Sweet Potato Suffle

Thanksgiving Menu

Growing up, I remember an uncle of mine would bring sweet potato souffle to the table, but honestly I could never get past the combination of sweet potatoes and marshmallows... Fast forwarding several years, I was re-introduced to a slight variation on the dish and really like it! The crunchy brown-sugary nut topping, really sealed the deal. The flavor is very fitting for fall and reminds me somewhat of a crustless pumpkin pie.  In other words, its like getting dessert served with dinner!

This recipe came from another sister-in-law and is the one we chose to use this year.  However, a friend shared her recipe with me and it was almost exactly the same other than the sugar and butter in the souffle itself, were cut by almost a 1/3 and plenty sweet, so it is easy to reduce both and still be tasty!

Sweet Potato Soufflé

3 cups cooked sweet potatoes (boil the same way you would mashed potatoes)

4 tbsp butter

1/2 cup milk

2 eggs

1/2 salt

1 tsp vanilla

1 sugar

-Blend together until creamy.

-Spread into a 9x13 for a thinner Souffle or a 8x8 for a thicker version

Topping

1/3 cup brown sugar

1/3 cup flour

1 cup chopped pecans

4 tbsp butter (softened)

-Combine together to form a crumb-like mixture.  

-Sprinkle on top of souffle and bake at 350 degrees for 30 minutes.