Sweet potatoes are obviously a popular Thanksgiving side dish, but this recipe is so good, you’ll want to make it year-round! Trisha says it’s sweet enough to be a dessert, but it’s intended to be eaten as a side along with your traditional Thanksgiving meal.
Whip it up for your Thanksgiving or Christmas meal this year to give it a try– you won’t regret it!
Trisha Yearwood’s Sweet Potato Souffle Recipe:
1/2 cup butter at room temperature
5 medium sweet potatoes
2 large eggs
1 cup sugar
1 1/2 tsp. vanilla extract
1/2 cup milk
Pinch of salt
1 cup finely chopped pecans
1 cup brown sugar
1/2 cup flour
1/4 cup butter, softened
Preheat the oven to 350 degrees while you grease a 2 1/2-quart baking dish with butter. Using a fork, poke the sweet potatoes and bake them until they are soft (about an hour). Once they’re cool enough to touch, peel them and place the skin in a bowl. Mash the skins together until smooth, then add in the eggs, sugar, 1/2 cup butter, vanilla, milk and salt, mixing until well combined. Then, pour the mixture into the baking dish.
In a small bowl, stir together pecans, brown sugar, flour, and 1/4 cup butter until it’s well combined, and spread the mixture over the top of the sweet potato dish. Bake for about 40 minutes or until lightly browned, and enjoy!
Raised in Fayetteville, Arkansas, Colleen grew up cheering on the Razorbacks, fishing with her dad, learning about southern hospitality from her mom, and enjoying the best of The Ozarks. When she's not writing, she's likely spoiling her black lab, playing pranks on her husband, chasing around her nieces and nephews, or rearranging her house.