I love finding out what peoples favorite Thanksgiving foods are. Do they love the turkey the most? The mashed potatoes and gravy? Crandberry sauce? For me, it’s a no brainer…the PIES!! 🙂 But if we’re talking non-dessert items, this Sweet Potato Souffle is my number one favorite! Stuffing comes in close second.
We have a huge extended family that gets together every year for Thanksgiving. My mom has made this Sweet Potato Souffle every year since I can remember and it’s one of our family’s most beloved recipes! Most sweet potato casseroles I’ve tried are overly fatty and sweet. They contain so much added sugar and butter! This recipe has half the sugar and butter that most do, but it’s still sweet and completely delicious. Comfort food at its finest!
- 4-5 large sweet potatoes, peeled and boiled until tender
- 3 eggs
- 1/2 cup canned evaporated milk
- 1 tsp vanilla
- 1/2 cup sugar
- 1/2 tsp salt
- 1/4 cup butter, melted
- 3 Tbsp butter
- 1/3 cup flour
- 1 cup brown sugar
- 1 cup chopped pecans
- In a mixing bowl, mash the sweet potatoes. Add all other ingredients and mix together well with a hand mixer. Pour into a greased 9x13in baking dish.
- To make the topping, add flour, brown sugar and pecans to a mixing bowl. Add butter and cut in with a fork or pastry blender until well combined. Sprinkle topping over sweet potato mixture. Bake at 350 degrees F for 35-40 minutes.
- Make the filling 1-2 days in advance and smooth into your baking dish. Make the topping and place it in a ziplock bag. When you're ready to bake it just take it out of the fridge and sprinkle the topping on!