Sweet Potato Soufflé

Let’s just say when I was a young child; I had an "extreme" dislike of sweet potatoes. I am not sure if it was the texture, the taste, or the mounds of marshmallows that where piled high on top of the traditional Thanksgiving syrupy canned potatoes. It wasn’t until I became an adult, that I decided that I was going to conquer my distain for those humble orange spuds.

One Thanksgiving, I was invited I was invited to my friend Kirsten’s mothers house for dinner. I can honestly say her mom has to be one of the best cooks I have ever met. She had made a beautiful roasted turkey, complete with all the trimmings, including a wonderful smelling side dish. Yep, it was a sweet potato casserole! At first I was very apprehensive to taste it, but soon I decide to give it a try. The smell of cinnamon, butter and pecans was quite alluring, it was hard to resist. Everything her mom made was outstanding, how could I go wrong? It took only one bite, and I was instantly hooked on sweet potatoes!

This casserole features a velvety soufflé of sweet potatoes on the bottom. Although it is not technically a classic soufflé, it is still light, creamy and very decadent. The crunchy top layer is full of cinnamon and pecans that provide the perfect buttery topping. I have been making this unforgettable casserole ever since I tried it that Thanksgiving. I have changed a few ingredients through the years, but I still think Kirsten’s mother would approve. If you are looking for something different this year to serve at your holiday dinner, give this side dish a try.

I also want to invite you to help me, Challenge Butter and UNICEF raise awareness of the global malnutrition crisis that results in the loss of more than 3 million lives a year. Challenge and UNICEF have created an awareness campaign where for every recipe pinned from Challenge’s Pin a Recipe, Feed a Child board, Challenge will donate a meal to UNICEF for a child in need.

It’s such an important cause…to help bring health to children so that they can live active lives. Challenge actually creates and provides therapeutic foods for children who are severly malnourished so they can be brought back to good health.

So please, join us and pin a recipe and share word of the need for donations and help to under childhood undernutrition and the effects from it.

Recipe

Sweet Potato Soufflé

  1. 3 sweet potatoes (enough to create 4 cups of mashed sweet potatoes once cooked)
  2. ½ cup (1 stick) Challenge Unsalted Butter, softened
  3. 3 large eggs
  4. 1 cup brown sugar
  5. 1 Tablespoon pure vanilla extract
  6. ½ cup evaporated milk
  7. 2 teaspoons cinnamon
  8. 1 teaspoon salt

Butter Pecan Topping

  1. 1 cup chopped pecans
  2. 1 cup brown sugar
  3. ½ cup all-purpose flour
  4. ½ cup (1 stick) Challenge Unsalted Butter, softened
  5. ½ teaspoon salt
  6. ½ teaspoon baking powder
  1. 1

    Preheat oven to 350° F

  2. 2

    Prepare potatoes by piercing them with a fork to vent, and then place them onto a microwave safe plate. Cook potatoes in the microwave for 20 minutes on high, or until cooked through and soft. Potatoes can also be bake for 1 hour at 350 for 1 hour if desired. When cool enough to handle, remove skins and lightly mash in a medium mixing bowl. Add the Challenge Butter, eggs, brown sugar, vanilla, milk, cinnamon and salt. Use a hand mixer to whip sweet potato mixture until it becomes smooth, light and creamy, about 4-5 minutes on high. Pour the mixture into a greased 2 ½ quart baking dish.

  3. 3

    Now it’s time to create the Butter Pecan Topping. In a medium bowl combine pecans, brown sugar, flour, butter, salt and baking powder. Combine with pastry blender or spoon until mixture is well incorporated. Sprinkle topping mixture on the sweet potatoes. Bake for 35-40 minutes or until top is golden brown and the sweet potatoes are bubbly. Let cool slightly and serve.

Comments

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been making it for over 25 years. one of our favorites and most requested. now baking powder or salt in the topping and I have reduced the amount of brown sugar and butter in the soufflé because of the richness of the topping. I also bake the sweet potatoes with jacket and toast the pecans. sometimes I use black walnut extract and/or fresh nutmeg.

kathy a.