Sweet Potato Soufflé

Candy Hatfield

(Mission Granbury, sweet potato)

A silky-smooth texture and sweet flavor make this simple dish a welcome treat year after year.

Prep time: 10 min., Total Time: 1 hour 50 min.
Yield: 6 servings

Ingredients

Soufflé
5 medium sweet potatoes
½ C butter (1 full stick)
2 large eggs, beaten
½ C white sugar
1 Tbsp vanilla extract
½ C heavy cream
Pinch of salt

Topping
1 C chopped pecans
¼ C brown sugar, packed
¼ C butter (½ stick), softened
Pinch of salt

Instructions

1. Preheat the oven to 400°F.
2. PLace the sweet potatoes on a foil-lined baking sheet; pierce with a fork. Bake for 1 hour. Allow to cool. (This may be done ahead of time and refrigerated.)
3. Peel the sweet potatoes; place the flesh in a large mixing bowl. Mash until very smooth. Mix in the butter, eggs, sugar, vanilla, cream and salt until thoroughly combined. Transfer the mixture to a prepared 4-quart casserole dish and smooth into an even layer.
4. Preheat the oven to 350°F.
5. For the topping, combine the pecans, brown sugar, butter, and salt in a small bowl. Sprinkle evenly on top of the sweet potato mixture.
6. Bake for 40 minutes, until the souflé is lightly browned. Let cool for 5 minutes before serving. Refrigerate any leftovers.