Sweet Potato Souffle with Brown Sugared Pecans
Sweet Potato Souffle with Brown Sugared Pecans is the ultimate holiday side dish! A Thanksgiving favorite that’s easy to make in advance.
Ingredients
For the sweet potato puree:
- 3 cups cooked sweet potatoes see note (30 oz, 850g)
- 2 eggs
- 2 teaspoons finely grated orange rind
- ¼ cup freshly squeezed orange juice 2.2oz, 62g
- ¾ cup granulated sugar 5.25 oz, 149g
- ¼ cup butter melted (2oz, 57g)
- ¼ cup heavy cream 2oz, 57g
- ½ teaspoon salt
- few gratings of fresh nutmeg
For the topping
- 2 cups pecan halves or pieces 8oz, 226g
- 1 tablespoon butter ½ oz, 14g
- ¼ 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.
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: 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.
Nutrition
Calories: 421kcalCarbohydrates: 40gProtein: 5gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 68mgSodium: 249mgPotassium: 320mgFiber: 4gSugar: 29gVitamin A: 7497IUVitamin C: 6mgCalcium: 53mgIron: 1mg
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