Elegant Sweet Potato Souffle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Line a baking sheet with foil or parchment paper, lightly spray with vegetable oil, wash and pat potatoes dry, prick the skins with a fork in several places (this will keep the skins from "exploding" during baking), bake potatoes on sheet pan for 1 - 1 1/2 hours, pierce potatoes with a fork or sharp knife to make sure they are done. Remove from oven, let potatoes cool enough to handle.
  • Peel and cut into medium pieces, place into a large bowl, beat until they are smooth. If you use a stand mixer (recommended), use the whisk attachment.
  • Add each ingredient separately, and beat well after each addition, scrape down the sides of bowl as needed.
  • After all ingredients have been added, beat until smooth, creamy, and light, about 1 minute if using a stand mixer, or 2 minutes if using a hand mixer. If using a Kitchen-aide or similar stand mixer, beat on #4.
  • Pour mixture into a 9"' x 13" x 2" lightly buttered baking dish. NOTE: You can make the dish to this point, cover and refrigerate overnight, when ready to bake, bring to room temperature, and continue as follows.
  • Reduce oven temperature to 325°F.
  • To make the Topping:
  • Place brown sugar, flour, cinnamon, and nutmeg, into a medium size bowl, stir until thoroughly combined.
  • Add pecans and coconut to the dry ingredients and mix until nuts are coated, add melted butter, with a large spoon or your hands combine until mixture is crumbly.If it seems too wet and won't crumble, add a little more flour.
  • Sprinkle in an even layer over potato mixture and bake in 325 F preheated oven for 60 - 75 minutes, until top is crisp and middle does not giggle. Oven temperatures vary, so baking time may vary as well.
  • Let cool slightly before serving, at least 10 minutes.
  • For transport: I took mine straight from my oven, placed it into a casserole carrier that has a gel pack for warmth or cold, Since it was screaming hot, I placed it on a folded paper grocery bag. I did not want the topping to sweat and become soggy, so I did not put the plastic lid on the casserole dish, but laid a piece of parchment paper over the top. I left one side of the carrier unzipped. It sat that way on my nieces counter top over an hour. The bottom was still hot to the touch and went right to the table, with the praline topping still crunchy. It was perfect.
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