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.
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)
self rising flour
cubed butter, (keep butter cold until ready to use)
How to Make Sweet Potatoe Souffle' with Pecan and Marshmallow Topping
1Preheat 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.
2Take a mixing bowl and beat the mashed potatoes till you get a smooth consistency. Reduce the speed to add milk, butter, vanilla, eggs, salt, flour and spices. Combine everything properly and pour the mixture in the buttered casserole dish.
3For the topping, whisk together brown sugar, flour, butter, and pecans. Spread it on the potato mixture and bake it for 30 minutes or until topping starts to brown.
4Once 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.
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