Sweet Potato Soufflé

Sweet potato souffle

A Thanksgiving spread in my house was not complete without a sweet potato soufflé. The version I grew up with was so deliciously sweet my mother would have seconds (or thirds) for her dessert. Given my dislike for the sweet potatoes as a kid, I tended to avoid seconds…but now I’m the one fighting to clean the dish!

photo 3This is a recipe that’s been handed down through my mom’s side of the family for years. The version I received had been typed up by my grandmother on the typewriter she refused to trade for a computer. The amounts listed on that typed copy would serve a party of 30, which is a bit larger than our family meals are now, so I’ve made a few adjustments. I’ve also omitted the extra cup of sugar it said to add to the potatoes since the topping has so much sugar.

Update: It turns out that this version is actually one my Aunt adapted from my grandmother’s recipe, which included marshmallows. So it goes with family recipes, each generation changes it a bit.

What was the dish that your completed your Thanksgiving spread?

Sweet Potato Soufflé

3-4 sweet potatoes, baked and slightly mashed
1/4 cup butter, softened
3 eggs
1/2 tbs baking powder
1/2 tbs vanilla

1/2 cup brown sugar
1/2 cup chopped pecans
1/4 cup flour
1/2 stick melted butter
pinch of salt

Preheat oven to 350 degrees

Combine sweet potatoes, butter, eggs, flour, baking powder and vanilla in a mixing bowl (or a Kitchen Aid mixer, if you have one). Mix until smooth, then pour mixture into a slightly greased souffle or baking dish.

In another bowl, combine the brown sugar, pecans, flour, butter and salt to make the topping. Topping should be slightly crumbly. Spoon topping over the sweet potato mixture.

Bake for one hour or unto slightly browned. Serve hot and enjoy!

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