This is my favorite Thanksgiving side dish. I’ve always loved sweet potatoes!
As a kid, my mom and dad would make a candied version, which is still very popular. But, a few years ago, I decided to make 2 versions of sweet potatoes – one candied and one in “souffle” form. I used a recipe from Food Network that is much richer than this version. It contained more than double the sugar and included sweetened condensed milk and butter. Lots and lots of sugar…
This version feels much less sinful. In fact, I’d dare to say that it’s fairly healthy. It’s high in potassium and vitamin C and also has a good amount of fiber. The typical sweet potato souffle often taste more like a dessert than a side dish (I know, I know – that’s tempting isn’t it?). But really, I don’t think you’ll miss the extra sugar or the butter (this version has none)!
Happy Thanksgiving to you and your family!
- 3 pounds sweet potatoes,
- ½ cup brown sugar
- ½ cup low fat milk
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ⅓ cup packed brown sugar
- ½ cup chopped pecans or walnuts
- Preheat oven to 325 degrees
- In the meantime, peel potatoes and cut into similar sized chunks
- Boil potatoes until fork tender, then drain
- Whip potatoes with brown sugar, milk, vanilla, eggs, cinnamon, nutmeg, and salt
- Spoon mixture into a baking dish
- Combine topping ingredients and sprinkle on top of potatoes
- Bake for 25 minutes