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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A great Thanksgiving side dish. My mom makes it every year for Thanksgiving and this year it is my turn to make the meal. I got the recipe out of Taste for the Intelligent Palate . Ingredients:
40 ounces canned sweet potatoes |
1/4 cup butter (4 t) |
1/4 teaspoon cinnamon |
1/4 teaspoon nutmeg |
3/4 teaspoon vanilla |
1 cup sugar |
3 eggs |
3/4 cup evaporated milk |
Directions:
1. Heat potatoes with all the juice. Drain and save 3/4 cup juice. Mash 1/2 stick butter with potatoes. Add cinnamon, nutmeg, sugar, eggs, evaporated milk, retained juice and vanilla to potatoes. Beat egg together and bake at 325°F for 1 hour or longer. Soufflé should pull slightly away from edge of pan.
2. Optional Topping: Mix together 1 tablespoon flour, 1 tablespoon sugar, 1/4 teaspoon cinnamon, 2 Tablespoons butter, and 1/4 cup chopped pecans. Pour over top of soufflé and broil. Watch closely for a few minutes until topping bubbles up.
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