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This year for Thanksgiving we tried a few new recipes for side dishes. This was a winner, although I would cut back on the sugar because they where a little too sweet. We loved how nice and bright the sweet potatoes looked and it’s a nice change up from the sweet potatoes with marshmallows.

Sweet Potato Soufflé
(Adapted from Trisha Yearwood)

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1/2 cup butter (1 stick), at room temperature, plus more to grease pan
5 medium sweet potatoes
2 large eggs
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup milk
Pinch of salt


1 cup finely chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
1/4 cup butter (1/2 stick), softened

For the soufflé: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.

Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour.

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When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth.

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Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer.

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Turn the mixture into the baking dish.

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For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined.

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Spoon the mixture over the sweet potatoes, making an even layer.

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Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.

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