Sweet Potato Soufflé

Here come the holidays! Whether your Thanksgiving includes dining with your kids and spouse, a few folks in your circle, or extended family members, make it a cause for celebration.

Go ahead and set a beautiful table, cook up extra comfort foods, and put on your fancy clothes (if you still have any). Whatever brings you some comfort and happiness, do it! 2020 has been tough; you deserve it.

Following is the recipe for my Sweet Potato Soufflé, one of my favorite side dishes I  like to prepare throughout the fall season. I hope you'll give it a try and have an extra special Thanksgiving!

Sweet Potato Soufflé
This Sweet Potato Soufflé is so rich and brown sugary; I’ve gotten comments that it could double as a dessert! I would not go that far, but it’s always a winning side whenever I serve it.

3 cups mashed sweet potatoes
¾ cup sugar
½ cup milk
8 tablespoons (1 stick) butter, melted
2 eggs, beaten
1 teaspoon vanilla

Topping
1 cup brown sugar
½ cup flour
½ cup milk
4 tablespoons butter, melted
1 cup chopped pecans

Heat oven to 350 F.

Cut sweet potatoes into large chunks. Bring a large pot of water to a boil. Carefully add sweet potato pieces. Cook until soft, about 20- 25 minutes. Drain and allow to cool for a few minutes.

Remove skins from cooked sweet potatoes. Place potatoes in the bowl of a stand mixer. Mix until potatoes begin to break down. Add sugar, milk, butter, eggs and vanilla and mix until thoroughly until smooth.

Pour mixture into a 13 x 9 inch baking dish coated with cooking spray.

In a medium bowl, combine topping ingredients. Pour evenly over casserole.

Bake for 30 – 40 minutes.