This is another side dish that appears at every holiday dinner and I can’t imagine a holiday without it. The silky sweet potatoes topped with a crunch sweet topping, it doesn’t get much better than this. Technically, I am not sure if this is a souffle but it doesn’t really matI’ve cut down the sugar and butter and it is just as good. This dish is best served the day of so the topping is crunchy but we eat leftovers without any complaints too.J
Sweet Potato Soufflé
3 cups mashed sweet potatoes (about 2 lbs of sweet potatoes, peeled, chopped, boiled until soft, and mashed)
⅛ teaspoon salt
½ cup granulated sugar
⅓ cup unsalted butter, melted
1 ½ teaspoon vanilla extract
½ cup milk
1 cup pecans, chopped
¼ cup light brown sugar
1 Tablespoon all purpose flour
1 ⅔ Tablespoon unsalted butter
1. Preheat oven to 350F
2. Make sure potatoes do not have any lumps, add remaining ingredients for potatoes (through the milk) and mix. Place in a buttered baking dish.
3. Bake for 20-30 minutes or until set.
4. While potatoes are baking mix together brown sugar and flour, then cut in the butter with a pastry cutter, fork, or your fingers, until the mixture looks like crumbs. Add chopped pecans.
5. Add topping to baked sweet potatoes and place back in the oven for 10 minutes more.
Source: Zora Calder From Dinner on the Grounds Broadmoor Baptist Church, Memphis, TN