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Sweet Potato Soufflé with Buttery Praline Topping

Source of Recipe

From "Love Welcome Serve" by Amy Nelson Hannon


Recipe Introduction

"You know the feeling when you've eaten so much that you nearly pop? Then you moan and groan about how you shouldn't take one more bite? This sweet potato soufflé is my sister-in-law Lori's specialty, and it's the bite that I cannot leave on my plate no matter how stuffed I am. It would be a sin. With all its buttery, brown sugary, nutty goodness, it's practically dessert. And did I mention that it makes an enormous vat? It does, making it ideal for serving a crowd if you've got one to feed."

List of Ingredients

For the soufflé:
â—¦ 6 medium sweet potatoes, peeled and diced
â—¦ 8 tablespoons (1 stick) unsalted butter
â—¦ 4 large eggs, lightly beaten
â—¦ 2 teaspoons vanilla extract
â—¦ 1 cup white sugar
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon ground cinnamon

For the topping:
â—¦ 8 tablespoons (1 stick) unsalted butter, at room temperature
â—¦ 1 ½ cups brown sugar
â—¦ 6 tablespoons all-purpose flour
â—¦ 1 cup pecan chips


Recipe

Set the oven to 325° F. Lightly grease the bottom and sides of the largest, deepest 9 x 13-inch baking dish or casserole that you have.

Bring a large pot of water to a boil over medium-high heat.
Boil the sweet potatoes for 15 minutes, or until tender. Drain the potatoes and return them to the pot, add the butter, and mash it into the potatoes until they're smooth. Add the eggs, vanilla, white sugar, salt, and cinnamon, and stir well to combine. The mixture will be soupy. Pour the sweet potato mixture into the prepared baking dish.

In a medium bowl, use a fork to mix the room-temperature butter, brown sugar, flour, and pecan chips. Carefully distribute the topping mixture over the sweet potatoes. Cover with aluminum foil and bake for 35 minutes. Remove the foil and continue to bake for 10 to 15 minutes more, or until the middle is set.


Serves 10