Sweet Potato Souffle

This Sweet Potato Soufflé is a creamy, sweet, and comforting dish that’s perfect for holiday dinners or a cozy side. The smooth, buttery sweet potatoes are balanced by a crunchy pecan crumble, making each bite a mix of soft and crispy textures. With a hint of vanilla and cinnamon, this dish captures the essence of fall flavors.

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Ingredients:

For the Sweet Potatoes:

• 4 medium-sized sweet potatoes (about 2.75 pounds)
• ¼ cup granulated sugar
• ¼ cup light brown sugar, packed
• 2 large eggs
• ½ cup cream, half-and-half, or whole milk
• 4 tablespoons unsalted butter, melted
• 1½ teaspoons pure vanilla extract
• ½ teaspoon salt

For the Topping:

• 1 cup light brown sugar, packed
• ½ cup all-purpose flour
• ½ teaspoon ground cinnamon
• A pinch of salt
• ½ cup finely chopped pecans (optional but highly recommended)
• 4 tablespoons unsalted butter, softened

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Instructions:

For the Sweet Potatoes:

1. Preheat your oven to 350°F and lightly grease an 8×8-inch baking dish. Set aside.
2. Peel and chop the sweet potatoes into large chunks (aim for about 10 cups). Place them in a large pot, cover with water, and boil until tender—about 7-10 minutes depending on size.
3. Drain the sweet potatoes well, then return them to the pot and mash until smooth. You should have about 4 cups of mashed sweet potatoes.
4. In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, cream or milk, melted butter, vanilla extract, and salt until combined.
5. Add the mashed sweet potatoes to the egg mixture. Using a hand mixer (or food processor), blend until smooth and creamy.
6. Pour the sweet potato mixture into the prepared baking dish, smoothing the top evenly with a spatula.

For the Topping:

1. In a small bowl, combine the brown sugar, flour, cinnamon, salt, and chopped pecans using a fork.
2. Add the softened butter to the mixture, using your fingers or a fork to blend it in until the mixture resembles wet sand.
3. Sprinkle the crumble topping evenly over the sweet potatoes.
4. Bake in the center of the oven for 30-40 minutes, or until the topping is golden brown and crispy.

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Description and Tips:

This Sweet Potato Soufflé is the perfect mix of sweet and savory, making it an ideal holiday dish or side for any meal. The rich sweetness of the mashed sweet potatoes is enhanced by brown sugar and vanilla, while the pecan crumble provides a delightful contrast with its nutty crunch.

• Tip for smooth texture: For an extra smooth soufflé, you can run the mashed sweet potatoes through a food processor before mixing with the other ingredients.
• Use quality vanilla extract to bring out the warm flavors of the dish, especially since it complements the natural sweetness of the potatoes and the spices.
• Customize the topping by adding more or fewer pecans, or even substitute with walnuts for a different flavor.
• Optional extras: If you love a sweeter soufflé, feel free to add a touch of maple syrup or honey to the sweet potato mixture.

Serve it warm from the oven as a side dish for Thanksgiving or any fall feast. It’s delicious on its own but also pairs beautifully with roasted meats and vegetables!