Sweet Potato Souffle

Here is the other side dish (in addition to the Corn Casserole) that I made for our Holiday Favorites themed dinner club.  This one is truly a holiday favorite in my family as it a staple at Thanksgiving.  I'd never personally made it prior to yesterday and yet eat it annually.  I have to say that the smell of it baking and then transporting it 30 minutes in the car was nearly torture!  It comes from a local dinner theater and is so sweet that it's almost like a dessert.  Even though it's not a true family recipe, it practically is to me so I'm adding that as a tag in this entry hehe :).  For my personal tastes, I'd consider reducing the amount of total sugar in the recipe but it seemed to go well with the dinner club.  Again, only a single serving  left in the pan.

To transport our hot side dishes to our friend's house (about 30 minutes away), I had to ask Google for some advice.  I ended up using the cardboard box and clean bath towel trick and it worked like a charm.  The dishes were still surprisingly very hot when we were ready to serve it...an hour after taking it out of the oven!  So, take the dishes out of the oven, let it cool enough so it doesn't burn holes and put a lid on it.  Wrap the dish in a clean bath or beach  towel, put in a box, and you're off!

Sweet Potato Souffle
Printer-Friendly Version














Prep Time:  30 mins
Cook Time: 45 mins
Yields: 6-8 Servings

Ingredients

Sweet Potato Mixture

• 4 cups mashed sweet potatoes (canned or about 2lbs fresh)
• 1 cup sugar
• 1/2 cup milk
• 2 eggs
• 1/2 tsp. salt
• 1/3 stick butter or margarine (melted)
• 1 tsp. vanilla

Topping

• 1 cup brown sugar
• 1/2 cup flour
• 1/3 cup butter or margarine (melted)
• 1 cup pecan pieces

Directions

1. If using fresh sweet potatoes: Scrub skins well.  Add sweet potatoes to a large pot and cover with water.  Bring pot to a boil then let boil about 20 minutes.  Drain pot and allow potatoes to cool slightly.  When cool  enough to handle, peel skins (should easily come off using hands) and then return to pot and mash.
2. While sweet potatoes are cooking, prepare topping: Mix all ingredients together in a bowl and set aside. Preheat oven to 350 degrees.
3. Mix together sweet potato ingredients until well combined.  If sweet potatoes are still hot, be sure to add milk before eggs to cool the mixture slightly and prevent eggs from cooking.
4. Grease a large casserole dish and pourin sweet potato mixture.  Sprinkle topping evenly over the sweet potato mixture.
5. Bake for 45 - 55 minutes uncovered.

Source: La Comedia Dinner Theater