So if you are a long time reader, you may know that we pull from several cultural backgrounds for our Thanksgiving meal. One staple is stuffed artichokes which is a recipe that was passed down from my great grandmother-in-law from Sicily. Another, from my mother’s Spanish heritage, is chopped hatch green chile which compliments every bite of turkey. But with this rich, sweet gooey deliciousness, we are channeling the southern roots of my dad. 

We eat this as a side dish to the main course, but it can easily be defined as a dessert and works great the next morning with some coffee. But don’t be fooled, yes, the main ingredient here is the sweet potato, which we’ve all come to know as a staple for multiple health food recipes. However, this is buttery and not short on sugar. There, you’ve been warned. It also happens to be a great distraction from any awkward family discussions that may come up. Don’t feel like arguing? Jam a bite in your mouth.

We hope you enjoy this and it becomes a staple around your table this year! 

Soufflé ingredients:

3 cups mashed cooked sweet potatoes (yams)

1 cup sugar

1/2 tsp salt

1/3 stick butter (melted)

2 eggs

1/2 cup sweetened condensed milk

1 tsp vanilla

Mix all ingredients and put in buttered dish.


1 cup brown sugar

1/3 cup flour

1 cup shopped pecans

1/2 stick butter (melted)

1 cup coconut

Mix all ingredients and sprinkle on top of potatoes. Bake at 350 degrees for 25 min and serve warm.