Sweet Potato Souffle

A classic Thanksgiving tradition. Sweet potato souffle has been one of my favorite Thanksgiving foods since I can remember. My mom has made it almost every year for either Thanksgiving or Christmas and I usually eat it as a side dish and then again later as a dessert.  She is much better at making it than I am – as most mothers tend to be.

Recipe:

1 large can of yams (~30 oz)

*1 egg

1/2 cup milk

2 tbsp butter

1/4 cup sugar

1/4 brown sugar

2 tsp cinnamon

1 tsp nutmeg

1/3 cup raisins (optional)

10 oz of mini marshmallows

 

First, pour out the syrup from the canned sweet potatoes. Mash them in a bowl until they look like chunky mashed potatoes.

 

Combine remaining ingredients excluding marshmallows. I like to use the masher (from http://www.pamperedchef.com) and continue to mash as I combine these.

 

 

Pour this mixture into 8×8 baking pan or into deeper casserole dish. Bake  at 350 degrees for 30 minutes.

 

 

 

Remove from oven and sprinkle with mini marshmallows. Return to oven for 10-15 minutes or until marshmallows are browned.

 

You can either leave the dish like this. Or mix the dish so the marshmallows are  mixed throughout.

*You can use 2 eggs if you want more of a souffle consistency (i.e. you want the sweet potatoes to be more stuck together). I like mine more like mashed potatoes so I just use 1 egg.

 

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