When I lived away from home I would always return for Christmas, but not Thanksgiving. However, for 12 years, while living in New Orleans, I would go to my friend, Maryann’s, apartment. Those of us who could not be with our families would be invited to share a Friendsgiving. She would set up a large table in her living room, and we would all squeeze in together and talk, laugh, eat and build memories with this new family. Maryann always cooked the turkey and stuffing. The men would usually bring the wine and the women would bring their best recipes. Below is my friend, Chris’s, contribution. It’s a very southern dish, and you may see variations in southern cookbooks, but this is the one that had us fighting for the last ounce in the serving dish. Over the years I’ve shared it with a few of my nieces, who now prepare it every Thanksgiving.
CHRIS’S SWEET POTATO SOUFFLE
Preheat oven – 300° Serves: 6- 8 (it is very rich, so small portions are fine)
INGREDIENTS:
PIE:
1 pound Sweet Potatoes cooked
or
1 pound 13 oz. can Sweet Potatoes – drained
3/4 Cup Milk
1 Tsp. Vanilla
1/4 Cup Sugar
2 Eggs
6 Tabs Butter – melted
TOPPING:
6 Tabs Butter Softened
1/2 Cup Chopped Pecans
1/2 Cup Dark Brown Sugar (if you only have light brown, that is okay to use too)
3/4 Cups Corn Flakes, well crushed
DIRECTIONS:
With a hand mixer beat potatoes, milk, vanilla, sugar, eggs and butter until well blended. No lumps. Bake in a 300° oven in ungreased 1 1/2 quart baking dish until edges leave the side of the pan – approximately 45 minutes.
While the souffle is baking, in a bowl, mix all ingredients for the topping until smooth. Spread on top of baked soufflé. Brown topping under broiler for about 1 minute – WATCH CAREFULLY SO IT DOES NOT BURN.
Serves about 8 – This recipe can be doubled without altering the taste. I always double it and bake it in a 9 x 13 dish.
