I often hear from women they need something to make with their main course. They are sick of the same old rice, potatoes etc. I was thinking of what to make with the steak I have marinading at home and instead of a regular baked potato of french fries I decided to make a family favorite during the holdiays Sweet Potato Souffle. When I am cooking for family I use the whole recipe but when I am cooking for two I halve this recipe and instead of using a casserole dish I use lil ramekin baking dishes for individual size servings. Bon Appetite!
6 sweet potatoes
1 cup white sugar
1/2 cup milk
1/2 cup melted butter
1 teaspoon vanilla extract
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon of cinnamon (optional)
1/2 teaspoon nutmeg (optional)
1 cup dark brown sugar
1/3 cup all-purpose flour
1/3 cup melted butter
1 cup chopped pecans
1)In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins. ( i prefer to bake my potatoes it is something my mom & grandma do says the potatoes have better flavor. )
2)Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.
Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
3)Reduce speed to low and add sugar, milk, butter, vanilla, eggs, cinnamon, nutmeg and salt. Mix well.
Allow any potato ‘fibers’ to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
3)Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes. (If you use the ramekins you can cut baking time to 20-25 min)