It’s Thanksgiving Season! Food! Relaxing! Shopping! Football!
(yes, family get’s it own line)
My extended family is large.
When I was growing up we used to have “lil” family reunions where 55 people would show up.
The matriarch of our ridiculous family, Mama T, was famous for 2 things: pimento cheese sandwiches on white bread with the crusts cut off, and sweet potato soufflé (which in the south, and in this context, is just a fancy way of saying “casserole”).
Mama T’s sweet potato soufflé came equipped with marshmallows.
And it was served as a vegetable.
When my mom took over sweet potato soufflé duty, she changed up the topping. Instead of marshmallows, Mom opted for cornflakes, a healthier option. I think she drizzled a stick of melted butter over the cornflakes so that they’d taste better.
The Honor of the Sweet Potato Soufflé has passed on to me. In true family tradition, I haven’t changed the soufflé part, but have totally changed up the topping.
I went for the praline effect.
First you need to gather your ingredients:
- 5 lbs fresh sweet potatoes
- 3 eggs
- 2/3 cup butter
- 1 t vanilla
- 1/2 t nutmeg
- 1 t allspice
- 1 cup brown sugar
- 1/3 cup AP flour (GF works well too)
- 1 cup walnuts or pecans
- 1/3 butter
The first thing you have to do is cook your sweet potatoes then remove their skins.
You have options here. You can either boil them (boring!), or bake them (which makes them sweeter, as baking caramelizes the natural sugars), OR –if you’r expressed for time or don’t want to heat up the kitchen unnecessarily–you can microwave them.
I chose the microwave.
So scrub them, then poke holes in them, and then microwave until they’re soft.
When they’re done, you should be able to remove the skins really easily. Be careful though–they’ll be so damn hot you’ll burn the first or second layer off your hands if you’re not careful.
Put the skinned sweet potatoes in a mixing bowl.
Add the 3 eggs.
Now get out your butter.
Once melted, add the nutmeg, allspice, and vanilla.
Pour it into the mixing bowl and mix it up real good.
Once it’s all nice and cohesive, pour it into a greased baking dish.
Now to make the praline topping.
First you put a cup of brown sugar in a mixing bowl.
Add your nuts.
And your flour.
And your cubed butter.
Use 2 forks or a pastry cutter and blend it all together until it’s crumbly.
Spread it on top of the sweet potato mixture.
Bake at 350 for an hour or so, until the topping is browned and a little crunchy.
It’s practically dessert.
suck it, martha.