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Categories: Sides, Vegetarian

Thelma Moore's sweet potato souffle

Thelma Moore's sweet potato souffle
Glenn Koenig / Los Angeles Times

Every year at my house, we host what we call the "Long Table Thanksgiving." It's a simple tradition, and it does a lot to minimize holiday stress. We provide the birds, and everyone else brings a side dish. Oh, and ... Read more

Total time: 45 minutes | Serves 8 to 10
Note: Shared by Thelma's daughter, Valerie. She uses drained canned sweet potatoes.
  • 2 cups mashed cooked sweet potatoes
  • 3/4 cup granulated sugar
  • 2 eggs, beaten
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup milk
  • 3/4 cup (1 1/2 sticks) butter, melted and divided
  • 3/4 cup crushed corn flakes
  • 1/2 cup chopped pecans
  • 1/2 cup brown sugar

Step 1Heat the oven to 400 degrees.

Step 2In a large bowl, whisk together the mashed sweet potatoes, granulated sugar, eggs, cinnamon, nutmeg and milk until thoroughly combined. Whisk in half (1/4 cup plus 2 tablespoons) of the melted butter.

Step 3Pour the mixture into a shallow, 2-quart casserole and bake for 20 minutes.

Step 4While the sweet potatoes are baking, assemble the topping. In a medium bowl, combine the corn flakes, pecans, brown sugar and remaining (1/4 cup plus 2 tablespoons) melted butter.

Step 5After 20 minutes, sprinkle the topping over the sweet potatoes. Bake for an additional 10 minutes. Remove and cool slightly before serving.

Each of 10 servings:
348 calories; 4 grams protein; 42 grams carbohydrates; 2 grams fiber; 20 grams fat; 10 grams saturated fat; 81 mg cholesterol; 31 grams sugar; 63 mg sodium.
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