If you still haven’t settled on a sweet potato recipe for Thanksgiving, the following is my favorite. I got it from my friend Rachael a couple of years ago and have made it for almost every holiday since. It’s not healthy, but health is not what Thanksgiving is about!
Sweet Potato Souffle
Serves 6-8.
Ingredients:
6 small to medium sweet potatoes
1 cup sugar
½ cup milk
½ cup butter, melted
1 tsp vanilla
2 eggs, beaten
1 tsp salt
Topping:
1 cup brown sugar
1/3 cup flour
1/3 cup butter, melted
1 cup chopped pecans
Directions:
1. Boil unskinned potatoes in a large pot for 20 minutes or until tender. Drain, cool, and remove skins. (I’m always impatient and end up scalding my fingers.)
2. Preheat oven to 350 and grease a 2-quart casserole dish.
3. Beat potatoes on low until they break up. Increase to medium speed and blend until smooth.
4. Reduce speed; add all the other ingredients and mix well. Pour into a square casserole dish.
5. Prepare topping, spread as evenly as possible over potatoes, and bake for 40 minutes.
If you want to go in a more savory direction with your sweet potatoes, I highly recommend this recipe from The Crepes of Wrath. I made it a few weeks ago, and even my sweet potato-averse dad loved it!
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