Serve up Delicious Sweet Potato Souffle Crunch With Your Thanksgiving Meal

Sweet potato pie is good, but this is better.

I've been making this for about 20 years now. I got the recipe from my Aunt Anne. I have no idea where she got it. I wrote down her instructions inside the front cover of a cookbook I got as a wedding present (see photo) and have consulted them many times over the years.

Anne likes to double up on the crunch topping. I sometimes do, but not always. The recipe below is for the regular amount of topping.

Ingredients for souffle:

3 cups cooked and mashed sweet potatoes (I don't really measure this, but that is what the recipe calls for -- I just use three medium sweet potatoes.)

1 cup sugar

1/2 teaspoon salt

2 eggs slightly beaten

2 1/2 tablespoons melted butter or margarine

1/2 cup milk

1 teaspoon vanilla


Mix all ingredients together (Tip: for best consistency, use an electric mixer and beat until fluffy) and pour into medium-sized casserole dish coated with cooking spray. Top with crunch topping (see below). Bake at 350 degrees for 35 minutes.

Crunch topping:

Melt 2 1/2 tablespoons of butter or margarine. Add 1 cup of brown sugar, 1/2 cup of flour and 1 cup of chopped pecans. Stir until well mixed.

This is a great dish to serve with turkey and dressing on Thanksgiving. Personally, I like it any time of year.

Just a reminder, we have less than two weeks until Thanksgiving. If you have a Thanksgiving recipe you'd like to share, please post it here.

Next week I'll share my cornbread dressing recipe.

Angelica Peach November 10, 2012 at 06:32 PM
Wonderful recipe, Kristi! As a Foodie, 'I salute you!' Sweet potatoes are so naturally sweet and delicious, while having so many nutritional benefits; they are always a good choice. I will share some nutritional information and a recipe as well, in my next blog. Thank you for the inspiration!
Debra Houston November 11, 2012 at 10:47 PM
I'm going to try this, Kristi. It's easy enough that even I can do it.
Kristi Reed November 11, 2012 at 11:10 PM
Honestly you just about cannot mess this up. If you don't use the exact same amount of potato each time, it doesn't matter - it might just be a tad more or less sweet. If you double the topping or don't double it, it is still good. As long as you don't burn it, you are good to go. I even made it with instant sweet potatoes one time and it turned out okay (not as good as real potatoes though). It is supposed to be a side dish, but it works as a dessert. I actually find it easier to make than candied sweet potatoes. I can only get those right if I do them on the stove top and that is a lot more work than popping a casserole in the oven.


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