Side Dishes
Old-Fashioned Sweet Potato Soufflé
Description
This decadent holiday side dish puts the marshmallow-topped version to shame! Roasted, mashed sweet potatoes topped with a streusel mixture of chopped pecans, butter, brown sugar, and cinnamon, this sweet and savory casserole might get more oohs and aahs than a perfectly roasted golden-brown turkey.
Ingredients:
- 6 medium dark-orange sweet potatoes (4 1/2 to 5 lb)
- 1/2 cup heavy whipping cream
- 3 eggs, beaten
- 1 cup granulated sugar
- 1/2 teaspoon salt
- Topping
- 1 cup chopped pecans
- 1 cup brown sugar, packed
- 1/4 cup Gold Medal™ All-Purpose Flour
- 4 tablespoons butter, softened
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Directions:
- Heat oven to 350°F. Pierce potatoes with fork. Spray 13x9-inch (3-quart) baking dish with cooking spray. Place potatoes in dish and cover with foil; bake 1 hour 25 minutes to 1 hour 40 minutes, or until potatoes are very tender when pierced with a paring knife or fork.
- Let potatoes stand about 10 minutes or until cool enough to handle; slip off skins, and discard. Place cooked potatoes in large bowl. Mash with electric hand mixer at medium speed 1 to 2 minutes, until smooth.
- Clean the baking dish, and spray with cooking spray. To potatoes, add whipping cream, eggs, granulated sugar and 1/2 teaspoon salt. Beat with electric hand mixer at medium speed 1 to 2 minutes, or until smooth and combined. Spoon into baking dish.
- In small bowl, mix Topping ingredients; sprinkle over potatoes.
- Bake uncovered 38 to 45 minutes or until hot in center (at least 165°F) and topping is crisp.
