I love this dish. I eat it for dessert. With ice cream. It is fabulous. I promise.
Recipe adapted from The Girl Who Ate Everything
Sweet Potato Souffle with Brown Sugar Pecan Crust
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- 1/3 cup butter, melted
- 3 cups mashed sweet potatoes (I roast mine at 400° for 50-60 minutes, depending on the size of the sweet potatoes)
- 1/2 cup sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs, well beaten
- 1/2 cup butter, melted
Preheat oven to 375°. Butter a medium-sized baking dish. You can also use individual ramekins.
For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Combine sweet potatoes, sugar, salt, vanilla, eggs, and butter in a large mixing bowl. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture.
Spoon the mixture into your baking dish. Bake for 25 minutes. At this point, the dish can be covered and refrigerated for a couple of days.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.
The brown sugar and pecan crust should be slightly browned and crunchy. Makes 12 servings.
This recipe sounds easy. I may try it.
It is very simple. And oh so yummy. 🙂
Great shots! Love the feel of the photos. Burst out laughing when I saw Bailey. He’s like a lion on a hunt!
This looks amazing! The texture looks just heavenly.
Thanks, Lucy! It’s so creamy and crunchy all at the same time. I love it.
Bailey is too cute ! I would have wanted to name my kid (boy or girl) bailey or basil but husband wouldn’t have none of it . Anyway I’m def gonna try recipe !
Oh tell your husband he is a party pooper! I hope you enjoy the recipe! 🙂
Love your photos. Lucky Greg to get all of your yummy food.:)))
it looks yummy!
It’s delicious with ice cream!
Reblogged this on Patty Nguyen and commented:
I started prepping this today for one of our desserts on Thursday. I cut the sugar to 1/2 cup and baked it off sans the topping. I’ll finish it off as we sit down to dinner so it’ll be piping hot and perfect with some homemade vanilla bean ice cream!
Hey Patty, Yum! Have a Happy Thanksgiving! Cheryl
I’d like to have this soufflé with a side of ice cream and Bailey! 🙂 Beautiful, love the photos Patty!
Yum — I like to make something similar — it makes a good morning-after-Thanksgiving treat ;). Have a great Thanksgiving, Patty!
Bailey’s expression says it all!