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Aunt Peggy’s Sweet Potato Soufflé Recipe - Paula's Aunt Peggy joins her in the kitchen to make one of their must-have Thanksgiving side dish recipes.
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#pauladeen #loveandbestdishes
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0:00
- Look at my fingernails. (laughing)
0:03
- Uh-huh. Where did you come up with that?
0:05
- Do you know, somebody gave me some stick-on nails.
0:08
- Mm-hmm.
0:09
- Like, they're soft, and so I showed them to Emily
0:13
the other day when she was doing my hair, she said,
0:15
"Oh, you want me to put 'em on?"
0:17
I said, "Yeah, go ahead."
0:18
I was sitting there napping in the chair while she was doing
0:21
her thing, and then I went over to see the triplets.
0:26
- Uh-huh.
0:27
- And Millie picked up my hand, and she said, "Elsa!
0:32
You've got Elsa fingernails."
0:34
- [Eddie] You know, someone sent you those
0:36
when we first started doing the videos for, you know,
0:39
for the, when we first started doing the videos.
0:44
She sent you those just because she knew
0:46
that you weren't gonna be able to get out to a salon.
0:49
- Yes, well, you know what? I love 'em.
0:52
And they've been on for two weeks, Eddie,
0:54
and I'm just now starting to pick off the edges.
0:58
But yes, I got Elsa fingernails,
1:00
and everybody knows that Elsa is from Frozen right?
1:04
Am I right there, or is Elsa from somewhere else?
1:07
(laughing)
1:08
- [Assistant] You're correct.
1:09
- But I'm standing up here picking 'em off.
1:11
Look who's here.
1:12
- Hi there.
1:13
- Look who is here, this beautiful lady.
1:17
She is so beautiful.
1:20
She's 92 years old, 92 and a half,
1:26
(both laughing)
1:29
and she has joined us here in Savannah,
1:32
because her internal medicine doctor his here.
1:35
So Little George, I still call him Little George
1:38
after all these years, her oldest son brought her over here,
1:43
and Eddie and I are gonna get her to the doctor on Friday.
1:47
So it was just really funny,
1:49
because we had planned to make this dish.
1:54
Have we had requests for this?
1:57
I might as well be talking to Sullivan.
1:59
- [Assistant] I'm sorry.
2:00
I'm reading emails. I'm sorry.
2:02
- When I talk to Sullivan,
2:04
it's like these kids when they're on that-
2:06
- [Eddie] I think that someone requested it.
2:08
(Paula laughing)
2:09
- [Assistant] No, this is not a requested.
2:10
This is one of our most popular recipes,
2:11
and because it is coming up on Thanksgiving,
2:14
we like to share, yes.
2:15
We like to share recipes, and you're here,
2:18
which needed even more of a bonus.
2:20
- And I so appreciate-
2:22
- [Assistant] This has like-
2:23
- Uh-huh.
2:25
- [Assistant] Very high ratings with like, five stars.
2:26
- Yes.
2:27
- [Assistant] It's one of our highest-rated recipes.
2:28
- I don't doubt that.
2:29
- Yeah.
2:30
- It's a very old, old, old recipe,
2:34
but it's very, very good.
2:36
It's just a delight.
2:39
I don't know whether I want it to be a pie,
2:41
or whether I want it to be a casserole,
2:45
or if I just want to maybe make it a dessert.
2:48
- [Paula] A dessert.
2:49
- With some whipped cream on top.
2:50
- A lot of people, when they come in The Lady and Sons,
2:55
they will have sweet potatoes,
2:57
or the sweet potato casserole as dessert.
3:01
They'll say, "No, we're gonna pass on dessert,
3:03
and we're gonna have some more sweet potato yams."
3:06
- And it's very, very healthy, you know?
3:07
Sweet potatoes are very, very healthy.
3:09
- Yes, but look what all we're putting on 'em.
3:13
- And that makes it a little more healthy. (chuckles)
3:14
- May, it might take a little, (indistinct)
3:17
for it to weigh in, (laughing)
3:19
but that's all right.
3:21
- [Assistant] In all this, who cares about health?
3:25
- [Paula] That's right.
3:26
- [Assistant] For Thanksgiving,
3:27
you don't have any calories that day.
3:28
- That's right. That's right.
3:30
We're exempt from calories that day.
3:33
So Aunt Peggy, you start with three cups
3:37
of fresh mashed sweet potatoes, is that not correct?
3:41
- [Peggy] Good.
3:42
- [Paula] So keep me straight, okay?
3:43
- [Peggy] Uh-huh. On the money.
3:45
- Okay, and how many eggs, three eggs? Four eggs?
3:52
- [Peggy] Uh-huh, three.
3:53
- Okay, so we're gonna mix those in with our sweet potatoes.
4:01
So this is to me, it's better than a sweet potato pie.
4:08
- Well, it would make, it would be the filling
4:10
for a sweet potato pie if you wanted it to.
4:12
- Yes, it's like, sweet potato meets a pecan pie.
4:18
- Uh-huh, yes.
4:21
- Like, it's half sweet potato, and half pecan pie.
4:26
Okay, so we've got our sugar.
4:28
You have to tell me how much sugar.
4:30
- [Peggy] Oh, one cup.
4:33
- Okay.
4:37
And what's next?
4:40
- [Peggy] Oh, your milk.
4:43
- Okay, and how much milk is that?
4:44
- One half a cup.
4:46
- A half a cup? Okay.
4:48
- One half of a cup of milk.
4:51
- Okay, and this might look thin,
4:54
but those eggs are gonna tighten it up.
4:57
- I was gonna say it looks loose now.
4:59
- Yeah, it's almost like a custard.
5:02
- Uh-huh.
5:06
- Mm, mm, mm, mm. So good.
5:09
All right, now what's next?
5:11
- 12 tablespoons of divided, unsalted butter.
5:14
- [Assistant] So that's actually eight tablespoons.
5:17
- Right here?
5:18
It's eight? - [Assistant] Yeah,
5:19
and the other four are going in the topping.
5:21
- Okay, there's a little of the peeling.
5:24
Gonna pull that out.
5:29
Oh my goodness.
5:32
Look, you can tell a fresh sweet potato
5:36
from a canned sweet potato.
5:39
- I've never used a canned potato, sweet potato.
5:41
- I have used them in a crunch.
5:43
- Uh-huh.
5:44
- And I can get 'em pretty good.
5:46
- Uh-huh.
5:48
- I can disguise 'em pretty good,
5:50
but I like a fresh sweet potato better.
5:55
- One tablespoon of the extract.
5:58
- One tablespoon? Okay.
6:02
That looks like about a tablespoon.
6:06
All right, so all this butter goes in, right?
6:13
- [Peggy] I'm looking for the butter.
6:15
- [Paula] Eight tablespoons, not teaspoons.
6:18
- [Peggy] 12 tablespoons of divided and salted butter.
6:21
- [Paula] Yeah, and that's a little much butter.
6:23
You may wanna cut back on the butter a little bit.
6:28
- When I, always, when I'm putting that together,
6:31
sometimes I get to where I feel like it's too loose,
6:35
and it's loosening up,
6:36
and so yeah, it pretty much assumes all its consistency.
6:47
- Yes, well, like I said, all those eggs are gonna make it
6:54
thicken up, and bake off kinda custardy-like.
6:59
Okie doke, now we're gonna put this
7:02
in our casserole dish correct?
7:03
- [Assistant] Don't forget get the salt.
7:05
- Oh, I forgot the salt. Oops.
7:10
A half a teaspoon of salt.
7:12
And I like salt with my sweet.
7:17
All my cakes and everything, I always put salt in it.
7:23
Okay.
7:26
So we are gonna put this in our casserole dish.
7:29
- That's a pretty dish.
7:30
- Isn't this beautiful?
7:31
- Uh-huh.
7:32
- It's a Paula Deen dish, and it's like a honeycomb.
7:33
- Uh-huh.
7:36
- 'Cause you know, we carry some wonderful honeys,
7:40
and I'm gonna spray this, Great Great, just a little bit,
7:48
in case we decide to overcook it and it sticks a little bit.
7:52
- I like the way you got that drawer arranged.
7:54
- Ain't it nice?
7:55
- Yes, I've never seen it packed in like that.
7:58
- Uh-huh, I love those pullouts.
8:00
- Yeah, sometimes you might need to-
8:02
- And see they're deep, see how deep they are?
8:06
- (indistinct)
8:09
people at sea putting different types
8:13
of crocks in their drawers.
8:17
- Yes, yes, yes, yes.
8:19
- [Assistant] That's her baking drawer.
8:20
- Yes.
8:21
- Well that is wonderful, and it has a name.
8:24
- Yes.
8:26
- And that-
8:26
- I divide my measuring cups and my mixing bowls
8:30
between the appliance center and this drawer.
8:35
- Uh-huh.
8:36
- So I don't have to keep walking back and forth.
8:38
- Uh-huh.
8:39
- All right.
8:42
What's next?
8:44
- Well, we're going to, we're gonna take up,
8:48
will the salt go here too, or-
8:51
- No, the salt went in there.
8:52
- Just to the brown sugar,
8:54
one cup of packed, light brown sugar.
8:57
- [Paula] Okay, and then-
9:00
- [Peggy] One half a cup of self-rising cake flour.
9:03
- [Paula] Okay.
9:05
Okay, so we're just gonna do it like this,
9:10
and I like to just do this with my hands.
9:13
- [Peggy] Right.
9:15
- [Paula] And then we're gonna add our softened butter.
9:23
Just gonna put that in there,
9:27
and it's gonna be like a crumbly topping.
9:30
- Yes, and I like that.
9:31
- Mm-hmm, this is so good.
9:35
I'll tell you who else made
9:36
a wonderful sweet potato casserole was Aunt Jessie.
9:40
Aunt Jessie Ruth was my daddy's older sister,
9:44
but she put marshmallows on hers.
9:46
- [Peggy] Yes, and I have done that.
9:48
- [Paula] Uh-huh, I have to,
9:50
but this just works out better to me.
9:52
- [Peggy] Yes.
9:57
- [Paula] Okay, I'll just take just a few minutes.
10:00
Would you pick up your nuts and throw those
10:04
over in here please?
10:05
And that is one cup. You can just dump.
10:09
- [Peggy] Put it all in here?
10:10
- [Paula] Uh-huh, just dump.
10:13
And that was one cup of pecans, y'all.
10:17
So we're just gonna mix this until it's crumbly,
10:22
and then we're gonna just sprinkle it all on top
10:26
of this casserole, and we're gonna bake it for how long,
10:31
maybe 45 minutes?
10:33
- Yes, I think about that.
10:35
- Yeah.
10:36
- Sometimes it's according to if it's loose you would want-
10:41
- Yeah, bake it a little bit longer.
10:44
- Uh-huh.
10:45
- But look at this.
10:46
- And that is just delicious. You should be able-
10:50
- [Paula] Like I said, pecan pie meets sweet potato pie.
10:53
- [Peggy] Uh-huh.
10:55
You should be able to find something else that you could put
10:57
with that would give out a different service.
11:03
- [Paula] Yes, well, I tell you, Michael loves,
11:05
his mother used to make, I think he called it
11:10
an apple crisp, and I made him one,
11:17
and I said, "Oh, I'm so proud of it."
11:19
I said, "Now, which is the best,
11:21
this one are your mother's?"
11:22
He said, "Oh, my mother's."
11:26
I said, "Well, you big old ape, you can't lie for TV?"
11:29
(laughing)
11:30
Just for a second? (laughing)
11:32
Because this was national TV, and he said,
11:37
"I didn't know you wanted to make me lie,
11:39
I mean, have me lie." (laughing)
11:41
'Cause he tells the truth even if it hurts everybody.
11:46
- Uh-huh, that's right.
11:48
- He's just a truth-teller. So that's it.
11:54
Can you get over in there, Eddie,
11:56
and see that beautiful casserole?
12:00
And now, we can't have Thanksgiving in our house
12:05
without this, and possibly even Christmas, y'all,
12:09
but definitely Thanksgiving.
12:13
- [Assistant] Peggy, I forgot what to do,
12:15
what you told me to put it on.
12:16
- It says preheat the oven to 400.
12:18
- [Assistant] Okay, so 400.
12:19
- And so-
12:20
- For how long?
12:21
- It doesn't say how long.
12:23
Just preheat it until it gets to 400.
12:27
Lightly grease an eight ounce square baking dish.
12:32
- [Assistant] Okay, does it tell us how long to bake it?
12:34
- Nope.
12:35
If it does, it could, because the bottom of this is not-
12:40
- [Eddie] Yeah, you're supposed to flip it
12:41
on the other side.
12:43
- Okay, here.
12:45
(Paula laughing)
12:48
Bake for 20 to 25 minutes
12:50
until the top end is golden brown, and serve hot.
12:52
(Paula laughing)
12:55
But it's just as good cold.
12:57
(Paula and Eddie laughing)
12:59
- It sure is!
13:00
- But you gotta cook it first.
13:01
- Tastes like pie. (laughing)
13:04
- It does.
13:04
- Oh, I could eat it just like that
13:06
if I didn't put the raw eggs in it.
13:07
I just can't eat anything with raw eggs, kinda makes me.
13:10
- I'm about full of it before I ever get it blended.
13:13
- Uh-huh,
13:14
'cause you've got your spoon eating it.
13:16
- Uh-huh,
13:17
(Paula laughing)
13:18
because the topping is just as good as the filling.
13:22
- Ooh, it is. - I say go for it.
13:26
- Well, we've had some chillun show up since we put this
13:30
in the oven, Great Great, and there he is.
13:34
I was wondering where Big John was.
13:37
Here's Henry.
13:39
- [Peggy] Oh, just in time.
13:40
- And John.
13:41
- [Peggy] Just in time.
13:42
- And Sullivan. (laughing)
13:44
These are three of my boys, and y'all, where you got-
13:48
- Tybee.
13:49
- Mama's, yeah.
13:50
That is great.
13:51
Well, Cheryl y'all were headed out to Tybee?
13:53
- [Cheryl] Yes.
13:55
- Oh, that's wonderful.
13:56
And they've come to pick Sullivan up.
13:59
I just love it when I see all these cousins together.
14:03
- Uh-huh.
14:04
- I just can't look at 'em enough.
14:05
Y'all leaving?
14:08
(indistinct chatting)
14:11
- I'm John. (Paula laughing)
14:13
- Tell them bye, John.
14:14
- Bye.
14:15
(Paula and Peggy laughing)
14:17
(indistinct chatting)
14:20
What, baby, you love nuts? So do I.
14:25
All right, Aunt Peggy's sweet potato casserole.
14:31
Look at that.
14:32
- [Assistant] Oh, look how gooey, yum.
14:33
- I'm telling you what, if it got any better,
14:37
you wouldn't be able to stand it.
14:39
- No.
14:40
- [Assistant] But we could put some whipped cream on that.
14:42
- (laughing) All right, now, I just dipped us out
14:46
a little bit, y'all,
14:47
because it literally just came out of the oven.
14:50
- Mm-hmm.
14:51
- And we don't want to lose the skin on our tongue.
14:53
- That's right, and the aroma is just wonderful.
14:56
- Mm-hmm.
14:57
- Yes?
14:58
- [Assistant] I wish they could smell through the camera.
14:59
- [Peggy] Uh-huh.
15:00
- [Paula] I know it.
15:01
- [Assistant] We say that every show.
15:02
- [Paula] Yes.
15:03
I always said if I could invent anything,
15:05
it would be smellavision.
15:07
- Uh-huh.
15:08
- Where you scratch your TV, (Peggy and assistant laughing)
15:10
and go up and sniff, like the books. (laughing)
15:16
Mm, smells fabulous.
15:21
Ooh, it was, you were able to put it in your mouth?
15:23
- Mm-hmm. I did a little.
15:25
- Mm.
15:30
- Because if you try to put this in your mouth
15:32
when it's real hot, you can-
15:35
- It'll take the skin off your mouth.
15:36
- I was gonna say, you can know that you come close to heat.
15:43
- Mm, you know we're having this for supper, don't you?
15:48
- That's the first thing I asked when I came in here.
15:52
(Paula laughing)
15:53
- [Assistant] She wasn't worried about cooking it.
15:55
She was worried about
15:56
whether y'all were having it for dinner.
15:57
- Now, if I make this, we're having it for supper, right?
16:03
Look, look at that fresh, oh yes,
16:05
the fresh sweet potato is just,
16:10
it's the only way to go is the fresh.
16:12
- Uh-huh, and this is a dish that calls
16:14
for the next bite before you can dispose
16:18
of the bite you just took.
16:20
- That's right.
16:23
I'm gonna reach in there and get my next bite
16:26
before you get it all.
16:27
All right, now, clean all that out, okay?
16:29
How do you like the size of that plate
16:31
I pulled out for us?
16:34
- I think that's good too.
16:40
- Isn't it heavenly?
16:41
It's like, perfect.
16:45
Mm, mm, mm, mm, mm, mm.
16:50
That was 425? 425 for 25 minutes?
16:54
- [Assistant] No, 400.
16:56
- 400.
16:57
- 400. - [Assistant] for 25 minutes.
16:57
- That's a hot oven, so y'all keep your eye on it.
17:01
Mm, mm, mm, mm, mm, mm.
17:03
Happy holidays, y'all.
17:06
- [Assistant] This is just the beginning.
17:08
- I know, when I eat this, I just think about holiday.
17:13
How about you?
17:13
- This is true. A good bite,
17:17
anytime you put it in your mouth.
17:20
- Mm-hmm. Mm-hmm.
17:22
Look at it, isn't that beautiful?
17:25
All right, I'll dip us up a little bit more,
17:27
just in case we didn't get a good-
17:29
Ooh, it's so hot.
17:31
- Like I said- - What, Cary?
17:35
What, Cary?
17:39
I don't know where everybody went.
17:42
They walk out and not say a word to me
17:44
about, "I'm going, I'm doing this, I'm doing that."
17:47
Bye. (laughing)
17:49
Speaking of bye, bye y'all. (both laughing)
17:53
Thanks, Great Great. Thank you, Aunt Peggy.
17:55
- I love it. I love it.
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