November 19, 2007

Sweet Potato Souffle Casserole - Yum!

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
2 eggs
1 T. Vanilla extract
1 C. Brown Sugar
1/2 C. Flour
1/3 C. Butter chilled
1 C. Pecans, chopped

With an electric mixer puree the sweet potatoes (whip them until they look like smooth mashed potatoes). You should end up with about 3 cups of puree. While the sweet potatoes are still hot mix in with the electric mixer the milk, butter, sugar, eggs and vanilla extract. (If you have used canned sweet potatoes, melt the butter before adding to the mixture.) Mix until well blended.

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.

Note: To cook fresh sweet potatoes, peel them, place them in a pan and cover with water. Bring to a boil, reduce heat to a simmer and cook until they can be easily pierced with a fork. Drain well.

Here are my bags ready for the freezer. In the past I have even split this recipe into thirds and froze it for smaller servings for hubby and myself. YUM! I am looking forward to Thanksgiving with the family!


Wilma L. said...

My mouth is watering! Yummm! I am glad you made a double batch!

Jessica said...

Great job blogging the recipe! It looks very tasty! Have a happy Thanksgiving!

Wilma L. said...

I do believe your sweet potato casserole was the very best you have ever made!!!! We just got through having some of the leftover for supper..............
it is absolutely, positively, delicious!!!!! Yum is the word!!!!!