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Christmas Desserts Dinner Side Dish Thanksgiving

Sweet Potato Souffle

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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.

Sweet Potato Souffle

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.

Enjoy!

This recipe rocks holiday meals!

Sweet Potato Souffle

Sweet Potato Souffle

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Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

This can be made several days in advance. Store covered in the fridge. If cold from the fridge plan on baking 1 hour.
Tried this recipe?Let us know how it was!

 

signature-sherri

 

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10 Comments

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Comments

  1. Tammy says

    November 20, 2013 at 8:34 am

    oh this looks ridiculous – changing up my normal sweet potato dish to this – THANK YOU

    Reply
    • Sherri says

      November 20, 2013 at 9:20 am

      You scared me for a minute there, Tammy! You and your guests will love it. I don’t think my family would stand for it if I didn’t make it.

      Reply
  2. Dorene says

    November 21, 2013 at 11:03 pm

    Can we cheat and use canned yams in place of the sweet potatoes? 🙂

    Reply
    • Sherri says

      November 22, 2013 at 4:20 am

      That’s not cheating! Go right ahead. Sometimes I can’t find sweet potatoes and use yams. I prefer sweet potatoes because yams are harder and take a little longer to cook/boil, but they will work just fine. Enjoy your holiday Dorene!

      Reply
  3. Cynthia says

    November 22, 2013 at 9:22 am

    This looks delish….but how many does it feed, will be making this for Thanksgiving. looks easy and yummy…thanks

    Reply
    • Sherri says

      November 22, 2013 at 11:28 am

      I make one pan for a crowd of 14 or 15 and we don’t have a bit of leftovers, even with all the other good things on the table. But even when I have made two, I still don’t have leftovers. So it kind of depends, because this seems to be a dish that however much you make, that is how much they will eat.

      Reply
  4. Amanda says

    November 20, 2014 at 10:21 pm

    Has anyone tried this with gluten free flour instead of regular wheat flour? I usually make sweet potato fluff (recipe can be found at allrecipes.com) but it also contains flour. I was recently diagnosed with a gluten allergy so I am new to replacing regular flour with the gluten free stuff. Thanks for your input!

    Reply
    • Sherri says

      November 22, 2014 at 6:14 am

      My sister Tracy use Jules gluten free flour and loves it. These are a few recipes she has had success with. I think it would work well with this. Have a happy Thanksgiving!

      Reply

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Come join Sherri, Tracy and Debbie as we share fun ideas to do with grandkids! With 12 grandchildren between us (and more to come!) we are loving this time of life and want to share what we are doing to make lasting memories and to uplift and support our families. We hope you come back often!

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