Countdown to Thanksgiving

Thanksgiving is less than a week away.  If you're looking for a good recipe for a side dish, I've got a great one to share.  Not only is it easy to prepare, it can be made ahead of time.

Last year, I posted a recipe for Quick and Easy Candied Sweet Potatoes.  Today, I want to share a recipe for Sweet Potato Souffle, which is a fancy name for sweet potato casserole.  The name isn't the only thing that's different.  Unlike many sweet potato casseroles, this one doesn't use nuts or marshmallows on top.  In fact, it doesn't have a topping at all.

Sweet potatoes are available year round, but they're most plentiful September through December.  Choose potatoes with smooth skin and no bruises or blemishes.  Small to medium size sweet potatoes are best because they're tender and sweeter and not as stringy as large sweet potatoes.

The cooking process starts out the same as potato salad, except you don't add salt to the water.  Peel the potatoes and cut them into cubes. Put the cubes in a saucepan and cover with cold water; bring the water to a boil.  Reduce the heat to medium-low and cook for 20 to 30 minutes or until the potatoes are tender.  The cooking time depends on the size and thickness of the cubes.

Drain off the water and mash the potatoes with an electric mixer.  If the potatoes are stringy, the strings should stick to the beaters.  Don't scrape the leftover mixture on the beaters into the bowl.  If you notice any strings in the mashed mixture, remove them before adding the remaining ingredients.

Notice the strings on the beaters.

If you're short on time, you can skip the previous steps and substitute a 24 ounce package of Ore-Ida Steam n' Mash cut sweet potatoes, following the cooking directions on the package.  I've prepared the casserole with the Ore-Ida potatoes and no one could tell the difference.

Mix the potatoes and remaining ingredients with an electric mixer until smooth.  Spoon the mixture into a lightly greased 2-quart casserole dish.  I use a round Corning Ware dish which is sometimes referred to as a souffle dish.  Bake the casserole for 30 minutes until heated through and bubbly.

To save time, prepare the dish a day or two ahead of time.  Cool the casserole completely, leaving it in the dish it was baked in, and cover with foil before refrigerating.  By leaving the casserole in the dish you baked it in, when you reheat it no one will know it wasn't prepared that day.

To reheat the casserole, remove the foil and heat in the microwave until heated through, about 20 minutes.  If there's room in the oven, you can reheat the dish in there.  Leave the dish covered with foil and reheat it from 350° to 450° with whatever else you already have cooking in the oven. Adjust the heating time according to the temperature of the oven.  The higher the temperature, the less time it takes to reheat.

You're probably wondering if you can put nuts or marshmallows on top like other sweet potato casseroles.  I don't see why you couldn't, but I don't recommend it.  The casserole is light and airy and best eaten and enjoyed in its unadulterated form.  

Sweet Potato Souffle

6 to 8 Servings

6 small sweet potatoes (about 3 lb.)*

3/4 cup sugar

3 eggs, lightly beaten

1/2 cup butter or margarine, melted

3 Tbsp. milk

2 tsp. nutmeg

2 tsp. vanilla

Peel sweet potatoes and cut into cubes.  Cover with cold water and bring to a boil.  Reduce heat to medium-low and cook for 20 to 30 minutes or until the potatoes are tender.  Drain water and mash the potatoes with an electric mixer.  Combine sweet potatoes and remaining ingredients, mixing with an electric mixer until smooth.  Spoon mixture into a lightly greased 2-quart baking dish.  Bake at 350° for 30 minutes or until bubbly. 

*One 24 ounce package Ore-Ida Steam n' Mash cut sweet potatoes can be substituted.  Prepare potatoes following package directions.  Proceed as directed.

© Margaret's Morsels