This recipe is always a huge hit at Thanksgiving. Everyone loves the sweet flavor accented with the subtle tones of vanilla, brandy and almond extract. It’s a fluffy melt-in-your-mouth kind of down home comfort food. A warm autumn style tradition for this blessed family holiday.
Don’t miss these other great Thanksgiving recipes~
- 5 pounds sweet potatoes
- 1 stick unsalted butter, softened, cut into bits
- ¾ cup each of granulated sugar & dark brown sugar
- 4 large brown eggs
- 3 tablespoons self-rising flour
- ¾ cup milk
- ¼ cup cream
- ½ cup brandy
- 1½ tsp each of vanilla extract, almond extract & cinnamon
- 1 tsp each of salt, fresh grated nutmeg & Garam Masala (available in most spice stores)
- 2 tsp baking powder
- 2 tablespoons each of unsalted butter & dark brown sugar, reserved for topping
- 1 tablespoon of powdered sugar for garnish
- Preheat oven to 350º. In a large pot boil the potatoes for 30-45 minutes or until tender. Drain potatoes, peel them and transfer to a large mixing bowl.
- Using an electric mixer beat the potatoes, sugar & butter on high, until smooth. Add the eggs, 1 at a time, then the flour, milk, salt and the extracts until all are combined well.
- Cover bottoms of two 1½ quart baking dishes with non- stick spray, then divide the mixture and pour between the two. Gently heat the reserved butter and brown sugar for 1-2 minutes and drizzle over top. Bake for 1 hour or until lightly browned. Garnish with a light sprinkling of powdered sugar.
Erica Galindo at the Gravenstein Apple Fair, Sebastopol, California
Erica Galindo is the Founder and Editor in Chief, of Sonoma Christian Home Online Magazine – “One of the fastest growing Christian Women’s Magazines Online.”
Married to the love of her life, Erica lives with her husband David and their fifteen-year-old son Jack, in beautiful Sonoma County, California. In addition to being a digital entrepreneur, Erica is a passionate home chef. She loves entertaining and reinventing classic recipes with her unique brand of Sonoma style home cooking.
Dreaming of the Sweet Potato Souffle. It was absolutely delicious last year!!!
I made the sweet potato souffle for Thanksgiving dinner and it was outstanding. As a confirmed sugar-aholic, it was dreamy. My sister said it was to die for & made me give her the recipe and I’m sure it will be a family favorite for years to come. Some had a third helping at dessert time instead of my mom’s homemade apple pie. Whoa. Thanks Erica for blessing us with your recipes!
Thank you Lulu! I am so happy that everyone enjoyed this dish! Your mom sounds like my kind of gal! I must confess, I can eat this for breakfast with a nice frothy latte!
So blessed. Love and grace to you my friend!
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