Holiday Celebration Cookbook | Popeye's Sweet Potato Souffle’

Submitted by Barre Sanders, EVP of Physician Practices
(Disclosure – I don’t own a measuring cup!)

Stuff:

• 8 large sweet potatoes or 10 medium sized sweet potatoes
• Lots! of real butter (You won’t need a knife to slice the butter into smaller sections.)
• Moderate amount of granulated sugar – cup and half ’ish (Just taste it when you mix it up and make up your own mind.)
• 4 large eggs (If there are egg allergies, just forget the eggs and enjoy a casserole instead of a souffle’.)
• Bag of light brown sugar (I have only seen one size bag in my stores)
• Really good pecans (I like Clarence Bishop’s B&B pecans from Fairhope. Whole or pieces - they taste the same.)
• Good vanilla extract (Don’t taste the extract to decide if it is good, just buy something expensive and maybe it will be good!)
• Pinch of salt

Mix up the stuff:

• Boil the sweet potatoes ahead of time and let them cool down. (Why? 1. If you peel them hot it burns pretty badly. 2. If you add the eggs to warm potatoes you get a nasty sweet potato and fried egg casserole.) I boil and peel the sweet potatoes the night before and leave them in the fridge in a mixing bowl. Water will separate from the peeled sweet potatoes overnight. Don’t pour off the water. Keep water and use it in the next step.
• Add the following ingredients into the mixing bowl with the peeled sweet potatoes (and any water from the cooled potatoes): white sugar (start with 1 cup), 1½ sticks (or more) of melted butter and 1 tablespoon of vanilla extract. Unless you are Rocky Balboa, now is the time to taste before you add in raw eggs. Add more sugar or butter to taste. It’s your decision.
• Now, add the 4 eggs.
• MIX BY HAND.
• Preheat the oven to 375 or 400.
• Lightly oil the bottom and sides of a large casserole dish. Pour in the sweet potato mixture.
• Bake for long enough, maybe 40 to 45 minutes. The peaks may get a little toasted. Get it out before it burns!!
• In a separate bowl, mix most or about 2/3 of the bag of light brown sugar with approximately two cups of pecans and 1½ sticks of butter. (Just taste it and make any changes you like. Usually, more butter is needed at my house.)
• Gently spread the brown sugar, butter and pecan mixture on top of the cooked sweet potatoes.
• Bake on lower temp 275 to 325. Watch it closely and be alert to any burning smell. (It would be really bad to mess up after all of this)
• Do whatever you want with the salt. Nobody can tell if it is in there anyway with all that butter and sugar. It just sounds like you’re an experienced cook if you’ve added a pinch of something.
• Enjoy!

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