Besides Thanksgiving Day dinner, Christmas dinner is a big deal for most families, mine included. Everyone wants to know who is cooking what and has the side eye ready for those who don't know how to cook at all. I'm not going to lie, I fucked up my "Friendsgiving" sides (mac n cheese and sweet potato souffle) and I'm not proud of it ESPECIALLY because I love to throw down in the kitchen, it was just an off day LOL.
To avoid that mistake again on Christmas and to share with you (if you're not a cook), I have a side dish recipe that is easy and sure to impress all the family critics. I'm trying to get my body together for 2018, but even as I type this I'm getting hungry...hope you enjoy!
Old School Sweet Potato Souffle
Butter, for casserole
3 pounds sweet potatoes, peeled and cubed
1 (4.5-ounce) can evaporated milk
1/2 cup brown sugar
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 eggs, beaten
Freshly ground black pepper
1 cup coarsely chopped roasted, salted cashews
1/2 cup mini marshmallows
1/2 cup sweetened shredded coconut
Preheat the oven to 350 degrees F.
Butter a 2-quart casserole dish and set aside.
Add the potatoes to a large pot of cold, salted water.
Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
Drain in a colander in the sink.
Mash the potatoes in a large bowl.
Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste.
Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.
In a small bowl, toss together the cashews, marshmallows, and coconut.
Remove the casserole dish from oven and top with the cashew mixture.
Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes.
Remove the casserole from the oven and let cool for 5 minutes before serving.