This Sweet Potato Soufflé is a heartwarming dish that combines the creamy sweetness of sweet potatoes with a crunchy pecan topping. Perfect for holiday gatherings or a cozy family dinner, it's a guaranteed crowd-pleaser with its delightful mix of textures and flavors.
The star of this dish is the sweet potatoes, which provide a naturally sweet and creamy base. Adding granulated sugar enhances the sweetness, while unsalted butter contributes richness. The eggs help bind everything together, ensuring a light, airy soufflé. A touch of vanilla extract adds warmth and depth. Milk smooths out the texture, and a pinch of salt balances the sweetness. For the topping, all-purpose flour helps create a crumbly texture, while brown sugar adds caramel notes. Pecans introduce a nutty crunch, and softened butter brings it all together.
This soufflé pairs beautifully with a roasted turkey or glazed ham, making it an ideal side for holiday meals. You might also try serving it alongside a green salad with a tangy vinaigrette to balance the sweetness. For a vegetarian option, consider featuring it as the main dish alongside roasted Brussels sprouts or sautéed green beans.
First things first, preheat your oven to 350°F (175°C) to get it ready for the baking magic. While that's warming up, peel your sweet potatoes and chop them into chunks. Toss them in a large pot, cover with water, and let them boil for about 20 minutes until they're tender. You’ll know they’re ready when a fork slides in easily.
Once cooked, drain the sweet potatoes and transfer them to a large bowl. Mash them up until they're smooth—you can use a potato masher or even a fork if that's what you have on hand. Now, stir in the granulated sugar, melted butter, eggs, vanilla extract, milk, and salt. Mix until everything is well combined and the mixture looks creamy and homogeneous.
Grease a 2-quart baking dish lightly with butter or non-stick spray, and pour the sweet potato mixture into it, spreading it out evenly with a spatula. Now, in a separate bowl, it’s time to get that topping ready. Combine the flour, brown sugar, softened butter, and chopped pecans. Use your fingers or a fork to mix until it's crumbly—this is going to bake into a delicious crust.
Sprinkle the pecan mixture evenly over the sweet potatoes. Pop the dish into your preheated oven and let it bake for about 30-35 minutes. You’re aiming for a golden-brown top that’s crisp and crumbly. Once it’s done, let it cool for a few minutes before serving, just enough so that it doesn’t burn any eager fingers.
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