Sweet Potato Souffle

• servings: 9 servings
• active time: 20 minutes
• total time: 1 hour 10 minutes

Ingredients

4 medium-sized sweet potatoes* (about 2.75 pounds)

¼ cup granulated sugar

¼ cup light brown sugar, packed

2 large eggs

½ cup cream, half and half, or whole milk

4 tablespoons unsalted butter, melted

1½ teaspoons pure vanilla extract

½ teaspoon salt

1 cup light brown sugar, packed

½ cup all purpose flour

½ teaspoon ground cinnamon

couple pinches salt

½ cup finely chopped pecans (optional, but highly recommended)

4 tablespoons unsalted butter, softened

Directions

Sweet potatoes:

Preheat oven to 350°F. Lightly grease an 8x8 baking dish and set aside.

Boil sweet potatoes

Peel and chop the sweet potatoes (you should have around 10 cups). Place in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain well, return to the pot, and mash the potatoes. You should have around 4 cups of mashed sweet potatoes.

Mix sweet potatoes

Whisk granulated sugar, brown sugar, eggs, cream/milk, melted butter, vanilla and salt. Add the egg mixture and the mashed sweet potatoes to a large mixing bowl or the bowl of a food processor. Mix with a hand mixer (or process with a food processor) until the mixture is smooth and combined. Pour the potatoes into the baking dish.

Topping:

Topping

Combine brown sugar, flour, cinnamon, salt, and pecans (I use a fork). Add softened butter and use your fingers to blend the butter into the flour mixture until well combined (it should resemble wet sand).

Bake

Sprinkle the topping over the sweet potatoes and bake in the middle of the oven for 30-40 minutes, until the topping is golden brown.

Nutrition

• Calories: 405 kcal
• Total Fat: 16 g
• Saturated Fat: 7 g
• Cholesterol: 64 mg
• Sodium: 258 mg
• Total Carbohydrate: 63 g
• Dietary Fiber: 4 g
• Total Sugars: 40 g
• Protein: 5 g