Recipe: Sweet Potato Souffle

Food friends and family will …

… not blink an eye when you drive 30 minutes to go to a better farmer’s market than the one that’s five minutes away.

… understand the sudden need for polka-dot print plates and mismatched but pretty china.

… not be surprised when they open your refrigerator and notice it’s full.

… think that an afternoon of going from food place to food place all over town sounds just about perfect.

… not think it’s crazy that dinner might include six sides and eight desserts.  And that might be a rough count, and an underexaggeration.

… partake in a spirited discussion on the best place to get hot dogs in the state.

But food folks?  Some of my most favoritest people on the planet.

When Joanne, a confirmed food folkster, walked in early Saturday afternoon, she didn’t blink an eye while I enlisted her help put her to work.  Fellow food bloggers and I had planned an after Thanksgiving, accidentally vegetarian, feast of pure deliciousness.  Concentrating solely on appetizers, sides, and dessert.  Which we all know are the best parts of the meal.  I had, like, five recipes to make.  As of 2 pm, I had started exactly zero of them.

So Joanne’s help was sorely needed.

Luckily I had the recipes printed, groceries shopped for, and kitchen counters cleared.  I mean, a girl’s got to be at least a LITLLE prepared, n’est pa?

I am a semi-late adopter to sweet potatoes.  I had my first one (that I recall anyway) a few months before my wedding day.  My old trainer gave it to me.  Roasted.  Plain.  But Lordy, packed full of awesome deliciousness.

Of course, I later found out how much better they taste with brown sugar.  Or butter.  Or cinnamon.  Or all three.

I am certain Trainer Mike wouldn’t approve.

So this recipe for Sweet Potato Souffle?  Totally not my trainer’s recipe.  And definitely not trainer-approved.  Far from it.

But folks, it was Thanksgiving.  Or apres Thanksgiving.  And it was balanced out by other dishes of Brussels sprouts.  And broccoli.  And cauliflower.  And spinach.  And baked chicken.  Other food groups were represented in a major way.  I will firmly stick to my mantra of “all things in moderation.”

Just don’t go eating the whole dish yourself, and I think we’ll be ok.  Remember what they taught you in preschool … sharing is caring.

And, I mean, really … with a recipe that includes a streusel-like topping of coconut, sugar, nuts, and butter, did you really think it wouldn’t be a winner?

Make it for yourself.  Or someone you love.  And it doesn’t have to be for Thanksgiving.  You can even make it now.  Super simple, and even without Joanne’s help, you’ll have it in the oven, and your mouth, in no time flat.

Sweet Potato Souffle
Recipe courtesy of www.howdoesshe.com

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

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.