Sweet Potato Souffle

Happy Monday! Well not really I dread Mondays. I love the weekends. I love everything that comes along with them. Shopping, cleaning(not really), and Sunday family dinners. I made this dish for Thanksgiving and I will just have to make it for Christmas and even Easter to. It is by far the best sweet potato recipe I have ever had. It truly is a souffle light, fluffy and airy. I bet instead of using it for a sweet recipe you could add some savory seasonings and it would be even better. I will have to give that a try. It's a snap to make and really is delicious. 

Ingredients

Souffle:

1/2 cup butter (1 stick), at room temperature, plus more to grease pan

2 16oz large cans yams

2 large eggs

1 cup granulated sugar

1 teaspoon cinnamon

1 1/2 teaspoons vanilla extract

1/2 cup milk

Pinch of salt

Topping

1 bag mini marshmallows

Directions

For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.

Drain the yams and place in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.

For the topping: Evenly sprinkle the marshmallows on top of the sweet potatoes  Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.

*shared over at Weekend Potluck

*Recipe adapted from Trisha Yearwood