Sweet Potato Soufflé

Bahan-bahan

• 2040g Sweet Potatoes

• 3 Large Eggs

• 100g Granulated Sugar

• 71g Melted Butter

• 7g Vanilla Extract

• 147g Brown Sugar

• 40g AP Flour

• 43g Cold Unsalted Butter

• 110g Coarsely Chopped Pecans

Arahan

1. Peel and chop sweet potatoes into 1" chunks. Add to a large pot with enough water to cover surface of potatoes and bring to a boil. Cook uncovered at a medium/low boil about until easily pierced with a fork (about 10-15 minutes).

2. Drain and mash (mash with an electric mixer to make it even creamier).

3. Preheat Oven to 350˚F. In a large bowl, whisk together 3 eggs, 1/2 cup sugar, 6 Tbsp melted butter and 1/2 Tbsp vanilla. Stir butter mixture into cooked sweet potatoes. Spread sweet potato mix evenly into a 9×13 casserole dish.

4. In a small bowl, combine 2/3 cup brown sugar and 1/3 cup flour. Add butter and use your hands to rub the mixture together until pea-sized crumbs form. Stir in 1 cup chopped pecans.

5. Sprinkle over sweet potatoes and bake at 350˚F uncovered for 35-40 min or until hot and sweet potatoes start to puff at the edges.