Side Dish Recipes

Sweet Potato Soufflé with Butter Pecan Topping

Sweet Potato Soufflé with Butter Pecan Topping makes a beautiful presentation. It's a winner every time.

Sweet Potato Souffle

Prep: 20 min | Bake: 1 hr 45 min | Yield: 8 to 10 servings

Ingredients

Sweet Potato Soufflé

  • 3 sweet potatoes (enough to create 4 cups of mashed sweet potatoes once cooked)
  • 1/2 cup (1 stick) Challenge Unsalted Butter, softened
  • 3 large eggs
  • 1 cup brown sugar
  • 1 tablespoon pure vanilla extract
  • 1/2 cup evaporated milk
  • 2 teaspoons cinnamon
  • 1 teaspoon salt

Butter Pecan Topping

  • 1 cup chopped pecans
  • 1 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup (1 stick) Challenge Unsalted Butter, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Instructions

  1. Heat oven to 400 degrees F. Grease a 2 1/2 quart baking dish.

Sweet Potato Soufflé

  1. Prepare potatoes by piercing them with a fork to vent and place them on a parchment or foil-lined baking sheet. Bake for 40 to 60 minutes until a fork can be easily inserted.
  2. Remove from the oven and adjust temperature to 350 degrees F. Let potatoes cool slightly. When cool enough to handle, remove skins and lightly mash in a medium mixing bowl. Add the Challenge Butter, eggs, brown sugar, vanilla extract, milk, cinnamon and salt. Use a hand mixer to whip sweet potato mixture until it becomes smooth, light and creamy, about 4 to 5 minutes on high.
  3. Pour the mixture into the prepared baking dish.

Butter Pecan Topping

  1. Combine pecans, brown sugar, flour, butter, salt and baking powder in a medium bowl with a pastry blender or spoon until the mixture is well incorporated. Sprinkle topping mixture onto the potato soufflé.
  2. Bake for 35 to 50 minutes or until the top is golden brown and bubbling.
  3. Cool slightly and serve.

Notes

To make ahead, make the soufflé portion (steps 2 to 4) as directed in the recipe. Do not bake the soufflé. Place the soufflé mixture in a freezer-friendly bag or container. It can be safely frozen or refrigerated for 3 days. Don't make the Butter Pecan Topping until the day you serve the soufflé. If frozen, remove the casserole and place it in the refrigerator to thaw the night before you plan to serve it. On the day of serving, remove the thawed casserole from the refrigerator an hour before baking. Make the Butter Pecan Topping and sprinkle it on the soufflé. Follow baking instructions.

Attribution

Recipe and photo used with permission from: Challenge Dairy



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