| | | Praline Topped Sweet Potato Souffle Serving Size: 10 to 12 The perfect indulgence for your holiday buffet. Ingredients 5 pounds sweet potatoes, peeled and cubed
For the Topping:
1 1/2 cups all-purpose flour
1 cup brown sugar
3/4 cup pecans, chopped and toasted
3 tablespoons unsalted butter, melted
1 teaspoon cinnamon
For the Potatoes:
1/3 cup heavy cream
2 teaspoons grated orange peel
1/2 teaspoon ground ginger
3 large eggs, beaten Directions - Cook the sweet potatoes in a large pot of boiling salted water until tender, about 30 minutes.Drain well.
- Preheat the oven to 350°F. Grease a 2-quart casserole dish.
- For the topping, in a small mixing bowl, combine the flour, 1/4 cup of the brown sugar, pecans, butter and 1/2 teaspoon cinnamon. Set aside.
- Place the cooked sweet potatoes in a large mixing bowl with 1 cup of the topping mixture, the cream, orange peel, ginger, eggs and remaining 1/4 cup brown sugar. Mash the mixture together until smooth. Season to taste with salt and pepper.
- Transfer the mixture to the prepared pan. Top with the remaining topping mixture.
- Bake the soufflé for 45 minutes, or until set.
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