Sweet Potato Soufflé With Spiced Pecan Topping
Whip up a delightful dish of Sweet Potato Streusel Casserole that is sure to dazzle your taste buds! Creamy sweet potatoes blended with warm spices and topped with a crunchy pecan streusel create a harmony of flavors and textures in every bite. It's the perfect side dish for any occasion, whether it's a cozy family dinner or a festive holiday feast. Enjoy the comforting aroma as it bakes to golden perfection in the oven, ready to be shared and savored with loved ones.
— Constant Cookbook
Ingredients
- 4 large sweet potatoes, about 3 1/2 lb. total
- Unsalted butter for baking dish, plus 4 Tbs. (1/2 stick) butter, melted
- 4 eggs
- 1/2 cup evaporated milk
- 1/2 tsp. ground cinnamon
- Kosher salt, to taste
- 1/2 cup all-purpose flour
- 1/4 cup firmly packed light brown sugar
- 1 tsp. ground cinnamon
- 1 tsp. galangal powder or ground ginger
- 1/2 tsp. ground vanilla bean
- Pinch of kosher salt
- 6 Tbs. (3/4 stick) cold unsalted butter, cut into 1/4-inch dice
- 8 oz. pecans, roughly chopped
Instructions
- Preheat an oven to 450ºF. Line a baking sheet with aluminum foil.
- Using a fork, pierce each sweet potato 4 to 6 times and wrap separately with foil. Place on the prepared baking sheet, transfer to the oven and bake until a fork easily pierces the center of the potatoes, 1 to 1 1/2 hours. Let stand until cool enough to handle.
- Meanwhile, reduce the oven temperature to 375ºF. Butter a 13-by-9-inch baking dish.
- Carefully remove the skin from the sweet potatoes and place the flesh in the bowl of a food processor. Add the melted butter, eggs, evaporated milk and cinnamon and process until the mixture is smooth. Adjust the seasoning with salt. Transfer the mixture to the prepared baking dish and smooth the top with a spatula.
- To make the streusel, in a bowl, whisk together the flour, brown sugar, cinnamon, galangal, vanilla powder and salt. Using a fork or your fingers, cut in the butter until the dry ingredients are moistened and the mixture forms clumps when squeezed together. Stir in the pecans. Sprinkle the streusel over the sweet potato mixture.
- Transfer to the oven and bake until the streusel is browned and the sweet potato mixture is beginning to bubble at the edges, about 1 hour. Transfer to a wire rack and let rest for 10 to 15 minutes before serving. Serves 12.
- Williams-Sonoma Kitchen.
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