Something magical happens when you take a lonely, lovely sweet potato and pair it with delicious ingredients like pecans, butter, and brown sugar. The flavors mesh, the aroma is intoxicating, and you wind up with a side dish decadent enough to be eaten with dessert!
For a side dish that’ll have your guests coming back for the recipe, try this delicious sweet potato dish. It’s surprisingly simple to make and compliments any holiday table.
This is a delicious recipe for Bourbon Sweet Potato Soufflé. If you’d like, you may substitute apple cider for the Bourbon.
For this recipe you’ll need:
3 cups sweet potatoes, cooked and mashed
1/2 cup granulated sugar
2 eggs
1/4 cup Jack Daniels or (whatever kind of Bourbon is on hand)
1/3 milk
1/2 cup (1 stick) melted butter
For the topping:
1 cup light brown sugar, firmly packed
1/4 cup all-purpose flour
1 cup pecans, chopped and lightly toasted
1/4 cup melted butter
To make this recipe:
Preheat oven to 400 degrees.
Rinse the sweet potatoes and bake them in preheated oven like a baked potato. When they are soft, remove them from the oven and let them cool. Slice in half lengthwise, then scoop out the cooked potato. (You can cook the potatoes ahead of time)
Preheat your oven to 350 degrees.
Chop the pecans and toast them in a non-stick pan over low heat, until they are slightly browned. Stir constantly to prevent burning. Set aside to cool.
In a large bowl, mash the baked sweet potatoes.
In a separate bowl, beat the eggs. Add the sugar, eggs, Bourbon (or cider), milk, and melted butter to potatoes.
Pour into a buttered 9×12 baking dish.
Combine the remaining ingredients in a bowl—light brown sugar, flour, toasted pecans and melted butter. Sprinkle over the potatoes and bake for 25-30 minutes until bubbly.
Love Sweet Potatoes? Try this Sweet Potato Pie!