Monday, November 22
“Mouthwatering Monday” – What’s your favorite Thanksgiving Day recipe? Share it here (don’t worry, we won’t tell Great Aunt Doris you’re sharing her secret!)
My favorite Thanksgiving recipe has always been my aunt's sweet potato souffle. Of course, the original version has waaay too many carbs to be reasonable, but you could always adapt the recipe by substituting Splenda for sugar and Splenda brown sugar blend for the regular brown sugar. To decrease the fat content, you could replace the butter with a lower-fat margarine or butter spread. I haven't personally made the recipe below, but it appears to be very close to my aunt's recipe.
Courtesy of Allrecipes.com:
Sweet Potato Souffle III
Ingredients
- 6 sweet potatoes
- 1 cup white sugar
- 1/2 cup milk
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- 1/2 teaspoon salt
Topping:
- 1 cup dark brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup melted butter
- 1 cup chopped pecans
Directions
- In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.
- Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish.
- Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
- Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well.
- Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
- Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.
Nutritional Information
Sweet Potato Souffle III
Servings Per Recipe: 8Amount Per Serving
Calories: 501
- Total Fat: 20.8g
- Cholesterol: 105mg
- Sodium: 367mg
- Total Carbs: 76.5g
- Dietary Fiber: 3.1g
- Protein: 4.4g
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