I usually make the traditional sweet potato casserole with the mini marshmallows toasted on top, but I wanted to change it up this year! I remembered the sweet potatoes I used to have as a child. I looked through many recipe cards and finally found it, and I made my Mama's Sweet Potato Souffle, which she called Sweet Potato Imperial!
2 pounds sweet potatoes, peeled and chopped*
3/4 cup granulated sugar
1/4 cup evaporated milk
3 tablespoons butter, melted
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/4 cup all-purpose flour
2/3 cup packed dark brown sugar
2 tablespoons melted butter
1/2 cup chopped pecans
1. Preheat oven to 350°.
2. To prepare potatoes, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes.
3. Place potatoes in a large bowl; add granulated sugar, milk, 3 tablespoons melted butter, 1/2 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well. Pour potato mixture into a 13 x 9–inch baking pan coated with cooking spray.
4. To prepare topping, combine flour and brown sugar; stir with a whisk. Stir in 2 tablespoons melted butter and pecans. Sprinkle mixture evenly over potato mixture. Bake at 350° for 30 minutes or until golden as pictured.
* If using canned sweet potatoes, use 2 ~ 15oz cans and skip to #3.