Old School Sweet Potato Souffle

Posted In: Dinner, Holidays, Sweets
Old School Sweet Potato Souffle
Serves 6
The most delicious Sweet Potato Souffle you will ever have!
Write a review
Print
Prep Time
25 min
Cook Time
50 min
Total Time
1 hr 15 min
Prep Time
25 min
Cook Time
50 min
Total Time
1 hr 15 min
Ingredients
  1. Butter, for casserole
  2. 3 pounds sweet potatoes, peeled and cubed
  3. Salt
  4. 1 (4.5-ounce) can evaporated milk
  5. 1/2 cup brown sugar
  6. 5 tablespoons unsalted butter, melted
  7. 1 teaspoon vanilla extract
  8. 1/2 teaspoon ground cinnamon
  9. 2 eggs, beaten
  10. Freshly ground black pepper
  11. 1 cup coarsely chopped roasted, salted cashews
  12. 1/2 cup mini marshmallows
  13. 1/2 cup sweetened shredded coconut
Instructions
  1. Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.
  2. Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.
  3. Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.
  4. In a small bowl, toss together the cashews, marshmallows, and coconut. Remove the casserole dish from oven and top with the cashew mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.
Notes
  1. I cover the top with marshmallows. I don't use the measured amount. I use walnuts or pecans instead of cashews. I also sometimes omit the coconut, depending on my mood that year.
Adapted from The Food Network
Adapted from The Food Network
Francis E. Herrera http://franciseherrera.com/