sweet potato soufflé
Sweet Potato Soufflé
Servings Prep Time
8-12servings 20minutes
Cook Time
40minutes
Servings Prep Time
8-12servings 20minutes
Cook Time
40minutes
Ingredients
Soufflé
Topping
Instructions
Soufflé
  1. Spray a 9×13″ or 9″ casserole dish with cooking spray. Set aside.
  2. Place peeled and cubed sweet potatoes in a pot with just enough salted room temperature water to cover them.
  3. Bring to a boil and boil sweet potatoes until they are just past fork tender. They need to be soft and slide off the fork, about ten to fifteen minutes.
  4. Drain sweet potatoes and place in a very large bowl, heat safe blender or food processor.
  5. Blend on low until the potatoes are smooth and creamy.
  6. Add melted butter, spice, salt and brown sugar. Blend until well incorporated.
  7. Allow mixture to cool for five minutes.
  8. Add heavy cream and blend until well incorporated.
  9. Temper eggs by adding a spoonful of sweet potato mixture and mixing well.
  10. Add tempered eggs to the sweet potato mixture.
  11. Pour into prepared casserole dish. Please note: Fibers from the sweet potatoes will stick to the beaters or to the bottom of the blender/food processor. They will five your casserole a gritty texture if added. Do not scrape the bowl.
  12. If preparing soufflé in advance, cover filled casserole dish tightly with plastic wrap and refrigerate until needed.
  13. If refrigerated in advance, remove soufflé from the refrigerator at least one hour before baking to allow time to for it to be brought up to room temperature.
  14. Bake in a 350° oven for 40 minutes or until the edges are golden brown and the center is set.
Topping
  1. In a small saucepan, measure out all ingredients.
  2. On medium low heat, bring to a simmer, stirring until ingredients are incorporated and the pecans are well coated and shiny.
  3. Set aside to cool.
  4. Once soufflé is out of the oven, sprinkle with pecan topping.
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