Nothing says the holidays around here like making a big pan of Sweet Potato Souffle. This particular recipe comes from my sister's grandmother-in-law who hails from South Carolina. We first had it at a family Thanksgiving several years ago, and now we have it every Thanksgiving and Christmas, and sometimes on New Years too! Now remember, this is for the holidays. We don't eat this all year long. Don't freak out about the amount of butter and sugar in this thing. Don't call me and tell me I'm un-American. Don't leave anything out! And for heavens sake, don't make those nasty canned things with marshmallows on them!Sweet Potato Souffle
3 cups cooked potatoes (I just bake the potatoes for an hour at 425, and then peel them)
2 eggs, beaten
2 T vanilla
1 c. sugar
1/2 c. milk
1/2 c. butter, softened
Mash the potatoes. Add other ingredients; mix well. Place in a sprayed 9x9 casserole and top with:
1 c. light brown sugar
1 c. chopped pecans
1/3 c. flour
1/3 c. melted butter
Mix together and spread evenly over sweet potato mixture. Bake at 350 for 30 minutes.
this is that recipe you gave me a couple of years ago and we have it every year........the best!
ReplyDelete