Roxie Just in case you weren’t aware, every small, southern town has some sort of festival or celebration in which the community gathers together in honor of a (sometimes) quirky theme. The Fire Ant Festival, Pig Jig, Wild Chicken Festival, and Shrimp Festival, just to name a few. Here in Ocilla, we celebrate The Sweet Potato Festival.
Once a year our town is flooded with festival goers on the last Saturday of October. This special day is marked with several big events including The Tater Trot 5k Run, Sweet Potato Cooking Contest, Parade, Craft Show and yes, a "Miss Sweet Potato Pageant. "
In honor of this upcoming Ocilla tradition I am sharing one of my favorite sweet potato recipes. My mom, Brenda, makes the most delicious sweet potato soufflé every Thanksgiving. I am sure it is similar to other recipes you have tried but there is just something about my mom’s special touch that makes this mouth watering side dish just perfect! I hope you’ll try it out and let me know what you think! Happy Fall and Happy Sweet Potato Day!
Sweet Potato Soufflé
Soufflé' Mixture:
2 c. cooked, mashed sweet potatoes
1 1/2 c. sugar
1/4 c. melted butter
2 eggs
Add the sugar, melted butter and eggs to a bowl with the sweet potatoes. Mix with a hand mixer until smooth. Pour the mixture into a greased baking dish.
For Topping:
1 c. brown sugar
1/3 c. flour
1 c. chopped pecans
1/4 cup melted butter
Mix the topping ingredients together and sprinkle evenly over soufflé' mixture.
Bake at 350 degrees for 35 minutes.
Soufflé' Mixture:
2 c. cooked, mashed sweet potatoes
1 1/2 c. sugar
1/4 c. melted butter
2 eggs
Add the sugar, melted butter and eggs to a bowl with the sweet potatoes. Mix with a hand mixer until smooth. Pour the mixture into a greased baking dish.
For Topping:
1 c. brown sugar
1/3 c. flour
1 c. chopped pecans
1/4 cup melted butter
Mix the topping ingredients together and sprinkle evenly over soufflé' mixture.
Bake at 350 degrees for 35 minutes.
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