Monday, November 12, 2012

Sweet Potato Souffle

It just wouldn't be Thanksgiving at our house without my Grandmother's Sweet Potato Souffle. As long as I can remember, this dish of whipped sweet potatoes topped with a brown sugar pecan streusel was always on our Thanksgiving table.  If my Grandmother wasn't having dinner with us one year, than my Mother always made it in her place. I've always loved sweet potato souffle even when, as a child, I didn't like sweet potatoes in any other form. I guess when you pretty much dress this vegetable up as dessert I was definitely not going to complain. I know a lot of people like their sweet potato casserole topped with marshmallows but, I really love the delicious crunchy streusel topping that is so good with the creamy sweet potatoes.

 I thought it would be the perfect recipe to share as we are about a week away from Thanksgiving. The sight of it bubbling in the oven and that delicious caramel smell from the brown sugar and the sweet potatoes baking together has such a nostalgic effect on me.  What are the dishes you are most looking forward to this Thanksgiving?

This dish serves about 6-8 so I would plan to double this if you are having a lot of people over, or if you want leftovers. I would say this dish makes a nice normal dinner sized portion but definitely plan to double if you want Thanksgiving-sized portions! :) I like to use my handheld or stand mixer to really make sure the sweet potatoes are nice and whipped before I sprinkle on the streusel topping.

Sweet Potato Souffle

For the sweet potatoes:
3 cups mashed cooked sweet potato
3/4 cup sugar
2 eggs
1 tbsp. vanilla
1/2 tsp. salt
1/2 cup unsalted butter, softened

Instructions:  Peel and slice sweet potatoes into even sized pieces.  Put in a stock pot and cover with cold water.  Bring to a boil and then simmer until fork tender, about 20-25 minutes.  Drain potatoes and mash with a potato masher.

Preheat oven to 350 degrees.  Lightly butter a casserole dish.

Mix the mashed potatoes with the sugar, eggs, vanilla, salt, and butter.  Mix thoroughly until the ingredients are well-combined and the sweet potatoes are very smooth with no lumps.  I like to use my handheld mixer for this so the sweet potatoes get a nice whipped consistency.  Pour sweet potatoes into prepared casserole dish.  Prepare the topping and sprinkle over sweet potatoes.  Bake at 350 degrees F for 25-30 minutes or until topping is golden and sweet potatoes are bubbly.

For the Topping:
1 cup brown sugar (light or dark is fine, but I prefer dark for this)
1/3 cup flour
1 cup chopped pecans
1/4 tsp. salt
1/3 cup unsalted butter, softened

Mix all of the ingredients together.  Using a pastry blender or fork, cut in the butter until the mixture is the texture of course crumbs.  Sprinkle over sweet potatoes and bake.

Serves 6-8

1 comment:

  1. I was going to make sweet potato tater tots, but I'll have to get enough to make this souffle as well!


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