Sweet Potato Souffle
- 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
Preheat the oven to 375 degrees F.
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. Sprinkle with salt and pepper.
For the topping: Mix together the brown sugar, pecans, flour, butter and bacon in a separate bowl until it looks crumbly.
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).
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Recipe courtesy Jamie Deen