Wednesday, March 31, 2010

sweet potato souffle

i came up with a new recipe for sweet potato souffle if you need a dish to take to an easter gathering this weekend. i used canned sweet potatoes, so it's pretty simple and quick. it's not healthy at all (like horrible), and could double as dessert, but that's what holiday gatherings in the south are all about. even our ham and tea can fix a sweet tooth, so sides should be no exception. here it is...

40 oz can sweet potatoes (all i could find was ones in syrup, but you'll drain it anyway)
1 cup sugar
1/3 stick butter, softened
1/2 t salt
1/2 cup milk
2 beaten eggs
1 t vanilla
1 yellow cake mix
2 sticks butter, melted
1 cup chopped pecans

drain and rinse the sweet potatoes, then mash them up in a bowl (you'll be mixing it all up with a hand mixer, so just enough to make them not so chunky). put everything else through the vanilla in the bowl and beat until it's all mixed together good. put in a casserole dish (you can rub some butter on it to grease it, but between the eggs and butter in the recipe it shouldn't stick). pour the cake mix on top...just the powdery mix, then drizzle the melted butter on top. sprinkle it with chopped pecans and bake on 350. i don't remember how long i baked it so keep checking it, but i'm thinking about 30 minutes.


  1. Yum! Can't wait to try it out :) Happy Easter!

  2. I never thought of doing this with sweet potatoes - I do it with fruit and make it as an "whoops! i have to take a side with me!" it's super sweet, but that butter helps to cut it, right?!
    <3 lou