Sweet Potato Soufflé
This sweet potato souffle has all the hallmarks of traditional holiday sweet potatoes—the delicious flavors of brown sugar and pecans—but without the heaviness and drippiness of syrup and marshmallows.
Ingredients
Topping Ingredients
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup butter melted
Soufflé Ingredients
- 3 cups cooked and mashed sweet potatoes
- 1 cup white sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs well beaten,
- 1/2 cup butter 1 stick, melted
Instructions
- Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.
- For the topping, combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.
- For the soufflé, combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about three to four minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk, if needed, and mix.
- Pour mixture into the baking dish (I use around a two-quart dish). Bake for 25 minutes. At this point, the dish can be covered and refrigerated for a couple of days, if making ahead of time.
- (If you refrigerated ahead of time, make sure to reheat the potatoes again before adding the topping—around 10 to 20 minutes.)
- Sprinkle the surface of the sweet potato mixture evenly with the topping mixture and return to oven for 10 to 20 minutes or until crumble is browned. Allow to set at least 30 minutes before serving.
- The brown sugar and pecan crust should be slightly browned and crunchy. Makes 10 servings.