Serve up Delicious Sweet Potato Souffle Crunch With Your Thanksgiving Meal

Sweet potato pie is good, but this is better.

I've been making this for about 20 years now. I got the recipe from my Aunt Anne. I have no idea where she got it. I wrote down her instructions inside the front cover of a cookbook I got as a wedding present (see photo) and have consulted them many times over the years.

Anne likes to double up on the crunch topping. I sometimes do, but not always. The recipe below is for the regular amount of topping.

Ingredients for souffle:

3 cups cooked and mashed sweet potatoes (I don't really measure this, but that is what the recipe calls for -- I just use three medium sweet potatoes.)

1 cup sugar

1/2 teaspoon salt

2 eggs slightly beaten

2 1/2 tablespoons melted butter or margarine

1/2 cup milk

1 teaspoon vanilla


Mix all ingredients together (Tip: for best consistency, use an electric mixer and beat until fluffy) and pour into medium-sized casserole dish coated with cooking spray. Top with crunch topping (see below). Bake at 350 degrees for 35 minutes.

Crunch topping:

Melt 2 1/2 tablespoons of butter or margarine. Add 1 cup of brown sugar, 1/2 cup of flour and 1 cup of chopped pecans. Stir until well mixed.

This is a great dish to serve with turkey and dressing on Thanksgiving. Personally, I like it any time of year.

Just a reminder, we have less than two weeks until Thanksgiving. If you have a Thanksgiving recipe you'd like to share, please post it here.

Next week I'll share my cornbread dressing recipe.

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