Thursday, December 27, 2012

Sweet Potato Souffle

This year's fall garden yielded a ton of sweet potatoes, so I knew that I had to make a sweet potato side dish for Christmas this year.  I settled on Paula Deen's Sweet Potato Souffle, because of the hundreds of glowing reviews, and the fact that it was topped with pecans instead of marshmallows.  Don't get me wrong--marshmallows have their place--but not on a beautiful Southern sweet potato souffle.  I altered the original recipe by adding more sweet potatoes and reducing the amount of sugar.

Sweet Potato Souffle
Serves 6-8


For the Souffle:
4 Medium Sweet Potatoes
2/3 Cup White Sugar (or to taste)
1/2 Cup Milk
8 Tbsp Unsalted Butter, melted
1 Tbsp Vanilla Extract
1/2 Tsp Salt
3 Eggs, Beaten

For the Topping:
1 Cup Lightly Packed Brown Sugar
4 Tbsp Butter, Room Temperature and Cubed
1/2 Cup Self-Rising Cake Flour
1 Cup Chopped Pecans


1. Preheat the Oven to 425 degrees. Using a fork, pole several holes in the top of all the sweet potatoes. Wet the potatoes with water, and then wrap damp potatoes in aluminum foil and place on a baking sheet. Bake until they are soft (I like to do a light squeeze test--if it gives, it's ready); usually about 45 minutes to an hour.  Peel the potatoes.

2. In a large bowl, combine the peeled potatoes, sugar, milk, butter, vanilla, and salt.  Using an immersion blender (or alternatively, a regular blender or food processor), puree the potatoes until completely smooth and creamy. Do a taste test, and add in more sugar if needed (sweet potatoes vary in sweetness).  Stir in beaten eggs. Set aside.

3. In a medium bowl, combine the brown sugar, butter, flour, and pecans.  

3. Grease an 8 x 8 Glass Baking dish (or depending on amount, you might need a 9 x 13 dish) and lower the oven's heat to 400 degrees.  Pour sweet potato mixture into the baking dish, and then sprinkle the pecan mixture evenly on top.  Bake for 20 to 25 minutes, or until the top becomes golden brown.

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