This is the only way that my daughter Brandy will eat sweet potatoes. She has been asking me to post this recipe for some time. She says that if I don’t hurry up and post it on my blog that she is going to post it on her blog first.
Sometimes a great recipe can come at a sad time in your life. That is how I acquired this recipe many years ago. I went back east to my dad’s funeral. He died suddenly from a heart attack over ten years ago. The day of the funeral the ladies of the church provided lunch for the family, and this was one of the dishes. I loved it so much I knew that I just had to have the recipe. My stepmom Gen gave me a cookbook that many of the church ladies had provided the recipes for and this recipe was in there.
Even though it was a sad day that I first tasted this dish, I have since then served it at many happy days in my life.
Sweet Potato Soufflé
3 cups cooked, mashed sweet potatoes
½ cup butter, melted
1 cup sugar
½ cup milk
1 teaspoon vanilla
½ teaspoon salt
1 cup brown sugar
1/2 cup flour
1 cup pecans, chopped
1 teaspoon cinnamon
1/3 cup butter, melted
In large bowl mix together sweet potatoes, butter, sugar, eggs, milk, vanilla and salt. Pour into a greased casserole dish. Set aside.
In a medium bowl mix together brown sugar, flour, cinnamon, pecans and butter until well combined. Sprinkle over sweet potato mixture. Bake at 375⁰ for 30 to 35 minutes.Pin It