Sweet Potato Souffle
A ‘Sweet Potato Souffle’ is a holiday dish prepared mostly for Thanksgiving and Christmas meals. It serves as a satisfying side dish as well as a dessert.
- 4-5 medium-sized sweet potatoes
- ½ cup softened butter
- 1 cup sugar (white/brown)
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 eggs
- ½ cup full cream milk
- 1 tbsp vanilla extract
- ¼ teaspoon salt
- 2/3 cup brown sugar
- ½ cup all-purpose flour (Maida)
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1 ½ cups pecan halves
- 5 tbsp butter (melted)
Preheat the oven to 350F degree and grease a glass 9-x-13-inch baking dish with cooking spray. Set it aside.
2- Wrap each sweet potato separately in a paper napkin and place all of them in a microwave.
3- Microwave them at a high heat for about 12 min or when the potatoes are tender and can be easily pierced with a fork.
4- Remove the peels from potatoes once they are cooled down.
5- Blend them in with a hand blender or mixer until you get a smooth texture.
6- In a mixing bowl, add the blended potatoes, sugar, butter, and cinnamon. Mix until fully combined.
7- Next add eggs, milk, vanilla extract, and salt. Beat the mixture until it is fully homogeneous.
8- In a bowl, stir together brown sugar, flour, salt, and cinnamon until well combined.
9- Add pecans and toss to coat. Then add melted butter and stir until it is evenly absorbed.
10- Scatter across the surface of the souffle and bake for 45 to 55 minutes or until the center of the souffle is set and does not jiggle when tapped.