Momma’s Sweet Potato Soufflé Recipe

 

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

Topping:

•  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)

Directions:

•  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!!