Hey friends, can you believe that its November already? November! Thanksgiving is just a few short weeks away! Are you making plans yet? Our family will all be congregating at my parent’s home this year so we are divvying up the delicious dish list and menu planning! One thing that I grew up enjoying at Thanksgiving is my mom’s Sweet Potato Souffle. Its a soft whipped sweet potato base topped with a crunchy brown sugar and pecan topping. Southern Living magazine did a big spread about Southern pecans this month so I am feeling inspired to share my favorite pecan laden dish with you!
If you are looking for the traditional sweet potato dish, loaded with marshmallows, check out this one that I check out my grandmother-in-law’s delicious Sweet Potato Casserole.
When I was little I really didn’t like pecans. My mom would make half of the dish topped with pecans for her and my dad and half the dish just topped with the brown sugar layer for my brother and I. Pecans still aren’t my favorite nut, but I am growing to enjoy them on occasion in dishes and my mom no longer has to make a half and half dish. The pecans give a nice nutty depth and structure to an otherwise sweet dish. I always save a little turkey on my plate without gravy so that I can use it to sop up the sweet potato souffle at the end!
- For souffle:
- 3 cups sweet potatoes
- 1 cup sugar
- ½ teaspoon salt
- 2 eggs
- ½ cup milk
- 1 teaspoon vanilla
- 1/3 cup unsalted butter
- For Topping:
- 1 cup brown sugar
- 1/3 cup flour
- 1/3 stick melted butter
- 1 cup chopped pecans
- Preheat the oven to 350.
- Peel & boil sweet potatoes until they are soft & bright orange in color. (It's okay to cheat and use canned sweet potatoes here. Just be sure to reduce the sugar to 3/4.)
- Mash sweet potatoes with sugar, salt, eggs, milk, vanilla, and 1/3 cup of butter.
- Beat with mixer until ingredients are well combined & mixture is fluffy.
- Spread evenly in an oven safe dish. Be sure to leave enough room to add the topping.
- In a medium mixing bowl combine brown sugar, flour, and 1/3 cup of butter, melted.
- Whip until well combined. It will have a gritty texture.
- Pour over the top of the soufflé mix. Its okay if it doesn't completely cover the top. The topping will spread as it heats up.
- Sprinkle chopped pecans generously covering the dish.
- Bake in oven for 30 minutes or until the pecans are well toasted & the souffle is bubbling.