Hope you all had a wonderful Thanksgiving holiday! I certainly did, back home in Iowa with my siblings, parents & extended family - we're one loud & crazy bunch and I wouldn't have it any other way. With over 20 people under my parents' roof on Thanksgiving day, there were many stories told, so much amazing food shared & many laughs had by all. With each new holiday comes the chance to make new memories; many of mine include waking up early to have coffee with my mom, discussing our game plan for the day. What time is everyone coming over? What time should we start to put the casseroles together? When should she make her famous crust-less pumpkin pies? And...when shall we pour our first mimosa? :)
Usually at Thanksgiving I make a pumpkin swirl cheesecake with a gingerbread crust (email me if you'd like the recipe!) but this year, I took the savory (and still fairly healthy) route. Most of the main dishes were already covered by my mom, grandma or aunts & uncles, except for one: the sweet potatoes. I knew I wanted to put a spin on things to try and get those non-sweet potato lovers to actually try and really enjoy sweet potatoes, so I came up with a delectable little recipe for a sweet potato soufflé. After the entire casserole dish was practically wiped clean by the end of our dinner, it has officially been requested that I make the soufflé for all Thanksgiving dinners going forward - a sure sign of success!
Check out the recipe & photos below - though I made this for Thanksgiving, it would be good anytime of the year for any holiday!
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| Gorgeous spuds |
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| Dice 'em up |
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| Into the pot |
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| Mash away |
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| Spread it thick |
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| Top with goodness |
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| Ready to serve |
Ashley's Sweet Potato Soufflé
(makes enough for one 9" x 12" casserole dish)
Ingredients
For potatoes:
- 4 large sweet potatoes - mashed
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 whole egg and 1 egg white, beaten
- 1/2 cup skim milk (could also use 1% or 2%)
- 3/4 stick butter, melted (whatever you have on hand - salted sweet cream or unsalted - will work)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
For streusel topping:
- 1 stick butter - diced into cubes, then brought to room temp
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup all-purpose flower
- 1/2 tsp cinnamon
Directions
Soufflé: Peel, rinse & dice sweet potatoes into large chunks (about 1-2" wide pieces). Place in a large pot of boiling water - boil for approximately 20 mins over medium heat, or until potatoes are softened. Drain water from potatoes and return to pot or a large bowl. Mash sweet potatoes until they have a smooth consistency and few to no lumps.
Preheat oven to 400° F.
Let potatoes cool for 15 mins. In a large bowl combine mashed sweet potatoes, both sugars, egg & egg white, milk, melted butter, vanilla, cinnamon & nutmeg. Stir together until thoroughly combined. Transfer sweet potato mixture to glass casserole dish.
Streusel: In a medium bowl combine all streusel ingredients - wash hands & dry - then use your hands to mix together all ingredients for topping until crumbly. Sprinkle topping over top of sweet potato mixture and bake at 400° F for 25-30 mins (or until topping has just barely begun to brown). For the last three minutes set oven to Broil - High and broil to brown topping, but be careful not to burn.
Remove from oven and serve hot. Enjoy! :)
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