Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, place on a baking sheet, and bake for 45-60 minutes until very tender. Let cool slightly.
- Scoop the sweet potato flesh into a large bowl, discarding the skins. Reduce oven temperature to 350°F (175°C).
- Add melted butter, granulated sugar, egg yolks, heavy cream, vanilla, and salt to the sweet potatoes. Beat with an electric mixer until completely smooth.
- In a separate clean bowl, beat the egg whites on high speed until stiff peaks form.
- Gently fold one-third of the egg whites into the sweet potato mixture to lighten it. Then, carefully fold in the remaining whites until just combined, being careful not to overmix.
- In another bowl, prepare the topping. Combine flour, brown sugar, pecans, and cinnamon. Cut in the cold butter with your fingertips until the mixture resembles coarse crumbs.
- Pour the soufflé mixture into a greased 2-quart baking dish. Sprinkle the pecan topping evenly over the surface.
- Bake for 30-35 minutes, until puffed and golden brown. Let rest for a few minutes before serving.
Nutrition
Notes
Make-Ahead Tip: The soufflé base and topping can be prepared and stored separately in the fridge up to 24 hours in advance. Bring base to room temperature before whipping and folding in the egg whites.
Storage Tip: Leftovers can be refrigerated in an airtight container for up to 3 days.
Storage Tip: Leftovers can be refrigerated in an airtight container for up to 3 days.