sweet potato souffle Archives - TGIF - This Grandma is Fun https://www.thisgrandmaisfun.com/tag/sweet-potato-souffle/ Putting a new face on Grandparenting Sat, 07 Nov 2020 01:14:50 +0000 en-US hourly 1 https://www.thisgrandmaisfun.com/wp-content/uploads/2020/11/favicon-125x125.png sweet potato souffle Archives - TGIF - This Grandma is Fun https://www.thisgrandmaisfun.com/tag/sweet-potato-souffle/ 32 32 Sweet Potato Souffle https://www.thisgrandmaisfun.com/sweet-potato-souffle/ https://www.thisgrandmaisfun.com/sweet-potato-souffle/#comments Mon, 18 Nov 2013 10:45:12 +0000 http://www.madefrompinterest.net/?p=9376 No matter how much of this Sweet Potato Souffle I make at Thanksgiving, I never have leftovers!

Hello Tastes of Lizzy T fans! I am Sherri, the baby sister in the trio of sisters over at Made From Pinterest, and I can't wait to share one of my favorite recipes for Thanksgiving dinner. No matter how many batches of this I make each year, I never have leftovers! We eat it as a side to counter all the savory dishes at our Thanksgiving table, but honestly, it is more like a dessert. If you do have leftovers (unlikely), it is just as good warmed up in the days that follow. And one of my favorite things about this recipe is that it can be made a day or two in advance. Just plan on a little longer cooking time since it is starting out cold from the fridge.

Perfectly southern Sweet Potato Souffle. This base gets topped with a brown sugar pecan topping that is out of this world No matter how much I make, I never have leftovers #sweetpotato #thanksgiving

I grew up in the West, but have lived in the South for the last 17 years. I have always loved down home country style comfort food, but somehow growing up in the West, I missed out on sweet potatoes, which are a southern favorite. Since living in the south, sweet potatoes are something I have come to love. They can be sweet or savory, baked, fried, boiled, smashed, it's all good! This recipe is clearly in the sweet category. We like ours loaded with the crunchy pecan topping.

The brown sugar pecan crumble topping on this Sweet Potato Souffle is what makes it incedible. No matter how much I make of this for Thanksgiving, I never have leftovers! #sweetpotato #thanksgiving #sidedish

For a crowd, I make this in a normal casserole pan. You know, the good old 9X13. But the presentation is really fun in ramekins as well. Maybe if I hide one ramekin in the fridge and pretend it got lost, I would get to have some the next day! I hope you will enjoy this delicious make ahead dish for your holiday menu planning. We are so glad to get to "visit" with the readers at Tastes of Lizzy T.

Sweet Potato Souffle
Author: Sherri@MadeFromPinteret.net
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
  1. Preheat oven to 350 degrees fahrenheit.
  2. Peel potatoes, and cut up for even boiling. boil until tender, drain and mash well.
  3. Add sugar, egg, butter, vanilla and milk; mix well.
  4. Spread into a 2 quart casserole dish or 8 ramekins.
  5. Melt butter. Add brown sugar, flour and nuts. Crumble evenly over sweet potatoes and bake 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.

 

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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
Print

Sweet Potato Souffle

Author Sherri@MadeFromPinteret.net

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.

 

signature-sherri

 

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