Sweet Potato Soufflé, A MUST for Thanksgiving Day

There are only two side dishes that my family requires me to make each year

for our Thanksgiving meal.

All the other foods are optional.

Including the turkey.

(Last year, we had an all vegetarian meal.)

Anyway, those two things that are specifically ordained as Thanksgiving Day fare each year

are Corn Casserole and Sweet Potato Souffle'.

18 years ago when we were a young family, Miss S was only 3 years old,
and I was pregnant with Miss A, we lived in Dothan, Alabama,
and had no immediate family to share our T-Day meal with.

Some friends invited us to their home for the day.

We are so glad they did!

Jay and Laura not only showed us love and hospitality,

they shared their family's recipe for THE best sweet potato side dish we had ever had.
I have yet to find a better recipe. (Not that I was looking.)

I think of them each year as I pull out this card on
Thanksgiving Day morning and start mixing the ingredients.

Sweet Potato Souffle'

(1) 29 ounce can and (1) 16 ounce can sweet potatoes (or 6 cups cubed, cooked sweet potatoes)

1 stick (1/2 cup) butter, melted

3/4 cup sugar

1 tsp. vanilla

2 eggs

Drain potatoes. Whip all ingredients until pale-ish and fluffy. 

Put into baking dish.

Sprinkle topping over potatoes.

Topping:

(I always double this because I like LOVE the crunchy, buttery, pecan-y layer! Yum.)

1/3 c. butter, softened

1/2 cup sugar

1/3 cup flour

3/4 cup chopped pecans

(I add 1 tsp. of cinnamon, too.)

Mix topping ingredients with a fork.

Bake at 350 degrees for 30 minutes.

Watch it disappear.

If you make this, I am positive that this will make your "must have", "begged for",

"better make" list when you plan your Thanksgiving Day meal.

Bon Appétit, Y'all!

.