Updated: May 18
This is quick and easy recipe. I especially adore the topping. It’s crunchy and sweet and I think you need that bit of texture for this dish. I opted not to use canned sweet potatoes as suggested in the original recipe. I also chose not to use canned pineapple.
You can steam the sweet potatoes on a stovetop, or you can do what I did and microwave them. Wash your potatoes and poke holes in them with a fork. Microwave them on high for 5 minutes. Let them sit in the microwave for 2 minutes. With the fork, poke through them again to see if they’re done. If you feel some resistance, microwave them for more 1-minute increments on high until the sweet potatoes are tender.
I can’t find my “traditional” souffle dish, so instead, I just used a casserole dish. Either way, this is a wonderful recipe.
2 cups mashed potatoes, steamed and peeled
1/4 cup butter
2 tablespoons brown sugar
2 tablespoons and 2 teaspoons half and half
1 teaspoon brandy
1 teaspoon salt
1/2 teaspoon vanilla
1 cup fresh pineapples, chopped
1 egg, beaten
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon allspice
6 tablespoons brown sugar
1/4 cup chopped pecans
1/4 cup melted butter
1/4 cup all-purpose flour
Yields: serving for 6
Prep Time: 30 minutes
Cook Time: 30 minutes
Preheat oven 350°F.
In a bowl, mash up the sweet potatoes.
Add the remaining ingredients. Mix well to combine. Place in a lightly greased casserole dish.
Make the topping by combining all the ingredients.
Add the topping to the sweet potatoes.
Bake for 30 minutes.