Sweet Potato SouffléNovember 16, 2015 By Cathy — 2 Comments
Silky smooth sweet potato soufflé baked with a nutty crumb topping. This dish can easily be doubled to feed a crowd.
No Thanksgiving plate is complete without a scoop of sweet potatoes. And for this holiday I like my sweet potatoes sweet, like the pie, but minus the crust. Don’t get me wrong, I adore sweet potato pie and firmly believe that pie could be it’s own food group, but on Thanksgiving I prefer the pies on the dessert table.
One reason is the leftovers. The day after Thanksgiving I’m all about Thanksgiving on a roll, definitely ranked in my top three sandwiches of all time. It can vary given what you have left over, but to me the best combination is turkey, gravy, a dab of sweet potatoes and stuffing, topped with cranberry sauce, all piled high onto a soft roll. Clearly this is not a sandwich one can eat every day, but I consider the Friday after Thanksgiving the grace period before returning to a normal, sensible diet not laden carbs and butter. And since I can’t fill my sandwich with pie (although I may be on to something there), I make a sweet potato soufflé, baked in a casserole dish that has the scoopability that sweet potato pie doesn’t offer.
Not that you miss the crust with this dish. The sweet potatoes are blended with fall spices and a splash of orange juice until silky smooth, then topped with a nutty crumble. Once baked, the nut topping provides a toasty crunch to balance out the creamy sweetness. Now don’t be put off because I’m calling this a soufflé. There are no eggs to be separated, whites to be whipped and folded in, nor is this a dish that has be made just before serving. While not technically a soufflé, this dish is not as dense as many sweet potato casseroles, but instead has a light and fluffy texture. Both components of this dish can be made in advance, the topping sprinkled on just before popping it into the oven to bake.
When you have a meal with as many bells and whistles as Thanksgiving, advance prep is key to getting it all on the table without looking like you just completed the NYC marathon. While there is always a flurry just before serving, I really try not to spend the entire day in the kitchen. After all, even a food obsessed girl like me can take a step back and realize that it’s the people around the table, not what’s on it, that truly makes it Thanksgiving.
- Sweet Potato Soufflé
- 1½ pounds sweet potatoes (about 3 large)
- ¾ cup light brown sugar
- 3 eggs
- ¼ cup heavy cream
- 4 Tbsp unsalted butter, softened
- ¼ cup orange juice
- ½ tsp cinnamon
- ½ tsp freshly ground nutmeg
- ½ tsp ground ginger
- dash of cloves
- 1 tsp salt
- 1½ tsp vanilla
- Nut Crumb Topping
- ¼ cup pecans
- ¼ cup walnuts
- ¼ cup brown sugar
- ⅓ cup all purpose flour
- ½ tsp salt
- ½ tsp cinnamon
- 2 Tbsp unsalted butter, melted
- Preheat oven to 375 degrees.
- Spray a 1½ quart baking dish with cooking spray.
- Sweet Potato Soufflé: Individually wrap each sweet potato in a paper towel and place all potatoes in the microwave.
- Microwave on high until sweet potatoes are tender and can easily be pierced with a fork, about 12 mins.
- Allow sweet potatoes to cool slightly, then remove peel with a pairing knife.
- Place sweet potatoes in a food processor with sugar, eggs, cream, butter, orange juice, spices, salt and vanilla and puree until smooth, about 2 mins. Pour into prepared pan.
- Nut Crumb Topping: Place nuts, sugar, flour, salt and cinnamon in bowl of food processor and pulse several times.
- Add melted butter and pulse several times until crumb topping is well combined.
- Sprinkle topping over sweet potato mixture in an even layer.
- Bake, uncovered, for 35 - 40 minutes or until set and topping is browned. Deeper baking pans maybe take up 5-10 minutes longer.
- *Sweet potato mixture can be made 1 day prior and stored unbaked in the refrigerator. Place mixture in prepared pan and cover tightly with plastic wrap and refrigerate. Do not put crumb topping on until ready to bake. Take pan out of refrigerator at least 30 mins before baking, top with crumble and follow baking directions above.
- **Crumb topping can be made ahead and frozen, up to 3 months.