Sweet Potato Souffle

Step 1

Preheat oven to 350 degrees F. Arrange the oven rack in the middle of the oven.

Step 2

Butter or spray with baking spray a 9x13 inch casserole or baking dish. Set aside.

Step 3

Add 1 cup of pecans to a baking sheet and roast for a few minutes. Watch closely to not burn them. Remove from oven, cool and roughly chop.

Step 4

In the meantime, add the cubed potatoes to a dutch oven or large sauce pan. Cover with water and sprinkle some salt, bring to a boil. Boil for about 15 minutes, when pierced with a fork, the potatoes should be tender.

Step 5

Drain cooked sweet potatoes, mash until very smooth and set aside to cool off a bit.

Step 6

Combine the sugar and cinnamon in a small bowl. Stir and set aside.

Step 7

In a medium bowl combine: melted butter, brown sugar, beaten eggs, cream, vanilla, salt and flour. Whisk well to combine, a hand mixer can be used as well.

Step 8

Add the mixture to the mashed sweet potatoes and stir until well combined. A hand mixer can be used for this as well.

Step 9

Transfer the mixture to the prepared baking dish. Smooth the top.

Step 10

Sprinkle with chopped pecans and cinnamon sugar evenly. Drizzle the remaining 3 tablespoons of melted butter on top.

Step 11

Cover dish with foil, to avoid pecan topping from burning. Bake for about 30 minutes, uncover and bake for another 20-30 minutes or until puffed and lightly browned on the edges and top.

Step 12

Serve immediately or cool and refrigerate for later.