Alright, I haven’t shared a recipe on here in SO long! Currently eating sweet potato soufflé while writing about it on a Sunday afternoon, life is good. This one is sure to please, I promise. (Inspired by Alan Jackson’s recipe.). This is the only dish that I care about my mom making year after year to put on the table at Thanksgiving. Is it a side? Is it a dessert? I’ll leave that up to you. I eat it as both, and it is so delicious! 😆
Here’s what you’ll need:
- 3 Large Sweet Potatoes
- 1/2 tsp of Salt
- 1 1/2 cups of sugar
- 1/4 cup light brown sugar
- 1 stick of butter
- 1 tsp of vanilla extract
- 2 large eggs
- 1/3 stick of butter
- 1/4 cup of light brown sugar
- 1/2 cup chopped pecans (I like to leave these whole, and the more the merrier)
- Preheat your oven to 400 degrees Fahrenheit
- Wash sweet potatoes and wrap with tin foil. Bake for 1.5 hrs. (You can also cook in crockpot on high for 4 hrs.)
- Let potatoes cool down for 10 minutes or so. Peel potatoes and mash together with 1 stick of butter.
- Add in the rest of the ingredients, mix well until combined.
- Pour into a greased casserole dish (Momma uses more butter for this).
- Bake for 30 min
- Take dish out and add the topping. Spread the butter over the top and let it melt into the dish. Sprinkle brown sugar and pecans.
- Bake for an additional 10-15 min
ENJOY!! 😊 Thanks for reading. ♥️
Link to Alan Jackson’s cookbook here, a true collectible!!