Aunt Viv's Sweet Potato Soufflé

As Thanksgiving is just around the corner, there is one treat I am looking forward to more than almost anything... sweet potato souffle! (yeah, I said almost... who doesn't dream about pumpkin pie at this time of year?!) 

Really though, most people I know don't actually like sweet potato soufflé at all. The first year I had Thanksgiving with my husband's family, I volunteered to make it. I'm pretty sure they were all pep talking themselves into at least taking a small serving and choking it down just so they wouldn't hurt my feelings. (They would honestly do this... they are that great of in-laws!) Plus, I don't think they were even planning on having it on the menu until I offered to make it. Either way, I brought it and plenty of people were glad I did! By the end of the night some family members that had never liked sweet potato soufflé had taken second helpings and were raving about it the rest of the evening! (okay, okay... not the whole night... like, really though. That would be kinda weird if that was all we talked about for the rest of the day!) The only regret I had was that there were no leftovers. That was actually a big letdown since those are my favorite Thanksgiving leftovers! (Next to the rolls... and pie... and turkey, stuffing, mashed potatoes, fruit salad, etc... just kidding. lol. well, maybe not about the pie...) 

Another reason I love this recipe so much is because it comes from my Great Aunt Viv. And if you didn't read that name with a southern accent, then you read it wrong. :) My Aunt Viv grew up in the south and has lived there for her entire life. I'm not entirely sure where she got this recipe, but it is definitely the best sweet potato soufflé I have ever had! It could probably be served at the end of the meal instead of pie. It's that good

So, here's how you make this "more dessert than side dish" side dish...

First, cream 1/2 cup of butter (melted) and 1 cup of sugar together. Beat 2 eggs and combine them with the sugar, butter mixture. Mash one 40 oz can of sweet potaotes (I usually just let my kitchen aid mash them for me while it mixes) and one 5.33 oz can of evaporated milk and combine. 

*Quick note: most cans of evaporated milk are actually 12 oz. so just add half of the can if that's the size you have*

Add one teaspoon each of salt, cinnamon, and vanilla and... you guessed it... combine. Put all of this in a 13x9.

In a separate bowl, combine 1 cup each of brown sugar, flour, and chopped pecans as well as 1/2 cup of butter (melted). If you aren't into pecans, you can easily leave them out. Mix the ingredients together and crumble it over the top of the sweet potato mixture in the baking dish.

Bake at 350 degrees Fahrenheit for 45 minutes. Then, cover the top with a single layer of mini marshmallows and place back in the oven on broil until the marshmallows are lightly browned. Make sure to watch them because they will brown very quickly!

Last, allow it to cool and dig in. Seriously. Grab a spoon and just go for it. If you don't get it now, there may be none left by the time you get through the serving line...