Scenes from Thanksgiving Supper: Sweet Potato Souffle

It's almost time for the most glorious of food holidays: Thanksgiving! Although not all about food, Thanksgiving is traditionally a holiday where you gather your nearest and dearest to share a meal and offer thanks for your blessings big or small. In my family, our tradition lies in Uncle John's Fabulous Thanksgiving Feast. The same menu, year after year, is served in the house on Main and when missed, is definitely worth shedding a few tears {sorry Sizemore family!}. In honor of this mouth-watering menu, I will be sharing a daily recipe to build the anticipation to a frenzied pitch. While some of these may not be the exact recipe {family secrets and all}, they are tried and tested, Carlee approved.

First up? My cousin, PJ's, Sweet Potato Souffle. Y'all, this stuff is so heavenly it's almost dessert! I say almost, because, well, it's made from a root vegetable and therefore, cannot be a dessert {I'm looking at you too, Sweet Potato Pie!}. As far as I'm concerned, SPS is a must serve at any Southern Thanksgiving and it must also include marshmallows or, once again, tears may be shed. While you may be tempted to eat this directly from the pan, do show some manners and wait until all your guests have gone. Enjoy!

PJ's Southern Sweet Potato Souffle

• 3 large sweet potatoes cooked and whipped
• 1 cup sugar
• 2 eggs beaten
• 1/2 teaspoon salt
• 1 stick butter
• 1/2 cup evaporated milk
• 2 teaspoons vanilla
• 1 bag marshmallows {preferably, the tee-tiny ones}
• 1/2 cup chopped pecans

Directions:

Peel and cook potatoes until tender. Drain potatoes and whip. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and put in a greased 1 1/2 quart casserole. Bake in a preheated 325 degree oven for 25 minutes. Place marshmallows and pecans on top and return to oven for about 5 minutes or until brown on top. Serves 8 - 12.