Holiday foods are what legends are made of for most families. My daughter-in-law, Jenelle, makes a Sweet Potato Souffléthat is our most requested dish. Even those that, “hate sweet potatoes or yams,” have decreed she make this for all gatherings!
That’s what I like about it, it’s tasty along side turkey, ham, or beef. For those of us that have dietary challenges, try using stevia in place of sugar, low-carbers, and forget the gingersnap topping to keep it gluten free. Try more pecans instead.
Bake sweet potatoes or yams until soft. While still hot, peel, slice and mash in a large mixing bowl. Combine with sugar, baking powder, cinnamon, butter, buttermilk, eggs and vanilla. Fold in pecans. Pour into a 2-quart baking dish.
Crush gingersnaps with a rolling pin. Measure 1/2 cup and mix with melted butter. Sprinkle on top of Sweet Potato Soufflé.
Bake at 350˚degrees for 30 minutes. Serve while hot and enjoy. Makes 16 servings.
A holiday legend in our family, Jenelle's Sweet Potato Soufflé, is the perfect side dish. Simple and pretty in a soufflé dish, it's lovely with beef, ham, or turkey. Wishing you a Merry Christmas and hoping our soufflé will soon be a traditional favorite at your home too.
6 baked sweet potatoes or 4 baked yams
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup butter, softened
3/4 cup buttermilk
1 teaspoon vanilla
1 cup whole pecans
1/2 cup ginger snaps, crushed
1 Tablespoon melted butter
Bake the sweet potatoes or yams in a 400˚degree oven for 1 hour or until soft to the touch. While still hot, peel, slice, and mash in a large mixing bowl. Combine with sugar, baking powder, cinnamon, butter, buttermilk, eggs, and vanilla. Fold in pecans. Pour into a 2-quart baking dish. Mix the ginger snaps with 1 Tablespoon of butter and sprinkle on top. Bake at 350˚degrees for 30 minutes. Serves 16.
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