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One of my very favorite holiday dishes is my Granny Grace’s Sweet Potato Souffle. As a child, I remember promising to eat all my dinner in order to get the sweet reward of that yummy souffle. Many sweet potato souffles are topped with marshmallows, but this recipe calls for a brown sugar crumble instead. The butter, brown sugar, and pecan topping make the souffle more of a decadent dessert than a common side dish. While the recipe is typically served warm, Granny Grace and I loved to save a serving to eat cold (straight from the refrigerator) for a late night snack.
Preheat oven to 350'
Boil sweet potatoes with skins on. When sweet potatoes are soft, drain water.
When potatoes are cool enough to handle, carefully peel the skins off the potatoes and place in a large mixing bowl.
Add butter, sugar, salt, evaporated milk, vanilla and eggs to the warm sweet potatoes.
With a hand mixer, thoroughly mix the sweet potato mixture into a creamy consistency.
Pour and level sweet potatoes in a greased 9x13 casserole dish.
Carefully sprinkle the brown sugar crumbles over the top of the sweet potatoes.
Place in oven on 350' and cook for 40 minutes.
For the souffle topping, mix butter, flour, sugar and chopped pecans into a crumbly mixture. Making sure that the butter is thoroughly mixed with the other ingredients.
Photo Credit: The Pink Peach Photography
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