Sweet Potato Soufflé

Here is a recipe I make at our PV Alpine Ski Racing Fall Camp at Vail, Colorado on Thanksgiving every year.  This year I cooked Thanksgiving dinner for 85 people between campers, parents and coaches so I made 5 of them – they were all devoured.  It is my most requested recipe by far and is great one to enjoy with your family during the winter.  You can also make two and freeze one so you have one on hand for later.  It pairs very well with a spiral cut ham, turkey or a venison steak.  I also like to make an onion bake to go with it as well.

Sweet Potato Soufflé

Handed down for 3 Generations from Ruth Shorter to Mari Shorter and now Alex Shorter.  My lovely sister-in-law Jenn Shorter enjoys making it as well.  It is really a requirement that all Shorter women make this – and the Shorter boys agree – the more the better. For your convenience you can print the recipe below.

Ingredients:

– 3 Cups Mashed Sweet Potato (2lb – 8oz. Can is what I use – it measures out to 3 cups)

– 1 C. Brown Sugar

– 1. C. Evaporated Milk

– 1/2 Stick margarine (melted)

– 2 Eggs

– 1/2 tsp. Vanilla

– 1/2 tsp. Cinnamon

– Topping: 1 C. Chopped nuts (walnuts or pecans), 1 C. Brown Sugar, 1/2 Cup Flour & 1 Stick Margarine

Directions:

Put all 7 ingredients together in a blender or mix well with mixer. Pour into a greased baking dish. Top with topping mixture. Then Bake in a 10 x 10″ dish at 350 degrees for 1 hour.

Tips: I really love to use the canned YAMs as they are already soft and so easy to use.  Also, the 2lb 8oz. can comes out to 3 cups perfectly so no need to measure – just mash those little buggers up.  Also, walnuts are very good on top but pecans work great too – my husband likes either.

I also know that JW Shorter’s has some super cute tin foil pans with covers to freeze, pot-luck or share this family favorite. I have been coveting them – on my list for my next shopping trip for sure.

So tell me – what is your favorite family recipe?

Until Next Time,
Alex Shorter
West Coast Shorter Wife