One of my favourite side dishes to go with Turkey and all the other fixings is a sweet potato souffle. It’s light, fluffy and decadent enough to make you feel like dessert has been served before the pumpkin pie even makes an appearance. I had to sneak into the pantry and steal the recipe to share, my mom seems hesitant to offer it up but it’s too good not to! Even though I made this yesterday because I’m on the road, Happy Thanksgiving all from this Canuck to you!
Sweet Potato Souffle:
- 2 pounds cooked fresh sweet potatoes (You can substitute canned if you like)
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup butter (softened)
- 2 eggs
- 1 tsp vanilla
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 3 Tbsp flour
- 1/2 cup pecans (chopped)
- Beat sweet potatoes, salt, cinnamon, nutmeg, 1/4 cup of the butter, eggs, vanilla & white sugar together with a mixer until fairly smooth.
- Place in buttered souffle dish, Mix remaining 1/4 cup butter, brown sugar, flour, pecans & sprinkle on top of the sweet potatoes. Bake at 350 degrees for 35-40 minutes or until done.
- Enjoy!
Step One, before Adding Pecan Topping
Out of the oven and ready to serve!
Looks like dessert to me, yum!
It pretty much is! But too good not to have with Turkey!!