Preheat oven to 375 degrees.
In a large saucepan over high heat, bring potatoes and enough water to cover to a boil. Reduce the heat, cover and simmer for 15-20 minutes, or until potatoes are soft. Drain.
In a large bowl, beat the potatoes until smooth, beat in the eggs, 1/4 c. brown sugar, 1/4 c. butter, salt, and cinnamon. Stating with 1/4 c. OJ beat in just enough to make the mixture moist and fluffy.
Scrape the sweet potato mixture into a 2-3 qt. souffle dish and smooth the surface into and even layer.
Streusel: Pulse flour, brown sugar, 1/4 t. salt in the food processor until blended, about four 1 second pulses. Sprinkle remaining butter pieces over flour mixture and pulse until crumbly mass forms, six to eight second pulses. Sprinkle nuts over the mixture and pulse to combined but large nut pieces remain, four to six 1 second pulses. Sprinkle the streusel over the sweet potatoe souffle.
Bake for 20-30 minutes or until the top is bubble all over.
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 10|
|Calories from Fat: 228 (44%)|
|Amt Per Serving||% DV|
|Total Fat 25.3g||34 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 133.2mg||41 %|
|Sodium 239.2mg||8 %|
|Potassium 654.4mg||17 %|
|Total Carbohydrate 65.8g||19 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 59.9g|
|Protein 8.6g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 514
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