Sweet Potato Souffle

[Lisa]

My stepmom made ths last year for TG. It is YUM-O. It is the recipe from a local dinner theater.


4 cups mashed sweet potatoes
1 cup sugar
2 eggs
1/2 cup milk
1/2 tsp salt
1/3 stick butter (melted)
1 tsp vanilla

Mix well
Pour into buttered pan

Topping:
1 cup brown sugar
1/2 cup flour
1/3 cup butter (melted)
1 cup pecans

Crumble topping evenly over potato mixture. Bake at 350 for 35-45 minutes uncovered.

[KarenMA]

oooh, oooh, oooh, I saw that recipe recently on LCF (maybe you posted it?) I am going to give this a try next week. I am so glad you have endorsed it. Gives me more confidence that it will come out OK.

ETA I am serving 15 people. Should I make the recipe as is or should I double it?

[Lisa]

Um. *thinks* I think it made a typical Pyrex casserole dish size. Depends on how many people will eat sweet potatoes I guess. Warms up really well.

(wasn't me on LCF - I haven't posted there forever)

[taragunner]

:eat: ::drooooooooool::

[Lisa]

It is seriousy the best sweet potato thng I have ever had.

[Amy]

yummmmmm....*adds recipe to fucked up Thanksgiving menu*

[Haziefrog]

My SIL makes this every year. It is like hiding sweet potatoes under pecan pie, and I love it! Since we moved, I was wondering if I was going to have to call her and get the recipe, but now I have it :pompom:

Hazel

[SueShoppah]

This sounds alot like the pumpkin Chiffon pie I found out about yesterday, I'll find that recipe.

[Angie]

Do you think this would work with canned yams?

Cuz I just bought 2 big cans to make candied yams but I'd rather make this!

[Lisa]

Yams = Sweet Potatoes...they are the same thing. Right?

[Angie]

I don't think. :dunno:

Sweet potatoes are lighter orange and yams are dark.

But I could be totally wrong.

[Lisa]

Several decades ago, when orange-fleshed sweet potatoes were introduced in the southern United States, producers and shippers desired to distinguish them from the more traditional, white-fleshed types. The African word nyami, referring to the starchy, edible root of the Dioscorea genus of plants, was adopted in its English form, yam. Yams in the U.S. are actually sweetpotatoes with relatively moist texture and orange flesh. Although the terms are generally used interchangeably, the U.S. Department of Agriculture requires that the label "yam" always be accompanied by "sweetpotato."

:dunno:

[Sheba]

Actually they aren't. It's almost impossible to find canned "yams" tho, they are sweet potatoes.

I finally got to the root (HA!) of this question at the farmer's market where I found the REAL yams. :indiff: Some big hideous things. I mean seriously. Rough, almost barky skins in different shades of grey to almost black. Very tough. And they are BIG, like one regular sized was the size of 3-4 potatoes put together. The version I tried (there were like 6 different kinds of yams) was very enlightening.

When peeling, they have a slime to them almost like okra :eek: which was freaky. They started oxidizing almost IMMEDIATELY, much MUCH faster than potatoes. So before I got the whole thing peeled it was browning like toast. Whacked it up & simmered in a pan of water. Slightly more complex texture than regular potatoes, but taste almost identical. Very pale off-white in color.

Me likey :D I want to try all the different versions to see if they taste any different.

[Angie]

Just wanted to share that I made this with canned yams last year and it was yummy.

I'll be doing it again this year with canned yams.