Description
Sweet Potato Souffle with Brown Sugared Pecans is the ultimate holiday side dish! A Thanksgiving favorite that’s easy to make in advance.
Ingredients
Units
Scale
For the sweet potato puree:
- 3 cups cooked sweet potatoes (see note) (30 oz, 850g)
- 2 eggs
- 2 teasponns finely grated orange rind
- 1/4 cup freshly squeezed orange juice (2.2oz, 62g)
- 3/4 cup granulated sugar (5.25 oz, 149g)
- 1/4 cup butter, melted (2oz, 57g)
- 1/4 cup heavy cream (2oz, 57g)
- 1/2 teaspoon salt
- few gratings of fresh nutmeg
For the topping
- 2 cups pecan halves or pieces (8oz, 226g)
- 1 tablespoon butter (1/2 oz, 14g)
- 1/4 cup packed brown sugar (1.9oz, 53g)
- pinch salt
Instructions
For the sweet potato puree:
- Put all sweet potato puree ingredients into the bowl of a food processor and process until smooth and creamy.
- Spread into a 2 quart baking dish
For the topping:
- Put pecan pieces on a baking sheet and bake at 350 degrees F for 10 minutes.
- Remove from oven and mix in 1 tablespoon butter.
- Spread nuts on top of sweet potato puree.
- Sprinkle brown sugar on top of pecans.
- Bake at 350 degrees F for about 30 minutes.
- The brown sugar should be melted . If there are any spots of sugar that are not melted, brush with a little more melted butter and return to the oven for a few more minutes.
Equipment
Buy Now → Notes
To bake sweet potatoes: Wash sweet potatoes and prick with a fork. Wrap each in foil and bake at 350F until very tender, about 1 hour.
To microwave potatoes:Â Place on a dish and microwave until soft. When the middle is squeezed, it should be very soft. Smaller sweet potatoes take about 8 minutes, large sweet potatoes will take a little longer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 503
- Sugar: 33.8 g
- Sodium: 517.6 mg
- Fat: 31.3 g
- Carbohydrates: 51.6 g
- Protein: 8.4 g
- Cholesterol: 139.6 mg