Wednesday Recipes: Holiday Favorites--Sweet Potato Souffle

This month, I'm going to share favorite holiday recipes of my family--yes, I'm getting into themes! And Christmas. I love Christmas! It's my favorite holiday even though I recognize that Easter is more important. I just love all the traditions!

This one is a favorite of myself and my daughter--the men in my family don't appreciate sweet potatoes. For me, I like almost any food, except celery and eels or calimari. What are some of your favorites?

I found this recipe in the Marvelous Mustang Menus, A collection of recipes from Morningside Middle School. Several of my students volunteered at the school and a teacher sent me the cookbook as a thank you gift. You never know how recipes will come into your life!

I hope everyone is doing well and that you've enjoyed time with family and friends. God bless, Christina

Sweet Potato Souffle (Cindy Bell)

Casserole:

3 cups cooked mashed sweet potatoes (I bake the sweet potatoes and then mash, discarding the skin)

1/2 cut white sugar (I halved from the original and you can't tell)

2 eggs, beaten

1/2 cup milk

1 teaspoon vanilla extract

Topping:

1 cup coconut (frozen or flaked)

1 cup pecans, chopped

1/2 cup brown sugar (also halved and can't tell)

1/3 cup flour

1/4 cup butter, melted (down from 1/3)

Directions:

1. Mix potatoes with the rest of the casserole ingredients, pour in shallow baking dish.

2. For topping, combine the next four ingredients in a container with a lid and shake well to coat flour onto nuts and coconut. Add melted butter and stir to blend thoroughly.

3. Sprinkle topping over potatoes.

4. Bake (or refrigerate for up to several days and bake before serving) at 350 degrees for 25 minutes.

This is a great recipe to make ahead of time so your holiday won't be stressed!

PS. Down below is a picture of my daughter and her boyfriend's first Thanksgiving meal made together--including her first time of making this dish. :)