Ingredients
sweet potato soufflé;
- 3 cups sweet potatoes peeled and chopped into 1" cubes
- ½ tsp salt
- 4 Tbsp butter melted
- ¼ cup brown sugar (up to ½ cup if preferred sweetness)
- 2 eggs lightly beaten
- ½ cup milk whole milk preferred
pecan topping;
- 5 Tbsp butter melted
- ¾ cup brown sugar
- ½ cup all-purpose flour
- 1 cup pecans chopped (or nut(s) of choice)
Instructions
sweet potato soufflé;
- Bring a large pot of salted water to a boil. Meanwhile, peel and chop sweet potatoes into 1" cubes.
- Once water is at a rolling boil, add the cubed sweet potatoes and cover with a lid. Allow to cook 5-7 minutes or until all pieces are fork tender.
- Strain and dump into the bowl of a stand mixer (or alternatively a bowl for use with hand mixer). Add ½ tsp salt, 4 Tbsp melted butter, 1 tsp vanilla, ¼ cup brown sugar, 2 lightly beaten eggs, and ½ cup whole milk.
- Using the whipping attachment or a hand mixer, blend the sweet potatoes for 2-3 minutes or until light and fluffy.
- Pour into a greased baking dish. Cover and bake for 35 minutes at 350°F.
pecan topping;
- While the soufflé is baking, prepare the pecan topping. Roughly chop 1 cup of pecans and add to a medium bowl.
- Add to the bowl ¾ cup brown sugar and ½ cup flour and stir to mix evenly.
- Add 5 Tbsp melted butter to the mixture and stir until evenly combined.
- After the original 35 minutes of baking passes, remove the dish from the oven. Sprinkle topping evenly over top of the souffle, and return to the oven for 20 minutes
Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!