November 16, 2006

a quick recipe

I'm posting this recipe at Kim's suggestion on the Oatmeal Bar post.
Happy Thanksgiving!

Sweet Potato Souffle
Preheat oven to 350°

3 lbs sweet potatoes
2 eggs
1/2 stick butter
1 tsp vanilla
1 cup sugar
1/2 tsp salt
1 cup milk

For Topping:
1 cup brown sugar
1 cup chopped pecans, finely processed
1/3 cup flour
1/2 stick butter, melted

Boil sweet potatoes until tender, drain and mash. Add all ingredients. Put into large greased 9 x 13 casserole.
Mix topping ingredients together. Put on top of sweet potato mixture. Bake until golden brown. Cook just until heated through. If made ahead of time and then cooked it will take 30 to 45 minutes. If made and put right in oven it won't take long for topping to get browned. Double topping recipe for more generous topping with less potato. I highly recommend this method. I don't really want to taste the sweet potato. It's just a vehicle to allow me to eat the topping and still say I'm eating a vegetable.

Notes:
If made ahead mix topping ingredients together but keep seperate from potatoes until ready to cook.

5 comments:

  1. I love sweet potatoes - and this recipe sounds delicious. I am getting quite a collection from all my favourite blog visits! Thanks for posting this one.

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  2. I'm going to make this for Thanksgiving. It sounds delicious. Thanks for posting.

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  3. I'm always up for a new recipe. Jen, this looks great. Thanks for sharing it!

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  4. I hope you all enjoy them. This recipe is single handedly responsible for getting me to like sweet potatoes!

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  5. A friend of ours gave us this recipe years ago and it is the only way I can eat sweet potatoes and all of us LOVE it! It is SO YUMMY!!

    Of course, we only make it at Thanksgiving, which is a shame, but it's that anticipation thing - look forward to it every year.

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