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Thanksgiving recipe: Sweet potato souffle

November 19, 2012|By Noelle Carter
  • Thelma Moore's sweet potato souffle.
Thelma Moore's sweet potato souffle. (Glenn Koenig / Los Angeles…)

This dish tastes like it came straight from someone's mom's kitchen, and if you're looking for a comfortingly familiar Thanksgiving dish, this one is it. The recipe calls for old-school canned sweet potatoes, but if you prefer, you can roast the sweet potatoes yourself. The recipe is demonstrated in the video at left by Test Kitchen manager Noelle Carter.

Sweet potato souffle is one of the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook." The book shares more than 110 seasonal recipes to help you celebrate Thanksgiving, Hanukkah, Christmas and New Year's. We’ve also updated last year's "Los Angeles Times Holiday Cookies," so it now includes 65 recipes from a wide range of sources, including world-famous pastry chefs and home cooks.

Each book is $4.99, and they are available at the Los Angeles Times bookstore for Kindle, Nook and iBooks.

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You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at noelle.carter@latimes.com.

Thelma Moore's sweet potato soufflé

Total time: 45 minutes

Servings: 8 to 10

Note: Shared by Thelma's daughter, Valerie. She uses drained canned sweet potatoes.

2 cups mashed cooked sweet potatoes

3/4 cup granulated sugar

2 eggs, beaten

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup milk

3/4 cup (1½ sticks) butter, melted and divided

3/4 cup crushed corn flakes

1/2 cup chopped pecans

1/2 cup brown sugar

1. Heat the oven to 400 degrees.

2. In a large bowl, whisk together the mashed sweet potatoes, granulated sugar, eggs, cinnamon, nutmeg and milk until thoroughly combined. Whisk in half (1/4 cup plus 2 tablespoons) of the melted butter.

3. Pour the mixture into a shallow, 2-quart casserole and bake for 20 minutes.

4. While the sweet potatoes are baking, assemble the topping. In a medium bowl, combine the corn flakes, pecans, brown sugar and remaining (1/4 cup plus 2 tablespoons) melted butter.

5. After 20 minutes, sprinkle the topping over the sweet potatoes. Bake for an additional 10 minutes. Remove and cool slightly before serving.

Each of 10 servings: 348 calories; 4 grams protein; 42 grams carbohydrates; 2 grams fiber; 20 grams fat; 10 grams saturated fat; 81 mg cholesterol; 31 grams sugar; 63 mg sodium. 

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