For many years my contribution to the Thanksgiving meal has been bringing the Sweet Potato Souffle Casserole. When I was gathering the ingredients I decided that I needed to share the recipe with my blogging friends. One thing I especially like about this recipe is the ability to make it ahead of time, freeze the sweet potato mixture and topping, and then bake it on Thanksgiving day. This makes the busy day of Thanksgiving easier. I always use fresh sweet potatoes that I have cooked and pureed. You can use the canned sweet potatoes if you prefer. I doubled the recipe when I made it today, so keep that in mind if you try out this recipe and your yield doesn't look like mine.
Sweet Potato Souffle Casserole
Sweet potatoes, canned (drained) 40 oz. or 2 1/2 lbs. sweet potatoes freshly cooked
1/4 C. Milk
1/2 C. Butter
3/4 C. Sugar
1 T. Vanilla extract
1 C. Brown Sugar
1/2 C. Flour
1/3 C. Butter chilled
1 C. Pecans, chopped
In another bowl, stir together the brown sugar and flour. Using a pastry blender mix in the chilled butter until the mixture is crumbly and evenly mixed. Stir in the chopped pecans.
Freezing directions: Place the sweet potato mixture in a gallon freezer bag or container. Remove the excess air from the container, seal and freeze. Place the brown sugar mixture in a quart size freezer bag or container. Remove excess air and freeze.
To serve: thaw both bags. Spread sweet potato mixture in a greased or spray coated baking dish. Evenly distribute the brown sugar mixture over the sweet potatoes. Bake at 350 degrees for 25-30 min.