November 21, 2016

One potato, two potatoes, three potatoes, more — there’s more than enough room for mashed and sweet potatoes on your Thanksgiving.

Sweet Potato Souffle

Canned yams are a great shortcut to use on Thanksgiving Day and no one will know the difference once you add a layer of finely chopped pecans on top.

This side dish smells delicious as it bakes in the oven. My entire house smelled heavenly of pecans and sugar.

1/4 stick of sweet cream butter

1 (40 oz) can yams in syrup

1 (15 oz) can yams in syrup

1 large egg

1/4 cup sugar

1 teaspoons vanilla extract

1/4 cup milk

pinch of salt


1/4 cup finely chopped pecans (I used pecan chips)

1/2 cup brown sugar, packed

1/4 cup all-purpose flour

1/4 stick of sweet cream butter, softened

Preheat the oven to 350 degrees. Spray a baking dish (I used a 9x13-inch) with nonstick butter-flavored spray. Set aside.

Drain yams well. Place in large bowl along with egg, sugar, butter, vanilla, milk, and salt. Use electric mixer to combine for about 2 minutes. It will still be lumpy. Transfer mixture to baking dish.

In a medium bowl combine the pecans, brown sugar, flour, and butter. Use a fork to incorporate the butter and the dry ingredients. Spoon the pecan mixture over the yam.

Bake uncovered for 40 minutes. Allow to cool a bit before serving.

Notes: I baked this the night before and then transferred it to a crock pot for the potluck at my school the next day. I tried to keep the pecans on top for a prettier presentation.

If you like your sweet potatoes extra sweet add 1/2 cup sugar to the sweet potatoes instead.

Sweet Potato Crunch

Sweet potatoes are a colorful addition to the season. If you like a little extra sweetness and crunch with your sweet potatoes, this layered casserole for you.

6 sweet potatoes

1/3 cup butter

2 tablespoons white sugar

1/2 cup milk

2 eggs, beaten

1 teaspoon vanilla extract

 Crunch Topping:

3/4 cup brown sugar

3/4 cup sweetened flaked coconut

3/4 cup chopped pecans

3 tablespoons all-purpose flour

3 tablespoons melted butter

Preheat oven to 325 degrees.

Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and peel.

Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl. Beat milk, eggs, and vanilla extract into sweet potato mixture using an electric mixer until smooth; pour half of the sweet potato mixture into a 9x13-inch casserole dish.

Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons butter until evenly coated. Sprinkle half of the topping over the sweet potato mixture. Pour remaining sweet potato mixture over topping and sprinkle with remaining topping.

Bake for 1 hour until cooked through and topping is lightly browned.