Ingredients with Measurements:
- 3 cups mashed sweet potatoes
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup chopped pecans
Special Equipment Needed:
- Hand mixer or stand mixer
- 2-quart souffle dish
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the mashed sweet potatoes, softened butter, granulated sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Beat with a hand mixer or stand mixer until smooth and well combined.
3. In a separate mixing bowl, whisk together the all-purpose flour and brown sugar. Stir in the chopped pecans.
4. Gradually fold the flour mixture into the sweet potato mixture until well combined.
5. Pour the mixture into a greased 2-quart souffle dish.
6. Bake for 45-50 minutes or until the souffle is puffed and golden brown on top.
7. Remove from the oven and let cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 425
Total Fat: 23g
Saturated Fat: 11g
Cholesterol: 96mg
Sodium: 221mg
Total Carbohydrates: 52g
Dietary Fiber: 3g
Sugar: 36g
Protein: 5g
Substitutions for ingredients:
- Instead of sweet potatoes, you can use canned pumpkin or butternut squash puree.
- Instead of pecans, you can use walnuts or almonds.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top the souffle with marshmallows and broil for a few minutes until golden brown.
- Add a tablespoon of orange zest for a citrusy flavor.
Tips and Tricks:
- Make sure the sweet potato mixture is well combined before folding in the flour mixture to avoid lumps.
- Use room temperature eggs to ensure even mixing.
- Let the souffle cool for a few minutes before serving to avoid burning your mouth.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the souffle in the souffle dish for an elegant presentation.
Garnishes:
Top with a dollop of whipped cream and a sprinkle of cinnamon.
Pairings:
Serve with roasted turkey or ham for a Thanksgiving or Christmas dinner.
Suggested Side Dishes:
- Green beans with almonds
- Roasted carrots with honey and thyme
- Mashed potatoes
Troubleshooting Advice:
- If the souffle doesn't rise, make sure your oven is at the correct temperature and that you didn't overmix the sweet potato mixture.
- If the souffle falls, it may be undercooked or you may have opened the oven door too soon.
Food Safety Advice:
- Make sure to cook the souffle to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Sweet potato souffle is a classic Southern dish that is often served during the holidays.
Flavor Profiles:
Sweet, nutty, and spiced.
Serving Suggestions:
Serve as a side dish for a holiday meal or as a dessert with whipped cream.
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