Sweet Potato Souffle Recipe

Yam Souffle is a heavenly, rich, and smooth side dish. Finished off with crunchy, broiler cooked walnuts and a sprinkle of cinnamon sugar.

Yam Soufflé is such a scrumptious and fairly unique side dish that you can make for these special seasons. I love that it is something between a yam dish and a yam pie. I totally venerate the delicate surface, particularly when joined with a cinnamon sugar beating and crunchy walnuts.

In the event that you are hoping to lift your vacation game, yet at the same time stay inside the conventional plans borders, this Sweet Potato Souffle is an extraordinary decision. That is to say, it sounds extravagant, while it’s not difficult to make. You can get imaginative with the garnishes and add a few marshmallows or keep it basic and simply top it with walnuts or pecans.

Yam Souffle is a Souther dish made with yams, sugar, cream, eggs, margarine, and self-rising flour. It is basically the same as Sweet Potato Casserole, with a somewhat extraordinary and smoother surface.

That is the issue that I get most. The short answer is that you pick what it is. Yam Casserole and Sweet Potato Souffle can be viewed as both, a pastry and a side dish. Everything descends to your own inclination and furthermore what fixings you utilized, how sweet you arranged the dish. Yet, the two of them can be appreciated as a side dish, which is an incredible pardon, as they are on the better side.

Ingredients

• 3-4 pounds sweet potatoes (peeled and cubed)
• 1 stick (1/2 cup) unsalted butter (melted + 3 tablespoons)
• 3 large eggs (lightly beaten)
• 1/2 cup light brown sugar
• 1 cup cream (or whole milk)
• 1/2 cup self-rising flour (or better self rising cake flour)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup chopped pecans (roasted)

Cinnamon Sugar:

• 1/4 cup white sugar (or light brown sugar)
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter (melted)

Instructions

1. Preheat oven to 350 degrees F. Arrange the oven rack in the middle of the oven.
2. Butter or spray with baking spray a 9×13 inch casserole or baking dish. Set aside.
3. Add 1 cup of pecans to a baking sheet and roast for a few minutes. Watch closely to not burn them. Remove from oven, cool and roughly chop.

Cook Sweet Potatoes:

1. In the meantime, add the cubed potatoes to a dutch oven or large sauce pan. Cover with water and sprinkle some salt, bring to a boil. Boil for about 15 minutes, when pierced with a fork, the potatoes should be tender.
2. Drain cooked sweet potatoes, mash until very smooth and set aside to cool off a bit.

Cinnamon Sugar:

1. Combine the sugar and cinnamon in a small bowl. Stir and set aside.

Prepare Souffle:

1. In a medium bowl combine: melted butter, brown sugar, beaten eggs, cream, vanilla, salt and flour. Whisk well to combine, a hand mixer can be used as well.
2. Add the mixture to the mashed sweet potatoes and stir until well combined. A hand mixer can be used for this as well.
3. Transfer the mixture to the prepared baking dish. Smooth the top.
4. Sprinkle with chopped pecans and cinnamon sugar evenly. Drizzle the remaining 3 tablespoons of melted butter on top.

Bake:

1. Cover dish with foil, to avoid pecan topping from burning. Bake for about 30 minutes, uncover and bake for another 20-30 minutes or until puffed and lightly browned on the edges and top.
2. Serve immediately or cool and refrigerate for later.

Nutrition

Calories: 550kcal | Carbohydrates: 56g | Protein: 7g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 132mg | Sodium: 279mg | Potassium: 700mg | Fiber: 6g | Sugar: 21g | Vitamin A: 25020IU | Vitamin C: 4.4mg | Calcium: 104mg | Iron: 1.8mg