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Thelma Moore's sweet potato souffle

Time 45 minutes
Yields Serves 8 to 10
Thelma Moore’s sweet potato souffle
(Glenn Koenig / Los Angeles Times)
1

Heat the oven to 400 degrees.

2

In a large bowl, whisk together the mashed sweet potatoes, granulated sugar, eggs, cinnamon, nutmeg and milk until thoroughly combined. Whisk in half (1/4 cup plus 2 tablespoons) of the melted butter.

3

Pour the mixture into a shallow, 2-quart casserole and bake for 20 minutes.

4

While the sweet potatoes are baking, assemble the topping. In a medium bowl, combine the corn flakes, pecans, brown sugar and remaining (1/4 cup plus 2 tablespoons) melted butter.

5

After 20 minutes, sprinkle the topping over the sweet potatoes. Bake for an additional 10 minutes. Remove and cool slightly before serving.

Shared by Thelma’s daughter, Valerie. She uses drained canned sweet potatoes.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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