I am a west coast girl living in the south and I have learned from my southern friends that sweet potatoes are Saweet! I love ’em baked, broiled, fried, mashed, in desserts and savory sides. Can’t get enough of ’em! Have you tried Crash Hot Sweet Potatoes yet? I could eat them every day of the week. Sweet Potato Souffle has become one of the most beloved recipes on our Thanksgiving table. It doesn’t matter how many batches I make, I never have leftovers. Maybe if I hide one ramekin in the back of the fridge, I can have some the next day.
Normally I make my Sweet Potato Souffle in a good ‘ole 9X13 pan, but the ramekins make a fun presentation, and I couldn’t resist. One of my favorite things about this recipe is that I can make it a few days ahead and keep it in the fridge. I just add a little to the baking time to adjust because it is going in the oven cold. It makes meal prep so much easier.
We love our creamy mashed Saweet! Potatoes with a heap of brown sugar pecan topping. In fact, we bury it in the stuff. Mmmmm! It bakes up into a cruncy sweet layer that is heaven. It is the perfect combo. Does it sound like more of a dessert to you than a Thanksgiving side? Me too, but we still use it as side because it is a nice contrast to all the savory things on our plate.
This recipe rocks holiday meals!
Sweet Potato Souffle
- 4 large sweet potatoes
- 1/2 cup sugar
- 1 egg
- 1/4 cup butter
- 1 tsp vanilla
- 1/4 cup milk
- 1 1/2 cup pecans - roughly chopped
- 1 1/2 cup brown sugar
- 1 1/2 cup butter
- 1 1/2 cup flour
- Preheat oven to 350 degrees fahrenheit.
- Peel potatoes, and cut up for even boiling. boil until tender, drain and mash well.
- Add sugar, egg, butter, vanilla and milk; mix well.
- Spread into a 2 quart casserole dish or 8 ramekins.
- Melt butter. Add brown sugar, flour and nuts. Crumble evenly over sweet potatoes and bake uncovered for 30-45 minutes.