Twomama’s Sweet Potato Soufflé
Ingredients:
3 cups cooked mashed sweet potatoes
½ teaspoon vanilla extract
½ cup butter, melted
1 cup sugar
2 eggs, beaten
½ cup milk
Topping:
1 cup brown sugar
½ cup flour
½ cup butter cut in small pieces
1 cup pecans, coarsely chopped
In a large bowl, beat together the first six ingredients, and then pour into a lightly greased 9 x 13 inch glass baking dish.
In a food processor fitted with the steel blade, combine the topping ingredients until crumbly. Sprinkle the topping over the sweet potato mixture.
Bake in a preheated oven at 350 degrees F for 45 to 50 minutes, or until browned and bubbly.
Serves 6
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George’s notes:
- I have prepare mom’s recipe in individual ramekins and served it as a dessert. That’s why I gave it a dessert lable.
- Sweet potatoes are a Native American plant that was the main source of nourishment for early homesteaders and for soldiers during the Revolutionary War.
- Sweet potatoes are among the most nutritious foods in the vegetable kingdom. They are packed with calcium, potassium, and vitamins A and C. This is why nutritionists called them the "vegetable indispensable."
Looks good, George. My sister makes something similar- she adds pineapple to hers. I have made it any number of times for my family.
ReplyDeleteYou've added eggs to yours which makes the soufflé- she just mashes sweet potatoes.
Think I might prefer the lightness of a soufflé- let's not tell my sister!
I have never had anything like this...I love it George. You are amazing! I am getting so many ideas for Christmas Buffets which are happening soon. We, in Canada, have already had our Thanksgiving so skipping through blogs today and seeing all these wonderful dishes that many of our southern cousins are preparing for Thanksgiving celebrations are a real bonus! Thanks for posting!
ReplyDeleteI've made this numerous times and it's always a hit, except with my kids, that is. Sigh~
ReplyDeleteMaybe there's hope for them someday.
I love the fluffiness of these potatoes and the pecan topping is to die for!
Well, now! I share my mama's special potato salad, and now you have shared your mama's amazing recipe. I can guarantee you that this is on my Thanksgiving table. The pecans closed the deal-- this looks simple to make, and sounds absolutely amazing!
ReplyDeleteThis will be on our Thanksgiving table this year. Sounds so good!
ReplyDeleteWhat a great looking dish. I like the idea of preparing it in individual casseroles. I also love twomama's name. She must be a special lady.
ReplyDeleteColourful and delicious souffle.....
ReplyDeleteWow! What a wonderful sweet potato dish, and just in time. Our Thanksgiving menu is under discussion and sweet potatoes almost didn't make the final round (too similar to squash which is a must have in my neck of the woods). You've convinced me both are necessary.
ReplyDeleteMmm...the pecan topping really sells the dish. It looks amazing!
ReplyDeleteGeorge,I love sweet potato and they are great baked but this looks way too sweet and is enough to set my teeth on edge. Might have to add a bit of fresh chilli pepper to the topping.
ReplyDeleteIan
Oh does that ever look tasty. I think this will be the first Thanksgiving we had sweet potatoes with dinner.
ReplyDelete