Now don’t turn your nose up at it just because it says “sweet potato.” Canned sweet potatoes (also known as yams) have given this delicious and nutritious vegetable a bad rap. Full of flavor, rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B6. This is a veggie that is definitely worth another try! More of a dessert than a side dish, Sweet Potato Souffle will have even the pickiest of eaters asking for seconds!

Makes 2 souffles

4 large sweet potatoes
1/4 c. butter, melted and cooled slightly
1 cup sugar
4 large eggs
3 Tbsp. self-rising flour (or regular and add a little baking powder)
1 cup milk (almond milk works great in this!)
1/4 tsp salt
1 tsp vanilla extract
1 tsp coconut extract
1 tsp almond extract
1/2 cup pecans chopped
2 Tbsp. brown sugar
1/4 tsp cinnamon

1) Peel potatoes, cut into small pieces and boil until tender, about 25 min.
2) Transfer to a food processor or electric mixer and beat/process until smooth.
3) Beat in butter, sugar, eggs (1 at a time), flour, milk, salt, and extracts.
4) Divide between two 1-1/2 quart souffle dishes (do NOT butter the dish)
5) In a small bowl combine pecans, brown sugar, and cinnamon. Sprinkle on top of souffles.
6) Bake at 350 for 1 hour or until center looks set and doesn’t wiggle very much.

*Please keep in mind that the size of sweet potatoes used will affect how the souffle sets because the egg and milk to sweet potato ratio will be a bit different with each potato. Thus, sometimes when it’s done a clean knife will indicate that the souffle is done. Another time you can cook it for and hour and a half and it will be done but a clean knife will never happen. If it’s been in the oven for an hour then the eggs are definitely cooked and that’s all that really matters!

Happy Thanksgiving!