As the designated Thanksgiving host in my family, I know firsthand how stressful two full days of cooking for friends and family can be. After many years of trial and error, I’ve figured out a few tips and tricks that can save you time without sacrificing flavor. Making the dessert the day ahead of time is one of the keys to a stress-free holiday. My Sweet Potato Souffle makes for a tasty Fall treat that is certainly a departure from the typical pumpkin pie. Plus, you’ll be amazed by how easy it is to make! All it takes is two bowls, a hand mixer, and a casserole dish, and you’ll have enough to feed Plymouth Colony. When the L-tryptophan kicks in and you feel your food coma approaching, you’ll be thankful that all you have to do is pop this delectable dessert in the oven!
Recipe:
Ingredients:
Vanilla Bean Ice Cream
Pecan Topping:
1 cup Brown Sugar (light or dark)
1/3 cup All Purpose Flour
1 cup Chopped Pecans
1/3 cup Melted Butter
Sweet Potato Filling:
5 Large Sweet Potatoes
1 cup Sugar
½ tsp salt
2 tsp vanilla
2 eggs
½ cup melted butter
1 tsp cinnamon
Method
1) In a large bowl, mix the topping ingredients and let chill in the refrigerator or freezer until the butter is solidified and cold.
2) Peel the sweet potatoes and cut into 1-inch chunks. Place into a pot of room temperature water and bring to a boil. Allow to boil for 15-25 minutes or until fork tender and mashable. Strain the potatoes and allow all the water to drain.
3) While still warm, add the potatoes to a large mixing bowl, and using a hand mixer, combine the potatoes with the remaining filling ingredients until you have a smooth, fluffy consistency.
4) In a 9x13 baking dish, spoon the filling into the bottom and smooth with a rubber spatula in an even layer. Next, sprinkle the chilled topping in an even layer atop the filling.
5) If you are making this dish a day ahead of time or the morning of Thanksgiving, cover the dish tightly with plastic wrap and let it sit in the refrigerator until you are ready to bake. Once ready, remove the wrap and place in a 375° oven for 25-30 minutes. Let sit for 10 minutes, then serve hot with a hefty scoop of vanilla bean ice cream.
