My must for Thanksgiving dinner, aside from turkey, stuffing, mashed potatoes, gravy? Sweet potato souffle! It is creamy, sweet, with nice body and topped with roasted marshmallows.
I found this sweet potato recipe years ago, and every time I make it, we all go back for second or third helpings. If you enjoy sweet potatoes, and also love marshmallows, you need to try this!
The finished product... Served alongside a mini Thanksgiving meal I made tonight. Roast chicken, stuffing, salad and my beloved sweet potato dish. I did learn to not put the marshmallows so close to the edge of the dish. They melted over the side!
Sweet Potato Souffle
3 large sweet potatoes cooked and whipped
1 c. sugar – try less sugar and brown2 eggs beaten
1/2 tsp salt
1 stick butter
1/2 c. evaporated milk
2 tsp vanilla
1 bag marshmallows
Peel and cook potatoes until tender. Drain potatoes and whip. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and put in a greased 1 1/2 quart casserole. Bake in a preheated 325 degree oven for 25 minutes. Place marshmallows on top and return to oven for about 5 minutes or until brown on top.
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