For a twist, this Thanksgiving, turn your sweet potato casserole into a Maple Pecan Sweet Potato Skillet Soufflé and it bakes it in a cast iron skillet. Like many dishes on Thanksgiving, it is hard to tell if they are a dessert or a side.
The dishes are disguised by names like pretzel salad, pineapple salad, Watergate salad and sweet potato casserole. I don’t know about you but those salads are about as close to being healthy as bacon is to being a heart-healthy food.
Don’t get me wrong I love all of these dishes. I think our ancestors, mainly from the 1950’s, decided it sounded better to call these salads and side dishes. Probably because the dessert table was already full.
Well, I am not hiding anything with this Maple Pecan Sweet Potato Skillet Soufflé. I am happy to serve it on the table with the green bean casserole and the stuffing, but it would also be just as happy sitting alongside pumpkin and pecan pies.
Either way, this Maple Pecan Sweet Potato Skillet Soufflé is an awesome way to get your healthy dose of sweet potatoes this Thanksgiving.
- 3 pounds sweet potatoes peeled and cubed
- 4.5 ounces evaporated low fat 2% milk about 1/2 cup
- 1/4 cup heavy cream
- 2/3 cup brown sugar packed
- 5 Tbsp unsalted butter melted
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp orange zest
- 2 eggs beaten
- Salt and fresh ground pepper
- 1 cup mini marshmallows
- 1 cup pecans chopped
- 3 tbs butter
- 2 tbs firmly packed brown sugar
- 1 tbs maple syrup
- Preheat the oven to 350°F
- Bring a large pot of water to a boil over medium-high heat.
- Add the sweet potatoes and cook until tender, 15 to 20 minutes.
- Remove from heat, drain well.
- Transfer to a large mixing bowl. Mix on medium low to mash.
- Add the evaporated milk, heavy cream, brown sugar, melted butter, vanilla, cinnamon, orange zest, beaten eggs, and salt and pepper to taste.
- Mix together until smooth.
- Fold in mini marshmallows, set aside.
- Melt 3 tbsp butter in an 8 inch cast iron skillet over medium-high heat.
- Add pecans and toast for 2 minutes.
- Stir in brown sugar and maple syrup. Heat until sugar is melted and pecans are coated about 1 minute.
- Remove from heat.
- Pour in reserved sweet potato soufflé mixture and smooth out.
- Bake 1 hour or until a toothpick inserted comes out clean.
- Allow to cool for 5 minutes.
- Dust the souffle with powdered sugar. Carefully invert souffle onto a serving platter.
- Serve warm
First published by Quinn Caudill for dadwhats4dinner.com © 2015
If you do not have a cast iron skillet, use a nonstick ovenproof skillet. If you have neither place melted butter, pecans, brown sugar and maple syrup in the bottom of a 2-quart baking dish. Pour in sweet potato mixture and bake as directed.
What is your favorite Thanksgiving Salad or Side Dish?
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