Sweet Potato Souffle


Many people know the traditional sweet potato casserole that appears as a side dish for Thanksgiving – complete with toasted mini marshmallows on top. While this all-American classic is whimsical in its own right, I have a new recipe that has transformed sweet potatoes for me as the number one requested side dish on Turkey Day.


3 cups cooked and mashed sweet potatoes
1 cup granulated sugar
3 eggs, beaten
1/2 cup milk
1 stick unsalted butter, melted
1 tablespoon vanilla extract
1/2 teaspoon salt

1 cup packed light brown sugar
1/2 stick unsalted butter, cubed, at room temperature
1/2 cup corn flakes
1 cup chopped pecans

Souffle: Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.

In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.

Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.

Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot and enjoy!