I've been making this Sweet Potato Souffle Crunch for about 20 Thanksgivings 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.
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.
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.