Sweet Potato Souffle

It’s not Thanksgiving if we don’t eat sweet potato casserole! I’ll be preparing this dish today and baking it tomorrow. It tends to get thrown in with other sides and I now wonder if it’s ever been baked at the right temp for the proper length of time. Clearly, it’s a forgiving dish. And it tastes amazing. Credit to Diane Downing via the old Zion Cookbook (the green one).

Ingredients (Casserole)

  • 3 C sweet potatoes, mashed
  • 1 1/3 C sugar
  • 1/2 t salt
  • 2 eggs
  • 1/2 stick butter, melted
  • 1/2 C milk
  • 1 t vanilla

Ingredients (Topping)

  • 1 1/3 C brown sugar
  • 1/3 C flour
  • 1 C coconut
  • 1/2 stick butter, softened
  • 1 C nuts, chopped

Directions

  1. Preheat oven to 325 degrees.
  2. Butter 9×13 casserole dish.
  3. Mix casserole ingredients together.
  4. Spoon ingredients into buttered casserole dish.
  5. Mix topping ingredients together until crumbly.
  6. Spread over sweet potato mixture.
  7. Bake for 45 minutes.

Notes

  • I reduce the sugar in the potatoes (probably to one cup) and omit coconut from the topping.
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