As I mentioned in my Thanksgiving menu post with all of the dishes we plan on making, over the years I have tried to find the best sweet potato recipe that my family loves. I have tweaked my recipe over the years, so now it is one of our favorite dishes. Here is what you can expect from this sweet potato shuffle. It is simple, light, airy, creamy, sweet (but not overly), and topped with loads of toasty marshmallowy goodness (which might up the sweetness factor a bit).
And now, I would love to share it all with you! Also, make sure to check out my Thanksgiving fails post, and how to avoid them!
P.S. - Here is a peek of the sweet potatoes so you can see how yummy they look. :)
Sweet Potato Souffle
Adapted from The Neelys
- 3 pounds sweet potatoes, peeled and cubed
- 4.5 oz. can of evaporated milk
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 tsp. vanilla extract
- 2 tsp. ground cinnamon
- 2 eggs, beaten
- Mini marshmallows, amount depends on size of container used
- Boil the potatoes over high heat until tender, about 20 minutes.
- Drain and mash in a large bowl.
- Mix in the evaporated milk, brown sugar, butter, vanilla, cinnamon, and eggs, until smooth.
- Pour the mixture into a casserole dish prepared with nonstick spray and bake at 350 F for 25 minutes.
- Top the casserole with marshmallows and bake until lightly toasted, about 5 to 10 more minutes.
- Remove the casserole from the oven and let cool for 5 minutes before serving.
|Too many holes!|
- Make ahead: The sweet potatoes may be prepared through step #4 and refrigerated. On the day of, just top with the marshmallows and bake for the 5 to 10 minutes until toasted.
- Always cover the entire top with marshmallows, not leaving any space between. Guests will most likely steal the marshmallow off the top, and you'll be left with naked sweet potatoes! It is easily fixed with 5 more minutes in the oven after throwing on more marshmallows. :)
This is definitely one of my family's favorite dishes at Thanksgiving and I usually have to make two casseroles to make sure we have enough. This is a far cry from the first Thanksgiving when my undercooked, hard cubes of sweet potatoes coated in raw brown sugar and cranberries went virtually untouched. Definitely not my finest hour in the kitchen, but I am so glad that I found a much easier dish to cook, which is always crowd pleaser.
You might also like...