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  1. Thursday, November 18, 2010

    Thanksgiving Prep: Sweet Potato Souffle

    I don’t have much to say about this recipe except that it’s wonderful. I discovered sweet potato souffle last year when my friend Mindy made it for our Thanksgiving dinner. She got the recipe from her sister who got from a friend who got it from a friend and, well, you get the idea. It’s one of those recipes.

    Well, for whatever reason, this recipe was not in my recipe box. But that situation has been remedied. The sweet potato souffle recipe now has an honored place in my {virtual} recipe box and is one of my favorite Thanksgiving dishes…along with my great-grandmother’s cranberry slush. (What? You haven’t had cranberry slush yet? Better get it on your Thanksgiving menu plan, folks. Trust me.)

    Note – I have adapted this recipe a bit from what I posted last year, after making it twice myself. Go with this version.

    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.