Every cook has a signature dish. It’s the recipe that you get asked to make at each holiday gathering, or get together. One of my mom’s iconic dishes at Thanksgiving was sweet potato souffle. Mom started making these wonderful sweet potatoes many years ago after getting the recipe from our pastor’s wife. Sweet potato souffle is synonymous with Mom, and Thanksgiving.
Before I experienced the joy of this souffle, I never touched sweet potatoes. Yams with some marshmallows had no appeal to me as a child. Everything changed after the first delicious bite of these delightful sweet potatoes. This is hands down, the best sweet potato recipe.
Even though this is a classic side dish, it really could be a dessert. The sweet potatoes are light and fluffy from the eggs, with plenty of sweetness from the sugar. Toasted pecans and brown sugar on top make the perfect pairing. Sweet potato souffle is scrumptious and a great addition to any celebration.
Happy Eating!
I will praise God’s name with song and exalt Him with thanksgiving. Psalm 69:30
Sweet Potato Souffle
Ingredients
3 lbs. sweet potatoes cooked and mashed (3 cups)
½ cup butter, softened
2 eggs
1 cup sugar
1 cup milk
1 tsp. vanilla
½ tsp. salt
Topping
½ cup flour
1 cup brown sugar
1 cup finely chopped pecans
¼ cup butter, softened
Directions
- Preheat oven to 400°
- Pierce each sweet potato several times with a fork and place on a baking sheet. Bake for 50 minutes or until tender.
- Reduce the oven to 350° after removing the sweet potatoes. Cool the potatoes slightly then scoop the sweet potatoes out of the skins, and into a large mixing bowl.
- While the sweet potatoes are still hot, mash them with a potato masher, or use an electric mixer. Add the butter and mix well with an electric mixer.
- Add the eggs, sugar, milk, vanilla, and salt. Mix well with an electric mixer.
- Pour sweet potato mixture into a buttered 2 quart casserole dish.
- In a small bowl mix flour, brown sugar, pecans, and butter. Spread the topping evenly across the top of the unbaked sweet potatoes.
- Bake for 40 minutes until browned and the filling has firmed up.
- Cool for 5 to 10 minutes before serving.
- Store leftovers in the refrigerator for up to 5 days.
Notes
*The mixture is pretty runny before it’s cooked.
*The souffle is soft and will set up as it cools.
*Canned sweet potatoes work well if you don’t want to cook fresh sweet potatoes.
For this recipe and more go to Mustard Seed Sentinel, Meghan’s Corner.
https://www.mustardseedsentinel.com/post/meghan-s-corner-sweet-potato-souffle
Meghan E White 