Sweet Potato Souffle (Jamie Deen) |
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Prep Time: 55 Minutes Cook Time: 30 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Ingredients:
3 pounds sweet potatoes, baked and still warm |
3 tablespoons unsalted butter, softened |
2 ounces cream cheese, room temperature |
3 tablespoons light brown sugar |
3 large eggs |
kosher salt and freshly ground black pepper |
3/4 cup light brown sugar |
1/2 cup chopped pecans |
1/4 cup all-purpose flour |
3 tablespoons unsalted butter, cold, cubed |
5 slices bacon, cooked and crumbled |
Directions:
1. Preheat the oven to 375 degrees F.
2. Peel the sweet potatoes and add the flesh to a bowl. Beat in the butter using a hand mixer or a stand mixer with the whisk attachment until well combined. Beat in the cream cheese, brown sugar and eggs, adding one at a time. Taste and add salt and pepper as necessary.
3. For the topping: Mix together the brown sugar, pecans, flour, butter and bacon in a separate bowl until it looks crumbly.
4. Add the mixture to a deep-dish pie plate and bake until puffed and golden, 30 minutes. Let rest for 10 minutes before serving (the souffle will fall slightly).
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