Name
Souffle
Pecan Crusted Sweet Potato Soufflé
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Time:
2 - 2.5 hours
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Servings:
1 soufflé
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Difficulty:
Medium
Ingredients
Filling
- 6 sweet potatoes
- 1 c. white sugar
- 1/2 c. milk
- 1 tsp. vanilla extract
- 2 large eggs, beaten
- 1/2 tsp. salt
Topping
- 1 c. dark brown sugar
- 1/2 c. all-purpose flour
- 1/3 c. melted butter
- 1 c. chopped pecans
Instructions
- Preheat the oven to 350F. Roast sweet potatoes until fork tender, 45 minutes - 1 hour.
- Remove potatoes and allow to rest. When cool enough to handle, remove the skins.
- Preheat the oven again to 350 F if you turned your oven off while potatoes are cooling. Grease or butter a 2-quart casserole dish.
- Place potatoes in a mixing bowl; beat with an electric mixer on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
- Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well. When finished mixing, allow any potato fibers to remain on beaters as you remove.
- Pour sweet potato mixture into the casserole dish.
- Make the topping: Mix brown sugar, flour, butter and pecans together in a small bowl. Sprinkle mixture over sweet potatoes.
- Bake in the preheated oven until the center of the souffle is set, about 40 minutes.
Thank you to Leida Javier-Ferrell, Ph. D., of the Continental Kitchen. Learn more about their mission >