What Sweet Potato Version For This Year?

Well, I promised myself that I would have all of my Thanksgiving groceries bought a couple of days before the big day and yet I find myself here just now putting my list together. The one constant I can count on is that I will indeed be supplying the sweet potatoes for this year's feast again. The only question is what version will I attempt this year?

If I could get my hands on any recipe, it would be the marvelous, life-changing whipped sweet potatoes from Al Biernat's in Dallas, Texas. Truly, one would not think such a simple vegetable and such a simple dish could be so good, but I can only imagine what delectable magic they are whipping into those potatoes back in the kitchen. As if their steaks were not good enough on their own, they had to go and whip this marvelousness together! Goodness! I'm not kidding you, if you are ever in town, please stop by one of their locations. (We live in a rural area about an hour north of Dallas, so we have to go "to town" to get most everything, but that is one dish that is truly worth the trip!)

But alas, since I don't have any spies in their kitchen, I will have to summon up some tasty Thanksgiving magic myself or I may just have to repeat one of my favorite sweet potato recipes again this year. One tried and true recipe is from Paula Deen and it is her Aunt Peggy's Sweet Potato Souffle. This is not a recipe for the faint of heart or those with a faint heart, those eating keto, or for the vegan types who don't partake in butter- because this recipe is loaded down with a stick and a half of that cholesterol-spiking ingredient. Of course, our favorite part of this recipe is the streusel-type topping. For those not afraid to go down this delicious calorie-ridden path, your fellow holiday eaters will thank you! I am including the recipe below.

Whatever you cook this year, may you have a blessed time of Thanksgiving with friends and family!

Ingredients

• 3 cups cooked and mashed (from about 2 to 3 small baked potatoes) sweet potatoes
• 1 cup granulated sugar
• 3 beaten eggs
• 1/2 cup milk
• 12 tablespoons divided unsalted butter
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 cup packed light brown sugar
• 1/2 cup self-rising cake flour
• 1 cup chopped pecans

• Directions

  Souffle: Preheat the oven to 400 °F. Lightly grease an 8-inch square baking dish.

  In a large bowl, combine the sweet potatoes, sugar, eggs, milk, 8 tablespoons of melted butter, vanilla and salt. Pour the mixture into the prepared baking dish.

  Topping: Combine the brown sugar, 4 tablespoons of butter cubed at room temperature, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.

  Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.