Sweet Potato Souffle

Are you getting ready for Thanksgiving?  I AM!!!  I have my menu all set, printed and posted.  My kids are all excited to sign up for what they will be making.  I make the same exact meal that my mother made all through my growing up years.  Every few years I add or change a side dish.  This is one of those years!!!  I am SO excited about this addition!  

Are you ready for this?  Sweet Potato Souffle is TO DIE FOR!  My friend Holly, in my Gourmet Club made it for us last year as her dessert for the Girlfriend's Christmas Party.  She also did it as one of the side dishes for our Stake Relief Society Dinner in September that our group catered.  Honestly I am posting this recipe for my own easy access, as well as to fulfill the hopes and dreams of many who have asked me for it! 

Preheat oven to 350 degrees

Ingredients -
6 cups sweet potatoes, mashed (I use 2 - 29 oz. cans Princella brand)
1 1/2 cups white sugar
1 cup melted butter
5 eggs
1 tsp. vanilla extract
1 cup evaporated milk

                                                                                                                                          

 Mix first three ingredients in a mixer, add the next 3 and mix until blended.                                                Pour in a 9x13 casserole dish.

Topping:

2/3 cup melted butter
1 cup brown sugar
Pinch of salt
1 tsp baking powder
1 cup flour

Melt butter in microwave, add the rest of ingredients and mix well.  It will look like wet sand. I use my hands to sprinkle evenly over the top.

Bake at 350 for 35-40 min. Should not be soupy...if the top is browning too much, cover with foil.

*Serving alternative - Bake in ramekins for single servings.  Also, this can be used as a dessert!  It is as good as a crust-less sweet potato pie!