Sweet Potato Souffle

Sweet potato soufflé is another traditional dish at our Thanksgiving table. We always have it. Now, technically, it is a vegetable, but it's sweet enough to be a dessert. No wonder there are never any leftovers! This recipe is from Mom’s cookbook ‘The Original WhistleStop Cookbook’. She has the traditional ‘from a sweet potato’ recipe – as opposed to my original ‘from a can’ of sweet potatoes. No doubt, Mom’s is always better!
Sweet Potato Soufflé
3 pounds sweet potatoes
½ cup butter
½ cup brown sugar
2 tsp vanilla
½ tsp cinnamon
½ tsp ground nutmeg
Large marshmallows
Place sweet potatoes in a saucepan of water. Bring to a boil, then reduce heat to medium and cook 40 minutes until very soft. When done, drain and rinse potatoes until cool enough to handle. (Potatoes can also be baked in the oven until soft.) Peel and place in a mixing bowl. Add butter, then mash potatoes. Add brown sugar, vanilla, cinnamon, and nutmeg; blend with a mixer until smooth. Pour into a buttered baking dish and bake at 350° for 15-20 minutes. Remove from the oven and cover the top with marshmallows. Return to the oven and bake long enough to brown the top.
I will also sprinkle a few pecans on top to add a little crunch. You have to try making sweet potatoes and topping them with our WhistleStop cobbler mix for a crispy crust…talk about some good eatin’!
Y'all Enjoy~
Sandi