Oh, right. Thanksgiving is over. We've all moved on to busily talking and thinking and gushing about all things Christmas. Forgive me, for half a second, if I indulge in posting a very Thanksgiving-y recipe. If I were any sort of considerate food blogger I would've posted this recipe on November 1st so you all could've had access to it as you meal planned the biggest feast of the year. But I'm not a food blogger, and I didn't have a picture of this dish to post until I actually made it on Thanksgiving day. Besides, the point of me posting recipes here is entirely selfish and for my own electronic files anyway.
That being said, I highly recommend you pin this recipe and remember it next year when planning your Thanksgiving dishes. Or better yet, make it for your Christmas dinner this year, even if you've never done sweet potatoes for Christmas dinner before. Believe me, no one at your table will be complaining. Because honestly, this is the BEST sweet potato dish I've ever had. This stuff is practically a dessert, it is so, so good.
Look, I'm always a fan of sweet potatoes in almost any form. I just love them. But you have to trust me when I say that this recipe will win over even your most die-hard sweet potato hater. Burnt-marshmallow-topped-casserole this is not.
This recipe comes from my cousin-in-law. They hosted us for Thanksgiving two years ago, and while all the food was excellent, I still remember sitting around the table and every few minutes hearing someone exclaim, "My goodness, these sweet potatoes are so good!" Have you ever sat through a Thanksgiving meal where the sweet potatoes were the star of the show? I know, that's how good these are. I immediately requested the recipe (a secret family recipe that had been passed down from her grandmother) and I've made them every year since. This recipe definitely deserves a place of honor in my recipe files. And yours too. You're welcome.
Sweet Potato Souffle
4-6 sweet potatoes (medium to large) peeled, diced, and boiled until soft
1/3 cup melted butter
1 cup sugar (can use less if you wish to make it less desserty, but it's Thanksgiving, so why would you?)
2 eggs
1 tsp vanilla
2 tsp flour
-Mix ingredients with a hand mixer until it is fairly smooth. Pour into greased 9x13 pan.
Topping
1 cup chopped pecans
1/3 cup flour
1/3 cup butter (softened)
1 cup brown sugar
-Mix ingredients together and spread on top of souffle. Bake at 350 for 30 minutes (or until heated through and topping is nice and melty).
Enjoy!
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