Cordele's Thanksgiving Sweet Potato Souffle Casseroles Recipe #94957
Makes two 1 1/2 quart souffle-like casseroles. Not really true souffles, but made in souffle dishes. Adapted from Gourmet. The person who submitted the original version to the magazine said it had been a favorite holiday dish made by his Aunt. I clipped this recipe almost 15 years ago, meaning to try it for the holidays. I think it sounds very unique with all of the extracts. Hopefully I will remember to try it this year, now that I have it stored on Zaar. Not for dieters!
2¼ hours | 15 min prep
SERVES 12 -16 , 2 casseroles
- 4 lbs sweet potatoes, unpeeled,cut into pieces
- water, as needed
- 1/2 cup unsalted butter, cut into pieces,at room temperature
- 1 cup granulated sugar
- 4 large eggs
- 3 tablespoons self-rising flour
- 1 cup milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 teaspoon almond extract
- 1/2 cup chopped pecans
- 2 tablespoons dark brown sugar, firmly packed
- 1/4 teaspoon cinnamon
- Preheat oven to 350°F.
- Have ready two 1 1/2 quart round deep casseroles/souffle dishes.
- Cover potatoes with enough cold water to over them by 1" in a large pot.
- Bring to a boil and boil potatoes for 30-45 minutes or until tender, adjusting heat as needed.
- Drain, peel, and then place into a mixing bowl and using a mixed, beat them just until they are smooth (without overbeating or they will get gluey).
- Beat in the butter, sugar, eggs 1 at a time, flour, salt, and extracts until well combined.
- Put half of the mixture into each of the two souffle dishes.
- Mix together nuts,the brown sugar,and the cinnamon and sprinkle on top of each evenly.
- Bake, uncovered, for 1 hour.
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5 stars