Silky smooth sweet potato soufflé baked with a nutty crumb topping is a sweetly satisfying side. This dish can easily be doubled to feed a crowd and made in advance which makes it perfect for entertaining.
- 2 1/2 lbs sweet potatoes (about 3 large)
- 3/4 cup light brown sugar, packed
- 4 eggs
- 2/3 cup heavy cream
- 4 Tbsp unsalted butter, softened
- 1/3 cup orange juice
- 1 tsp cinnamon
- 1/2 tsp freshly ground nutmeg
- 1/2 tsp ground ginger
- dash of cloves
- 1 tsp kosher salt
- 1 1/2 tsp vanilla
- 1/2 cup pecans
- 1/2 cup walnuts
- 1/3 cup brown sugar
- 1/3 cup all purpose flour
- 1/2 tsp salt
- 1 tsp cinnamon
- 3 Tbsp unsalted butter, melted
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Preheat oven to 375 degrees. Spray a 3-4 quart baking dish with cooking spray.
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Individually wrap each sweet potato in a paper towel and place all the potatoes in the microwave.
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Microwave on high until sweet potatoes are tender and can easily be pierced with a fork, about 12 mins.
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Allow the sweet potatoes to cool slightly, then remove the peels with a pairing knife.
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Place the sweet potatoes in a food processor with sugar, eggs, cream, butter, orange juice, spices, salt, and vanilla. Puree until smooth, about 2 mins. Pour into the prepared pan.
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Place the nuts, sugar, flour, salt, and cinnamon in bowl of a food processor and pulse several times.
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Add melted butter and pulse several times until crumb topping is well combined. Sprinkle the topping over the sweet potato mixture in an even layer.
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Bake, uncovered, for 35 - 40 minutes or until set and topping is browned. Deeper baking pans may take up to 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.
- Crumb topping can be made ahead and frozen, up to 3 months.
- Deeper dishes will have a longer baking time than a shallow dish. Be sure the souffle is set, with just a tiny bit of jiggle before taking it out of the oven.
- If the topping begins to brown too deeply, cover it loosely with aluminum foil.