When people ask me for a recipe, I enjoy sharing it with them.
It's the biggest compliment after working hard in the kitchen.
Why hide a good thing when we can share the joy of food with others?
(don't you get irritated at those people who refuse to give out recipes
so they can have all the glory to themselves? grrrrr)
This is a recipe I've been making for about 11 years now. It's one of those I change
up a little bit each year as I experiment, so it was time I finally made an official one to share.
The topping on this makes it so rich and yummy.
And if your kids hate sweet potatoes, have them try it. It's Luke's favorite
dish for the holidays. (and getting him to eat is a challenge)
Sweet Potato Soufflé
Crust: (may want to double this if making for a large group)
1 cup C & H brown sugar
(C & H has the best flavor out of all the brown sugars I’ve tried)
1/3 cup flour
1 cup chopped pecans
1/3 stick salted organic butter melted or softened
*optional mini marshmallow bag for the kids dish
Sweet Potato Mix:
5-7 fresh sweet potatoes (not yams)
*I first boil/steam the sweet potatoes (peeled skins)
They are tough to cut so use a sharp knife-
It takes longer to boil these than regular potatoes
1 cup sugar
½ tsp salt
1 tsp. real vanilla
2 cage free organic eggs ;)
1 stick salted organic butter melted
cinnamon
nutmeg
*optional to add some heavy cream into the mix
(not too much though, around 1/2 to 1 cup)
*Preheat oven to 350 degrees.
topping-Combine the brown sugar, flour, pecans, and butter in mixing bowl
until nice and crumbly. This will be the topping so set aside for later.
Make sure the pecans are CHOPPED.
Next combine the cooked yams, sugar, salt, eggs, vanilla, and butter
in mixer until well mixed.
Pour mixture into buttered pyrex or baking casserole dish.
I will usually set aside a little over a third of it for the kids to have one
with marshmallow topping in a smaller pyrex dish.
Very lightly sprinkle the top with a little nutmeg and cinnamon,
and then crumble the brown sugar/pecan topping all
across the top of the adult dish.
Now sprinkle miniature marshmallows over the top of the kids dish.
Place in the oven uncovered for about 25 minutes for the kids dish
and 30-35 minutes for the adult pecan topping dish.
tip: I prefer the spices and buy most of my products from
"Whole Foods Market"-
they are the best we've tried. The cinnamon and nutmeg were awesome.
*you really don't have to adjust the ingredients much
(with the exception of the toppings)
if you decide to add more potatoes because the topping
gives it so much flavor. It's one of those recipes you can't mess up.
*this is a dish you can prepare the day before
and stores well in the frig until ready to bake.
yum yum
Don't judge the recipe by this bungling attempt to take photographs of my food.
One day I'll get a decent camera! :P
Your turn to share a Thanksgiving family favorite. :)
2 comments: