You ask, I deliver. Here is the recipe for the sweet potato souffle that my friend will be making this week for our feast. A nice alternative to the usual marshmallow concoction. My friend got the recipe from her sister who got it from a friend who got it from…well, you get the picture.
Sweet Potato Souffle
Base – mix together and put into a buttered glass cake pan:
- 1/2 c. sugar
- 2 eggs
- 3 c. mashed sweet potatoes
- 1 Tbsp. vanilla
- 1/2 stick melted butter
Topping:
- 1 c. brown sugar
- 1/3 c. flour
- 1 c. chopped pecans
- 1/3 c. butter (softened)
Note from reader Matty: Use softened butter and mix with the flour and brown sugar (like a crumble). Once that is sprinkled over the sweet potatoes, cover with chopped pecans.
Bake for 30 minutes at 350 degrees.
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
This is the exact recipe I am using this year. It is so good, I got it from a freind as well. Enjoy, Happy Holidays!
wow~ sounds like dessert — yummm
I was very interested in seeing your recipe as I LOVE the marshmallow topped potatoes, but would be up for an alternative. BUT, I’m very allergic to nuts so I’ll have to stick wtih teh sticky, sweet marshmallows!
happy thanksgiving!
I just saw that exact recipe on another blog and it was credited to Ruth’s Chris Steakhouse, which apparently offers this sweet potato souffle as a regular side dish. FYI. Happy Thanksgiving!
This is the way I make my sweet potatoes and everyone loves it. For the topping, I do not melt the butter. I use softened butter and mix with the flour and brown sugar (like a crumble). Once that is sprinkled over the sweet potatoes, I cover with chopped pecans. YUM!!
Great recipe. Have a happy Thanksgiving!
Matty – thank you for the tip with the butter! that’s just the little bit of info my friend mindy and I were missing!