sweet Potatoes, washed and scrubbed
1/2 Cup Evaporated Milk
1/2 Cup Brown Sugar
1/2 Stick Butter, melted
4 Tablespoons White Sugar
1 Teaspoon Apple Pie Spice
1/2 Teaspoon Nutmeg
1 Tablespoon Vanilla Extract
1/8 Teaspoon Salt
Bake potatoes in the oven until they are done.
Once done and cooled remove the skins and any bad spots and strings. Place them in a medium sized mixing bowl. Beat the potatoes with an electric mixer until smooth. Add the remaining ingredients that are for the filling and mix with the mixer until everything is smooth.
Get a 9 X 13 inch baking dish and spray it wirh Pam nonstick spray or coat it with butter.
Spread the sweet potato filling in the baking dish and place it in a 375 degree oven to heat through while you are making the topping.

Topping:
4 Tablespoons Butter
1/4 Cup Brown Sugar
1/4 Cup All Purpose Flour
1 Teaspoon Cinnamon
1/2 Cup Chopped Pecans
In a small bowl mix together the first 4 ingredients until its crumbly. Mix in pecans.

Remove sweet potatoes from the oven. While the filling is still hot spread half of the marshmallows over it. Next sprinkle half of the strudel mixture on top of the marshmallows. Repeat with the remaining marshmallows them strudel mixture. Bake for 10 to 15 minutes or until the marshmallows are a golden brown. Serve warm or hot. Enjoy!