Sweet Potato Sou-What?
November 22, 2011 by Sarah
When I think of Thanksgiving dinner, I immediately think about my beloved Sweet Potato Soufflé. We have never missed a year together (except for this year because I’m going to the beach, so I decided to make it a couple of weeks early and I’ve been savoring the left-overs all week). Maybe it’s not technically a soufflé but if given the choice between a sweet potato soufflé and a sweet potato casserole… soufflé. casserole. soufflé. casserole. I’ll let you decide. (I had to ask my French-speaking husband how to get that cool “é” in there. Have I ever told you how sexy he is?)
Start with an amazingly healthy vegetable. It all goes downhill from there but try not to think about that. Just practice your best portion control and worry about it later when all the gym memberships go on sale in January.
I like to roast my sweet potatoes in the oven instead of boiling them. I think it gives them a sweet, rich flavor. Wash the sweet potatoes, poke or cut a few venting holes, place them on a lined baking sheet and pop them in at 425°F for about an hour. When they are done the skin should peel right off.
Then you’ll mash them up and add the rest of the ingredients to the filling: butter, salt, brown sugar, eggs and evaporated milk. Pour into a baking dish and you’re ready for the topping.
I almost don’t have words for this topping. Butter, brown sugar, pecans, coconut… need I say more? It is ridiculously delish.
Sprinkle it on top of the sweet potato mixture and cook at 350°F for about 25 minutes. The topping will get all toasty and golden. So. Dang. Good.
And did I mention this makes fantastic left-overs?
Ingredients
- Filling:
-
- 3 cups cooked mashed sweet potatoes
- 3/4 cup sugar
- 1/3 cup butter, melted, slightly cooled (use salted butter in this recipe)
- 2 eggs, lightly beaten
- 1/2 tsp. salt
- 3/4 cup evaporated milk
-
- Topping:
-
- 1 cup chopped pecans
- 2/3 cup brown sugar
- 2/3 cup shredded coconut
- 1/3 cup butter, melted
- 1/3 cup flour
Instructions
- Bake sweet potatoes in a 425 oven for 60 minutes.
- Cool enough to handle.
- Peel and mash.
- Mix together all the filling ingredients.
- Pour into a greased 8 x 11 casserole dish. (Can use any 2 quart dish but baking times may vary.) Mix together the topping ingredients and spread/sprinkle on top.
- Bake at 350°F for 25 minutes.
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Ingredients
- Filling:
- 3 cups cooked mashed sweet potatoes
- 3/4 cup sugar
- 1/3 cup butter, melted, slightly cooled (use salted butter in this recipe)
- 2 eggs, lightly beaten
- 1/2 tsp. salt
- 3/4 cup evaporated milk
- Topping:
- 1 cup chopped pecans
- 2/3 cup brown sugar
- 2/3 cup shredded coconut
- 1/3 cup butter, melted
- 1/3 cup flour
Instructions
- Bake sweet potatoes in a 425 oven for 60 minutes.
- Cool enough to handle.
- Peel and mash.
- Mix together all the filling ingredients.
- Pour into a greased 8 x 11 casserole dish. (Can use any 2 quart dish but baking times may vary.) Mix together the topping ingredients and spread/sprinkle on top.
- Bake at 350°F for 25 minutes.
What are your must-have Thanksgiving dishes?
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My husband is a huge sweet potato fan! Thanks for sharing this!
wow. yum!
I am going to have to try this for sure! This is one time I might be glad my kids don’t like sweet potatoes…more for me!
What?! Sweet potatoes were my favorite veggie as a kid. Probably because it was always drenched in butter and brown sugar.
How many sweet potatoes did you use to get the 3 cups mashed?
I used 7 small sweet potatoes. This recipe is hard to mess up so if you have little more than 3 cups you’ll be fine. You can always save any extras for a healthy lunch. I can eat a roasted sweet potato plain. I just love the flavor!
Thank you!! I was looking for a new sweet potato recipe to try!! It looks delish!!
Yum! What a great idea to roast the sweet potatoes.
I have made almost the same thing my recipe is a little different and i have found over the years that we like the taste of yams better…….but i still call it my sweet potato casserole and have never given out the recipe .I hope no one in my family finds this:)
this is my favorite holiday dish also, been enjoying it for years. well worth the extra work out!!!!
Well this just saved me the trouble of finding my recipe! LOL Thanks! making it tonight for the Din Din tomorrow!
We make one very similar to this one except its the cut up canned sweet potatoes.. the rest of the ingredients is the same.. SOOOOO GOOD!!!
omgoddess!!! yum! thanks for the recipe!
you said to add brown sugar to the sweet potatoes in your description, but in your recipe it says there is just brown sugar in the topping. which is it? if you add it to the mashed sweet potatoes, how much to you need?
I put it in both. The sugar in the filling can be either white or brown. (Or at least that is what is says on the original recipe.) 3/4 cup will go in the filling. Like I said I use brown in the filling because I love the flavor of brown sugar but it won’t make much of a difference either way.
Can’t even begin to describe how good this was!! Thought I’d give it a whirl for Thanksgiving as an afterthought since the pictures looked so yummy, and let me tell you what – hands down everybody’s favorite! THANK YOU for making me look like a super star.
I made your recipe today and it was a HUGE hit… I was asked to bring it again for Christmas dinner. Thanks for sharing this delicious combination.
Thank you for the awesome recipe! I loved it and so did my family. We will be using this again and again.
Oh, yum! I have some extra sweet potatoes (4 uncooked potatoes, plus some cooked mashed leftovers) that didn’t get used for Thanksgiving, and except for the pecans (which I can’t eat because of allergies), I think I have everything else needed to make this. I wonder if I could freeze a batch for later…
We made this for Thanksgiving and it was a HIT! Everyone loved it. We will be making this every year from now on.
My husband will LOVE this recipe! Thanks!
I have a bunch of sweet potatoes left over and can’t wait to try this recipe!
I made this for Thanksgiving and it was fantastic! Thanks!
I could eat sweet potato casserole everyday!!!!!
This looks so good – I’ll be trying it soon!
Wow this sounds and looks great! I would have never thought to add coconut!
This looks SUPER Yummy! I have never met a sweet potato I didn’t love!
Made this for an apres Thanksgiving bloggers feast, and it was my favorite recipe of the night. Thank you!
Oh my yummy!!!! I can’t wait to try this for Christmas dinner!!
I found this from pinterest and have added it to our Thanksgiving menu this year! It is my most anticipated dish! Thank you so much for sharing!
Making this for Thanksgiving tonight but wondered – what type of flour do I use? All purpose?? Thanks!
Yep. Just the all purpose flour will do!
This may be a dumb question, but is this served hot or cold? (I’d probably eat it either way!)
It is good either way but I’d serve it hot. It’s even better microwaved the next day!
Oh wow this is amazing!! I love the crust!