Sweet Potato Souffle
From Someone Somewhere...with a few Jane Maynard adaptations
  • Base:
  • ¾ cup sugar (over the years I've reduced more and more until I didn't even add sugar at all, so consider the sugar optional, but at the very least you can definitely do less than ¾ cup)
  • 3 eggs
  • 5 roasted and mashed up sweet potatoes (I usually do 6)
  • 1 Tbsp. vanilla
  • 6 tablespoons melted butter
  • ½ tsp. salt
  • Topping:
  • 1 c. brown sugar
  • ⅓ c. flour
  • ⅓ c. butter, either softened to room temp or cut into a bunch of little chunks
  • 1 c. chopped pecans
  1. Preheat oven to 350ºF.
  2. Mix the "Base" ingredients together in a medium-large bowl. Spread in a 9x13 pyrex dish.
  3. Mix together the brown sugar, flour and butter with a pastry blender or fork until crumbly.
  4. Mix in the chopped pecans, then spread topping evenly over the sweet potatoes. I like to use the pastry blender even after adding the pecans to crunch them up a bit more.
  5. Bake for 30 minutes at 350 degrees.
Recipe by This Week for Dinner at https://thisweekfordinner.com/thanksgiving-prep-sweet-potato-souffle-2/