November 20, 2020
Updated November 2021
Here is your Thanksgiving recipe for sweet potato souffle, topped with crunchy pecans, brown sugar, butter, and Frosted Flakes.
This recipe. Satisfies all your taste buds, and puts you in the express lane to the post-Thanksgiving-meal nap.
Sweet potatoes, marshmallows, sugar, pecans, and butter. And if that’s not enough, Frosted Flakes.
(With all that, be careful, friends. This could become our Turkish Delight.)
The printed recipe appears below, and also an image you can click to download and print the recipe.
Remember, I’m not a food blogger. They work a lot harder than I do. They take better pictures, have a slicker website to get things printed, and they are just amazing. I’m just Grammye, handing you a yellowed recipe from my own little collection. (It smells like sugar, doesn’t it?)
GRAMMYE’S SWEET POTATO SOUFFLE
6 large sweet potatoes, baked
2 eggs
1 cup sugar
1 cup milk
2 cups marshmallows
¾ stick butter
+ Topping Ingredients:
1 stick butter
1 cup chopped nuts
½ cup brown sugar
2 cups Frosted Flakes cereal
Peel and mash the sweet potatoes. Add 2 eggs, 1 cup sugar, and 1 cup milk, and blend well.
Melt 3/4 stick of butter and 2 cups marshmallows on stovetop or in microwave, and add to mixture. This, I think, is the secret to the creamy/fluffy sweetness of this dish.
Place in a large greased casserole dish. It will barely fit in a 9 x 13, but you’re almost guaranteed some drips and overflow when it gets hot. If you have a dish that’s a little larger or deeper, use that. Or make two!
Bake 30 minutes.
Prepare topping during the baking time. Melt 1 stick of butter with 1 cup of nuts, 1/2 cup brown sugar, and 2 cups cereal in a boiler on the stove. Pour/spread over the hot baked casserole, and return it to the oven for 10 more minutes to toast the topping.
This recipe came from an old community cookbook called The Stuffed Griffin. This was a much sought-after collection of recipes compiled in 1976 by The Utility Club in Griffin, Georgia, to celebrate their 50th year. I received the cookbook as a gift in 1977. At the time, the price was $6.95 plus $1.00 postage.
In that insanely curious habit I have, I googled the book to see if it is still in print. It’s not, but there are a few offers floating around for used books. It looks like someone had a copy for sale for $150.
That’s incredible.
And so is this dish.
There are a hundred ways to make your sweet potato casserole for Thanksgiving. Some use a marshmallow topping on the casserole, and some prefer pecans. Those who can’t decide use both, either mixed or in beautiful stripes across the top. (Some people make pies instead.)
I confess: 🍽️ In my life, I love them all.
And in that Southern way, we pretend this is still a vegetable side dish, which is very similar to the way we call Jell-o dishes congealed “salad”.😄 Such is the luxury of being fed by Southern women. Relax and enjoy it, then kick up the recliner.
For this post, I do not have a good photograph. I’m sorry. I’ll try to get you some really pretty pictures when I make it this year.
But it looks like every other sweet potato casserole with pecan topping. Cook on, and enjoy your holiday.
See the square image with a picture of the recipe? Click on that square and you’ll be taken to the recipe. You can download and print.
I cannot lie. This is always delicious, always requested.
Make it, and you’ll see.
Happy Thanksgiving.
If you’d like to see a few other fall/winter recipes, check out “Enjoying Fall” here at GFP.
Every one is a total winner, I promise.
Just click on the “Enjoying Fall” picture to get to the collection.
Thank you! At GFP company is always welcome!
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-Grammye
I’m Grammye, and I’m collecting and sharing ideas that can help you embrace the life you have.
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Sounds YUMMY! Happy Thanksgiving❤️😘
Same to you! We have much to be thankful for.