Jeannie’s Sweet Potato Souffle

Recipe by From a Chef's Kitchen

Lush, luxurious and fluffy, this sweet potato souffle will become your new favorite side dish for Thanksgiving, Christmas or any holiday!

Ingredients

• butter or cooking spray for baking dish
• 4 pounds sweet potatoes (6-7 medium), peeled and cubed
• salt for cooking potatoes plus 1/4 teaspoon
• 1 stick unsalted butter
• 4 eggs (beaten)
• 1 cup sugar
• 1 cup whole milk
• 3 tablespoons self-rising flour
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon coconut extract
• ½ cup chopped pecans
• 2 tablespoons dark brown sugar (packed)
• ¼ teaspoon ground cinnamon

Method

1. Preheat oven to 350 degrees.  Butter or spray a 13 x 9-inch baking dish.  Set aside.
2. Cook potatoes in salted water to cover until fork-tender, approximately 20-25 minutes.  Melt butter in a large bowl. (I do this over the pot of potatoes but be careful to not let them boil over.)  Drain well, then process through a food mill or potato ricer into the melted butter.  Stir to blend.
3. Whisk together eggs, sugar, milk, flour, extracts and 1/4 teaspoon salt until smooth.  Add to bowl with potatoes and butter and stir well to combine.
4. Transfer to prepared baking dish.  Combine pecans, brown sugar and cinnamon in a small bowl.  Sprinkle evenly over the top of the souffle.  Bake for 1 hour or until puffed.  Serve immediately.

View the recipe instructions at From a Chef's Kitchen