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.
1 large can of yams (~30 oz)
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.