Sweet Potato Souffle with Brown Sugar Pecan Crust

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

Ingredients:

Brown Sugar Pecan Crust:

• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped pecans
• 1/3 cup butter, melted

Sweet Potato Mixture:

• 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

Directions:

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.

Garnet yams, which are really sweet potatoes. I can never remember which is which. It’s very confusing.

Getting out my frustration.

Wait, what frustration? I’m on break! Yeah!

Oh, crumbly goodness. How I adore thee.

Before the first bake. I may or may not have already consumed large quantities of this delightfully orange mixture.

Before the second bake.

All I need is vanilla bean ice cream. Or gelato.

Vegetables mashed with sugar and butter are an excellent combination.

Side view.

 

Feed me, Mommy! Bailey is licking his chops because he wants more of that roasted sweet potato. I gave him several bites of it as I was peeling and mashing.

I love Bailey.