Holiday foods are what legends are made of for most families. My daughter-in-law, Jenelle, makes a Sweet Potato Soufflé that 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.