Streusel Sweet Potato Soufflé

I know that Thanksgiving has already come and gone, but I could not not share (ah…double negative) this sweet potato recipe.

Sweet potatoes at Thanksgiving never were a big interest of mine.  I always focused my eating concentration on foods that I knew I loved:  turkey, cranberries, and stuffing.  But this year I decided I was going to try sweet potatoes for the first time (that I remember).  I was a sweet potato newbie, and I wanted to make the perfect sweet potato dish.

So I went browsing through sweet potato recipes, trying to find the best one out there.  Out of many options, I found a souffle topping with a marshmallow glaze.  It sounded delicious, and I bookmarked the recipe for Thanksgiving.  That was the plan until the night before, only hours prior to the commencement of Thanksgiving, I found this streusel topped sweet potato recipe.  I knew I need look no further- this was it.  This was going to be the sweet potato dish we ate for Thanksgiving.  Luckily, we had all the ingredients on hand already, and I didn’t have to make too many changes to the cooking schedule

This is a great sweet potato dish.  Whipped, creamy sweet potatoes are seasoned with fall spices and topped with a crunchy, sweet struesel topping. For someone who never had sweet potatoes before, I am not sure if I ever want to eat them any other way now.

If you need more convincing that this sweet potato recipe is the best, this is all that was left to take a picture of:

STREUSEL SWEET POTATO SOUFFLÉ
Soufflé adapted from Food Network
Streusel adapted from The Girl Who Ate Everything

INGREDIENTS

For the Soufflé:
3 large sweet potatoes
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 eggs, lightly beaten
3/4 teaspoon salt
1 stick butter, softened
1/2 cup evaporated milk
2 teaspoons vanilla extract
For the Streusel Topping:
1 stick butter, melted
1 1/3 cups brown sugar
1/2 cup all purpose flour
1 1/2 cups chopped pecans

DIRECTIONS

For the Soufflé:
Put sweet potatoes in a large saucepan. Cover almost completely with water. Bring to a boil. Cook for 30-40 minutes, until tender. Remove from water and let cool. Peel skin from potatoes.
Preheat oven to 325°F. 
In a large bowl, combine potatoes, sugar, cinnamon, nutmeg, eggs, salt, butter, evaporated milk, and vanilla extract. With handheld mixer, beat until combined and whipped on medium-low speed. Pour sweet potato mixture into a greased 9 inch tart pan. Bake for 25 minutes.
For the Streusel Topping:
Meanwhile, in a large bowl combine melted butter, brown sugar, flour, and pecans. Mix until combined.
Increase oven temperature to 375°F. Cover baked sweet potato mixture with streusel topping. Bake for 10 minutes, until golden brown. Let stand 30 minutes.
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3 thoughts on “Streusel Sweet Potato Soufflé

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