One of the things I love about Thanksgiving day is we all know what we have to do.  There’s something sweet and calm in knowing what’s expected of you.  Thanksgiving day:

We enjoy an easy breakfast cooked my my handsome cowboy and it’s always yummy. Then we play around the house for a few hours. I start to make my Very fatening Sweet Potato Soufflee {not sweet potato casserole – slighly different}.  Then once I’m done, cowboy gets in on the action and makes his “you’ll never want to leave the table Mac & Cheesey Casserole.  My Dad does the Smoked Turkey, my mom….the veggies and salad.  AND…my grandma.  She does the “making sure everyone is doing what they should be doing” role.  Our bumpkins set the table.  Then we set up Nani & Papa’s tree…come home and then set up ours.  Systematic and I love it!

You’ve already ready my Thankful post a bit ago so I just wanted to share my sweetest dessert/side dish with you all.  I love making it and love to eat it!  Hope your enjoying your day. Here’s my recipe for this scrumptious dish {the above image is before baking – finished product should be bubbly}:

Sweet Potato Souffle

• 3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes {if your in a pinch, use 2 large cans of sweet potatoes but not my first choice}
• 1 cup granulated sugar
• 3 eggs, beaten { I just use a fork}
• 1/2 cup of whole milk
• 8 tablespoons unsalted butter, about 1 stick, melted
• 1 tablespoon vanilla bourbon extract
• 1/2 teaspoon low sodium salt

Sweet Crumb Topping

• 1 cup packed light brown sugar
• 4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
• 1/2 cup self-rising cake flour {this is what makes it fluffy and rise}
• 1 cup chopped pecans {sometimes I use more}

Souffle~ Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish with butter preferably.

In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish. I use a flat round baking dish.

Topping~ Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.

If you need to take this dish to a different location. You can store in the refrigerator until arrival, then begin baking process. Bake for 20 to 25 minutes or until the topping is golden bubbly brown. Serve bubbly hot.  Need to print this recipe?  Click HERE.