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Sweet Potato Soufflé with Butter Pecan Topping

  • Writer: Suzanne Clark
    Suzanne Clark
  • Oct 10, 2014
  • 2 min read

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Let’s just say when I was a young child; I had an “extreme” dislike of sweet potatoes. I am not sure if it was the texture, the taste, or the mounds of marshmallows that where piled high on top of the traditional Thanksgiving syrupy canned potatoes. It wasn’t until I became an adult, that I decided that I was going to conquer my distain for those humble orange spuds!
One Thanksgiving, I was invited I was invited to my friend Kiersten’s mothers house for dinner. I can honestly say her mom has to be one of the best cooks I have ever met. She had made a beautiful roasted turkey, complete with all the trimmings, including a wonderful smelling side dish. Yep, it was a sweet potato casserole! At first I was very apprehensive to taste it, but soon I decide to give it a try. The smell of cinnamon, butter and pecans was quite alluring, it was hard to resist. Everything her mom made was outstanding, how could I go wrong? It took only one bite, and I was instantly hooked on sweet potatoes!
This casserole features a velvety soufflé of sweet potatoes on the bottom. Although it is not technically a classic soufflé, it is still light, creamy and very decadent. The crunchy top layer is full of cinnamon and pecans that provide the perfect buttery topping. I have been making this unforgettable casserole ever since I tried it that Thanksgiving. I have changed a few ingredients through the years, but I still think Kiersten’s mother would approve. If you are looking for something different this year to serve at your holiday dinner, give this side dish a try! Click here for the recipe


 
 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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