Sweet Potato Souffle

by Hilary Gauntt on December 27, 2014

I’m sorry to be posting this terrific recipe AFTER the holidays, but I’ve only just tried it this week!   You know when two great cooks send you the same recipe, it’s going to be worthy and it was.  Both Kay Bennett, a wonderful hostess and Crystal Burkhead, a most talented hair stylist and serious foodie said this was their  favorite holiday side dish.  If you are looking for a way to ease out of that Thanksgiving staple, the sweet potato casserole with melting marshmallow topping, this crowd pleaser will make for a smooth transition. (We HAVE managed to eliminate the jello mold , so it can be done!)

“Souffle” may not be the best description, as it’s not tricky or last minute…in fact when I asked Kay how much of this could be made ahead, she said that she did the whole thing but the topping the day before, because that’s how she rolls these days. Me too! Rich and savory with a touch of sweetness….don’t wait for a holiday to try this.

4 lbs. sweet potatoes cut into pieces

1 stick (1/2 cup) unsalted butter cut into pieces and softened

1 cup sugar

4 large eggs

3 Tbs. flour

1 cup milk

1/4 tsp. salt

1 tsp. vanilla

1 tsp. coconut extract

1 tsp. almond extract

1/2 cup chopped pecans

2 tbs. firmly packed brown sugar

1/4 tsp. cinnamon

In a large pot, cover the potatoes by  one inch of water and boil until tender. Drain them, and when cool enough to handle; peel  them  and transfer to a large bowl. With an electric mixer, beat the potatoes until smooth, then beat in the butter, sugar, the eggs one at a time, the flour, milk, salt, and the extracts, and beat until well combined.  Place into a 3 quart casserole dish.

In a small bowl, combine the pecans, brown sugar and cinnamon.  Sprinkle over the top before baking.  Bake in the middle of a preheated 350 degree oven for an hour.

Note: I thought it made more sense to peel the potatoes before boiling them, which speeded up the process.

sweet potato

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