I thought I’d serve up a dish that is often popular at Thanksgiving and Christmas, but it’s a big hit at Easter, too. Funny, none of those holidays land in February. And yet, February 22 is National Cook a Sweet Potato Day.
Sweet Potato Souffle
I skip the pecans if someone is dining with us who can’t eat nuts. And it’s still Yummyland! Some folks call this dish Sweet Potato Pie or Souffle or Casserole. I call it, “Gone!”
6 lbs baked sweet potatoes
1 c butter, softened
1 c brown sugar (or coconut sugar)
1 large finely chopped sweet onion (microwaved 2 minutes)
2 tsp ground cinnamon
1 tsp grated orange peel (can use dried)
½ tsp ground nutmeg
1 tsp salt & ½ tsp pepper
½ tsp pure vanilla extract
2 lg eggs, beaten
½ c (approx.) half-and-half (or milk)
1 c coarsely chopped pecans
4 c mini marshmallows
2 c pecan halves (or pieces), for garnish
Peel and mash the potatoes; then mash in butter, sugar, onion, seasonings, and extract. Gradually stir in the cream, just to reach your desired consistency. Stir in the egg, followed by the chopped pecans. Divide between 2 well-buttered 11x7x2” baking pans. Use back of spoon to smooth the top. Bake at 375°F for 15-20 min. Remove from oven and distribute marshmallows over the top. Return to oven and bake 10 more minutes till marshmallows are golden. Remove from oven and sprinkle tops with pecan halves. Let stand at 5-10 minutes before serving. Makes 20 servings.
KISS Tips: This can be easily divided in half for smaller amounts. Before baking it also freezes well or can be refrigerated. If frozen, thaw overnight in the refrigerator. Before baking, bring to room temperature. (Remember to not add the marshmallows till halfway through the baking time.) This is also yummy with raisins and/or cranberries (dried, fresh, or frozen).
