Type what you have

Ingredients

• ✓ vanilla extract
• ✓ vanilla extract
• all-purpose baking mix
• cinnamon sugar
• water
• granulated sugar
• strawberry
• banana
• peach
• blueberry
• whipped cream

Instructions

1. 1 Preheat oven and prepare the baking mix according to package directions for rolled biscuits, adding 2 teaspoons vanilla with the measure of water listed in the package directions. Roll out or pat dough into 6-inch circle on lightly floured surface; cut into 6 wedges. Place, 2 inches apart, on ungreased baking sheet. Brush tops lightly with additional water; sprinkle with cinnamon sugar.
2. 2 Bake according to package directions.
3. 3 Mix 1/2 cup water and granulated sugar in small saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 5 minutes, or until slightly thickened, to a syrup-like consistency. Remove from heat; cool slightly. Stir in remaining 2 teaspoons vanilla. Pour over the fruit in large bowl; toss gently to coat.
4. 4 Split biscuits horizontally in half. Place bottom halves of biscuits on 6 dessert plates; cover evenly with half of the fruit mixture. Top each with a serving of Reddi-wip and top half of biscuit. Spoon remaining fruit mixture evenly over biscuits; top with additional serving of Reddi-wip.

By Reddi-wip

Ingredients

• ✓ vanilla extract
• sweet potato
• butter
• white sugar
• cinnamon
• nutmeg
• salt

Instructions

1. 1 Peel and cut sweet potatoes into 1/4-inch-thick slices.
2. 2 Melt butter in a large skillet over medium heat. Add sweet potatoes.
3. 3 Mix sugar, cinnamon, nutmeg, and salt together in a medium bowl; pour over sweet potatoes; stir until well combined.
4. 4 Cover the skillet, reduce heat to low, and cook, stirring occasionally, until saweet potatoes are tender, and sugar melts and darkens, about 1 hour.
5. 5 Stir in vanilla extract just before serving.

By Pam Reed

Ingredients

• ✓ vanilla extract
• carrot
• honey
• butter
• white vinegar
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add baby carrots, cover, and steam until tender, 3 to 6 minutes. Transfer to a serving dish.
2. 2 Place honey, butter, vanilla extract, and vinegar in a small microwave-safe bowl and heat on high for 30 seconds in microwave oven; stir until combined. Pour glaze over carrots; season with salt and black pepper.

By V Rene Lord

Ingredients

• ✓ vanilla extract
• carrot
• margarine
• egg
• all-purpose flour
• baking powder
• salt
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.
2. 2 Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in butter, vanilla extract, and eggs; mix well.
3. 3 Sift flour, baking powder, salt, and sugar together. Stir into carrot mixture and blend until smooth. Transfer to the prepared casserole dish.
4. 4 Bake in the preheated oven for 45 minutes.

By LOUETTA

Ingredients

• ✓ vanilla extract
• carrot
• butter
• sugar
• all-purpose flour
• baking powder
• egg
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish.
3. 3 Bake in the preheated oven for 30 minutes. Dust with confectioners' sugar.

By Tammy

Ingredients

• ✓ vanilla extract
• cream-style corn
• corn
• milk
• egg
• butter
• white sugar
• cornstarch

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cream-style corn, whole kernel corn, milk, eggs, butter, sugar, cornstarch, and vanilla together in a bowl; pour into a 2-quart casserole dish.
3. 3 Bake in the preheated oven until pudding is cooked through and bubbling, about 1 hour.

By Michelle Bennett

Ingredients

• ✓ vanilla extract
• peanut butter
• coconut sugar
• coconut oil
• milk
• semisweet chocolate chip
• butter
• white sugar
• heavy cream

Instructions

1. 1 Beat 1/2 cup peanut butter, coconut sugar, coconut oil, and milk together in a bowl until smooth; cover and place in refrigerator.
2. 2 Melt chocolate chips in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching; stir in butter until smooth. Set chocolate mixture aside to cool to room temperature, about 10 minutes.
3. 3 Stir chocolate mixture into peanut butter mixture; cover and place in refrigerator.
4. 4 Beat remaining 1 cup peanut butter and white sugar together with an electric mixer until smooth; beat in cream until well combined. Stir vanilla extract into cream mixture; cover and refrigerate for 3 hours or up to overnight.
5. 5 Place cream mixture into the bowl of an ice cream maker; churn until soft-set and creamy, about 15 minutes. Chop chocolate mixture into pieces; mix about 1 cup chocolate mixture into ice cream.
6. 6 Sprinkle remaining pieces of chocolate mixture over ice cream to serve.

By Francine Lizotte Club Foody

Ingredients

• ✓ vanilla extract
• rice
• evaporated milk
• raisin
• egg
• white sugar
• brown sugar
• custard powder
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Whisk rice, evaporated milk, raisins, eggs, white sugar, brown sugar, custard powder, and vanilla extract together in a bowl; pour into the prepared dish. Sprinkle nutmeg over rice mixture.
3. 3 Bake in the preheated oven until a knife inserted into the center of pudding comes out clean, about 30 minutes.

By Cathy

Ingredients

• ✓ vanilla extract
• cooking spray
• soy milk
• white sugar
• vegetable shortening
• salt
• all-purpose flour
• cornmeal
• baking powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x5-inch baking pan with cooking spray.
2. 2 Beat 1/2 cup soy milk, sugar, vegetable shortening, salt, and vanilla extract together in a large bowl until well blended.
3. 3 Mix flour, cornmeal, and baking powder together in a bowl. Stir flour mixture into sugar mixture, alternating with the remaining 1 cup soy milk. Beat until well blended. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

By Arielle

Ingredients

• ✓ vanilla extract
• sweet potato
• egg
• white sugar
• heavy cream
• pecan
• brown sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
2. 2 Combine sweet potatoes, eggs, white sugar, heavy cream, and vanilla extract in a bowl; transfer to the prepared dish.
3. 3 Combine pecans, brown sugar, flour, and butter; mix until crumbly. Sprinkle over sweet potato mixture.
4. 4 Bake in the preheated oven for 30 minutes.

By MKENNON

Ingredients

• ✓ vanilla extract
• white sugar
• salt
• butter
• egg
• all-purpose flour
• baking powder
• cornmeal
• milk

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet.
2. 2 In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
3. 3 Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.

By Trish

Ingredients

• ✓ vanilla extract
• cooking spray
• purple yam
• brown sugar
• butter
• salt
• cornstarch
• water
• coconut

Instructions

1. 1 Spray the inside of a slow cooker with cooking spray.
2. 2 Place one layer of yam slices in the prepared slow cooker and sprinkle with brown sugar until covered. Repeat layers until all yams are placed in slow cooker.
3. 3 Mix melted butter, vanilla extract, and salt together in a small bowl; pour over yams in the slow cooker.
4. 4 Cook until yams are soft when pricked with a fork, 4 hours on Low or 2 hours on High. Transfer yams to a serving dish.
5. 5 Pour juices from the slow cooker into a small saucepan and heat over medium-low until juices reach a soft boil.
6. 6 Stir together cornstarch and water in a small bowl until smooth; add to the juices in the saucepan and continue to boil, stirring constantly, until sauce has thickened. Pour sauce over yams and sprinkle with shredded coconut.

By Yoly

Ingredients

• ✓ vanilla extract
• all-purpose flour
• sugar
• cocoa powder
• salt
• baking soda
• water
• vegetable oil
• white vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan.
2. 2 Sift flour, sugar, cocoa powder, salt, and baking soda together into a bowl; beat in water, oil, vinegar, and vanilla until smooth, about 1 minute. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack before removing from cake pan, about 1 hour.

By Quentin Whitcomb

Ingredients

• ✓ vanilla extract
• egg noodle
• apricot preserves
• egg
• butter
• white sugar
• salt
• cottage cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12 inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a large bowl, stir together the apricot preserves, eggs, butter, sugar, vanilla extract, and salt, and mix to thoroughly combine. Fold in the cottage cheese and noodles, and spoon the mixture into the prepared baking dish.
4. 4 Bake in the preheated oven until the center of the kugel is cooked and set, about 50 minutes. Remove the kugel and top with Cheddar cheese, return to the oven, and bake until the cheese is browned and bubbling, about 10 minutes. Let the kugel rest for 10 minutes before serving.

By 440DartRacer

Ingredients

• ✓ vanilla extract
• yam
• water
• brown sugar
• pineapple juice
• butter
• cinnamon
• nutmeg
• cornstarch
• water

Instructions

1. 1 Line a slow cooker with a slow cooker liner or grease with cooking spray.
2. 2 Place yams in the bottom of the slow cooker. Top with water, brown sugar, pineapple juice, butter, vanilla, cinnamon, and nutmeg. Stir to evenly distribute sauce.
3. 3 Cook on Low for 2 hours. Stir.
4. 4 Stir cornstarch and water together in a small bowl to make a slurry. Add to slow cooker and stir to incorporate.
5. 5 Cook until yams are fork-tender and sauce has thickened, about 1 hour more.

By Yoly

Ingredients

• ✓ vanilla extract
• sweet potato
• butter
• heavy cream
• brown sugar
• salt
• pecan
• maple syrup
• egg
• maple syrup

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place sweet potatoes onto the prepared baking sheet.
3. 3 Bake in the preheated oven until soft, 45 minutes to 1 hour. Remove from the oven and cool slightly before peeling and placing into a large bowl.
4. 4 Reduce the oven temperature to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
5. 5 Mash warm potatoes with butter, cream, vanilla, brown sugar, salt, 1 cup pecans, 1/2 cup maple syrup, and beaten eggs. Spread potato mixture into the prepared casserole dish; sprinkle with remaining 1/4 cup pecans and 2 tablespoons maple syrup.
6. 6 Bake in the preheated oven until thoroughly hot, 30 to 35 minutes.

By JENNYWRITES

Ingredients

• ✓ vanilla extract
• new york strip steak
• worcestershire sauce
• salt
• pepper
• red wine
• cherry
• sugar
• cornstarch
• water

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate. Rub the New York steaks on both sides with the Worcestershire sauce, then season to taste with salt and pepper.
2. 2 Cook the steaks on the preheated grill until they are beginning to firm, and are hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Once the steaks are done, cover them with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
3. 3 While the steaks are cooking, prepare the cherry sauce by bringing the red wine to a boil in a saucepan over medium-high heat; boil for 5 minutes. Stir in the cherries, sugar, and vanilla extract. Return to a boil, then reduce heat to medium, and simmer until the cherries are tender, 5 to 7 minutes. Dissolve the cornstarch in the water, then stir into the simmering cherry sauce. Cook for a few minutes until the cherry sauce thickens. Pour the sauce over the steaks to serve.

By ainsliek

Ingredients

• ✓ vanilla extract
• water
• active dry yeast
• pineapple juice
• white sugar
• egg
• butter
• water
• ginger
• all-purpose flour

Instructions

1. 1 Pour warm water into a bowl; add yeast and let stand until it begins to form a creamy foam, about 10 minutes.
2. 2 Beat yeast mixture, pineapple juice, sugar, eggs, melted butter, 1/2 cup water, vanilla, and ginger together in a large bowl. Stir in 1/2 of the flour until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition to form a stiff dough.
3. 3 Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, lightly grease three round cake pans; set aside.
4. 4 Deflate dough and turn it out onto a well floured surface. Divide dough into three equal pieces and form into round loaves. Place the loaves in the prepared cake pans; cover with a towel and let rise in a warm place until doubled in volume, about 40 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake loaves in the preheated oven until top is golden brown, and the bottom of a loaf sounds hollow when tapped, about 25 to 30 minutes.

By Saundra

Ingredients

• ✓ vanilla extract
• sweet potato
• white sugar
• butter
• milk
• egg
• pecan
• brown sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
2. 2 Place sweet potatoes and their liquid in a medium saucepan; bring to a boil over medium heat.
3. 3 Remove sweet potatoes from the heat and drain.
4. 4 Transfer sweet potatoes to a medium bowl; mash with a fork or potato masher until mostly smooth.
5. 5 Add white sugar, butter, milk, eggs, and vanilla extract; mix until well combined.
6. 6 Spread sweet potato filling evenly in the prepared baking dish.
7. 7 Mix pecans, brown sugar, flour, and butter in a separate bowl until topping is crumbly.
8. 8 Sprinkle over sweet potato filling.
9. 9 Bake in the preheated oven until topping is golden brown and sweet potato filling is heated through, about 35 minutes.

By Nancy

Ingredients

• ✓ vanilla extract
• sweet potato
• sugar
• butter
• milk
• egg
• brown sugar
• all-purpose flour
• butter
• pecan

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix mashed sweet potatoes, sugar, 1/2 cup melted butter, milk, eggs, and vanilla extract together in a large bowl; spread into the prepared baking dish.
3. 3 Mix brown sugar and flour together in a small bowl; cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle streusel mixture over sweet potatoes.
4. 4 Bake in the preheated oven until golden brown, about 25 minutes.

By SUZANNE

Ingredients

• ✓ vanilla extract
• acorn squash
• butter
• brown sugar
• all-purpose flour
• pecan
• egg
• white sugar
• half and half
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Roast squash cut-side up on a baking sheet in the preheated oven until flesh is soft, about 50 minutes. Remove squash from the oven and cool, then scoop flesh into a mixing bowl or the bowl of a food processor.
3. 3 Meanwhile, prepare topping by mixing 2 1/2 tablespoons butter in a medium bowl with brown sugar and flour until crumbly. Stir in pecans. Set aside until needed.
4. 4 Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease an 11x7-inch baking dish.
5. 5 Beat or process squash flesh until smooth. Add eggs, white sugar, half-and-half, remaining 2 1/2 tablespoons butter, vanilla, and salt; process until well-blended. Spoon mixture into the prepared baking dish. Sprinkle brown sugar topping mixture over squash.
6. 6 Bake in the preheated oven until topping is lightly brown, about 40 minutes.

By Lana

Ingredients

• ✓ vanilla extract
• butternut squash
• sweetened condensed milk
• egg
• butter
• heavy cream
• sugar
• brown sugar
• all-purpose flour
• butter
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
2. 2 Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, whipping cream, and sugar.
3. 3 Pour into prepared casserole dish. Prepare topping, if desired: combine brown sugar, flour, 1/3 cup butter, and chopped nuts. Mix together and sprinkle over squash.
4. 4 Bake in preheated oven until set and edges begin to bubble, 30 to 45 minutes.

By Jiniwin Schroeder

Ingredients

• ✓ vanilla extract
• water
• egg
• salt
• lemon extract
• molasses
• honey
• sugar
• milk powder
• butter flavored shortening
• bread flour
• active dry yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle for a 2 pound batch; press Start. The dough can be a bit sticky, so you may want to add a little bit more bread flour as it mixes.
2. 2 When the dough cycle is complete, turn the risen dough out on a lightly floured surface and divide into twelve equal pieces. Form the pieces into rounds and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. 3 Bake in preheated oven for 15 minutes, until golden brown.

By CHIPPENDALE

Ingredients

• ✓ vanilla extract
• sweet potato
• butter
• white sugar
• milk
• egg
• brown sugar
• coconut
• pecan
• all-purpose flour
• butter

Instructions

1. 1 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and peel.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl. Beat milk, eggs, and vanilla into sweet potato mixture using an electric mixer until smooth; pour 1/2 of the mixture into a 9x13-inch casserole dish.
4. 4 Make the topping: Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons melted butter until evenly coated. Sprinkle 1/2 of the topping over sweet potato mixture in the baking dish. Pour remaining sweet potato mixture over topping and sprinkle with remaining topping.
5. 5 Bake in the preheated oven until cooked through and topping is lightly browned, about 1 hour.

By bakerbaker

Ingredients

• ✓ vanilla extract
• sweet potato
• white sugar
• milk
• egg
• salt
• cinnamon
• brown sugar
• pecan
• all-purpose flour
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
3. 3 Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
4. 4 Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
5. 5 Bake in preheated oven until pecan topping is hard, about 1 hour.

By Mienna

Ingredients

• ✓ vanilla extract
• sweet potato
• egg
• white sugar
• butter
• heavy cream
• cinnamon
• salt
• brown sugar
• pecan
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position. Lightly grease a 9x13-inch baking dish.
2. 2 Bake sweet potatoes in the preheated oven on the center rack until a knife inserted into the centers easily glides through, about 35 minutes. Let cool enough to handle, then peel and mash in a large bowl.
3. 3 Add eggs, sugar, 1/4 cup butter, heavy cream, vanilla, cinnamon, and salt to mashed potatoes; mix well and transfer to the prepared baking dish.
4. 4 Combine remaining 1/4 cup butter, brown sugar, pecans, and flour in a medium bowl. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over sweet potato mixture.
5. 5 Bake in the preheated oven until topping is crisp and lightly browned, about 30 minutes.

By Heather

Ingredients

• ✓ vanilla extract
• cooking spray
• carrot
• butter
• egg
• white sugar
• allspice
• nutmeg
• ground ginger
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 10 to 15 minutes. Place carrots to a large bowl and mash. Stir melted butter, eggs, sugar, vanilla extract, allspice, nutmeg, ginger, salt, and black pepper into carrots. Transfer carrots into prepared casserole dish.
3. 3 Bake in the preheated oven until set, about 40 minutes.

By e-niunia

Ingredients

• ✓ vanilla extract
• creamed corn
• all-purpose flour
• milk
• egg
• white sugar
• salt
• vegetable oil
• baking powder
• black pepper
• oil

Instructions

1. 1 Combine creamed corn, flour, milk, egg, sugar, salt, 2 teaspoons oil, baking powder, vanilla extract, and pepper in a bowl to create a thick batter. Add more flour to the mixture if it seems too thin.
2. 2 Heat oil in a large deep skillet over medium-high heat.
3. 3 Test the readiness of the oil by dropping a small drop of batter into the oil; it should immediately start to bubble and cook, indicating that the oil is hot enough. Carefully drop tablespoons of batter into the hot oil. Cook no more than 4 fritters at a time to avoid cooling the oil, which causes the fritters to absorb more oil than necessary.
4. 4 Cook fritters in the hot oil for 1 1/2 to 2 minutes. Turn over and cook until both sides are golden brown, about 1 minute more. Lift from the oil and place on a paper towel to drain. Continue with remaining batter.

By sanna_maki

Ingredients

• ✓ vanilla extract
• sweet potato
• egg
• white sugar
• milk
• butter
• salt
• brown sugar
• all-purpose flour
• butter
• pecan

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Put sweet potatoes in a medium saucepan; cover with water. Cook over medium-high heat until tender, 10 to 15 minutes. Drain and transfer to a large bowl.
3. 3 Mash sweet potatoes with a fork. Add eggs; mix until well combined. Add sugar, milk, butter, vanilla extract, and salt; mix until smooth. Transfer to a 9x13-inch baking dish.
4. 4 Mix brown sugar and flour together in a medium bowl. Cut in butter with a pastry cutter until mixture resembles coarse crumbs; don't overmix. Stir in pecans. Sprinkle topping over sweet potato mixture.
5. 5 Bake in the preheated oven until topping is lightly browned, about 30 minutes.

By TINA B

Ingredients

• ✓ vanilla extract
• sweet potato
• sugar
• milk
• butter
• egg
• salt
• brown sugar
• pecan
• all-purpose flour
• butter

Instructions

1. 1 Place sweet potatoes in a large stockpot; cover with 1 inch of water. Bring to a boil over medium heat and cook until fork-tender, about 20 minutes. Drain, cool, and remove skins.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease or butter a 2-quart casserole dish.
3. 3 Place potatoes in a large bowl; beat with an electric mixer on low speed until potatoes begin to break up. Increase speed to medium-high; continue blending until smooth.
4. 4 Reduce speed to low and add white sugar, milk, 1/2 cup butter, eggs, vanilla extract, and salt; continue mixing until well combined.
5. 5 Remove and discard any potato fibers on the beaters. Pour mixture into the prepared casserole dish.
6. 6 Mix brown sugar, pecans, flour, and 1/3 cup butter together in a medium bowl until crumbly. Sprinkle topping over potato mixture.
7. 7 Bake in the preheated oven until center of soufflé is set, about 40 minutes.

By Jane Cagle