Sweet Potatoe Souffle' with Pecan and Marshmallow Topping

SWEET POTATOE SOUFFLE' WITH PECAN AND MARSHMALLOW TOPPING
Recipe Rating:
 1 Rating
Serves: 10-12
Prep Time:
Cook Time:

Ingredients

3 can(s) sweet yams (drained) large cans
3 eggs
1 c evaporated milk
1/2 c brown sugar, light
1 tsp vanilla extract
1/4 tsp salt
1/2 c butter, softened
1/2 c self rising flour
1 1/2 Tbsp pumpkin pie spices (or if you do not have pumpkin pie spice you can substitute with the following: 1/2 teaspoon cinnamon, 1/8 teaspoon cloves, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg) (this is equivalant to 1 tablespoon of pumpkin pie spice)

The Cook

Janette Suber Recipe
x1
Well Seasoned
Sale City, GA (pop. 380)
jansub6887
Member Since Oct 2010
Janette's notes for this recipe:
This is a wonderful side dish that my family begs for every year during Thanksgiving and Christmas, and it goes wonderfully with all the usual traditional Thanksgiving
or Christmas Entrees. I hope you love it as mush as my family and friends do, Enjoy, and Happy Holidays.
Make it Your Way...

Personalize This

Directions

1
Preheat the oven 350º F and smear butter on a casserole dish. Its important to use a dish that is deep enough to have about a 1 1/2 inch of extra height above the souffle' for the marshmallows, so they don't melt over the edge of your pan when you add them. I have found that one of the store bought disposable metal/foil pans for Lasagna is great for this dish.
2
Take a mixing bowl and beat the mashed potatoes till you get a smooth consistency. Reduce the speed to add milk, sugar, butter, vanilla, eggs, salt, flour and spices. Combine everything properly and pour the mixture in the buttered casserole dish.
3
For the topping, whisk in brown sugar, flour, butter, and pecans. Spread it on the potato mixture and bake it for 30 minutes or until topping starts to brown.
4
Once it is done, place marshmallows on top and place back in the oven to melt and brown the marshmallows, don't walk away, cause depending on each individual oven you could burn them so keep a close eye on those marshmallows. You want the marshmallows to be nice and golden brown. Serve while somewhat still hot.
5
Pecan Topping:
•1 cup dark brown sugar
•1/3 cup all-purpose flour
•1/3 cup melted butter
•1 cup chopped pecans

Marshmallow Topping
•2 cups mini marshmallow (or 1 bag of mini marshmallows)

About this Recipe

Comments

5 comments

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user Bea L. BeachChic - Mar 16, 2011
Bea Liles [coffeetime] has shared this recipe with discussion groups:
CHATTERBOX
You Say Potato... I say "MORE PLEASE!"
user Janette Suber jansub6887 - Mar 22, 2011
I am confused? Why was my recipe shared with a discussion group?
user Janette Suber jansub6887 - Mar 29, 2011
I tried this recipe and say it's Family Tested & Approved!
user Debra Cheek crest - Nov 22, 2011
couldnt find pumpkin pie spice in grocer nor could I find cloves, to subsitute to add with rest of spices you had listed.
can allspice be used in the recipe?
user Barbara Richardson Barbara_Richardson - Nov 28, 2013
What oz. can of Yams...What size baking dish

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