Including sweet potatoes on a Christmas meal is a must. Well, I'm not one of those folks who enjoys theirs mashed and marshmallowed or served as dessert. Mine is best served souffléd.
After puréeing the sweet potatoes until they are silky smooth, they are topped with a crumble of candied pecans and baked until they are light and puffy. It's about time they showed up on your spread; they're classy and luxurious and never fail to satisfy. Learn how to make the top-notch version here.
For the soufflé: – 3 poundlarge sweet potatoes (3 to 4 large) – 4large egg – 1/2 cuphalf-and-half or whole milk – 1/2 cuppacked light brown sugar – 1 1/2 teaspoonkosher salt – 1 teaspoonground cinnamon – 1/2 teaspoonground nutmeg – 1/2 cupall-purpose flour – 1 teaspoonbaking powder
For the pecan topping: – 4 tablespoonunsalted butter, plus more for the baking dish – 1 cupchopped pecans (about 4 ounces) – 1/4 cuppacked light brown sugar – 2 tablespoonall-purpose flour – 1/8 teaspoonkosher salt
Tools Chopping block and chef's knife Spaoons and cups for measuring baking dish (8x8x2) or 2-quart souffle dish Veggie bristle (not required) Aluminium foil Plates that can be heated in a microwave Blender, food processor, or blade attachment
Preheat the oven and get the sweet potatoes ready. Preheat the oven to 350°F with a rack positioned in the center and any racks removed from the oven above it. Peel and pierce three pounds of sweet potatoes.
Bake sweet potatoes. To avoid drips, place the potatoes directly on the oven rack or on a lower rack covered in aluminum foil. Bake for 1 hour until tender. (Alternatively, microwave sweet potatoes for 12–15 minutes at 100% power. Flip halfway through cooking with tongs.
Extract the meat. Remove the potatoes from the oven and allow them cool for 30 minutes before handling. Split each sweet potato lengthwise and scoop the flesh into a basin. Discard the peels. Let the sweet potato flesh come to room temperature before refrigerating for 3 days.
Make the pecan topping. Put 4 tablespoons unsalted butter in a medium microwave-safe bowl. Melt in 20–40 seconds in 100% microwave. Add 1 cup chopped pecans and coat. Stir in 1/4 cup packed light brown sugar, 2 tablespoons all-purpose flour, and 1/8 teaspoon kosher salt with a fork.
Get the baking dish ready. Butter a 2-quart soufflé dish or 8-inch square, 2-inch high baking dish.
Make the soufflé foundation. In a food processor with the blade attachment or blender, combine 4 large eggs, 1/2 cup half-and-half or whole milk, 1/2 cup packed light brown sugar, 1 1/2 teaspoons kosher salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg Process or combine for 30 seconds until smooth and sugar is mostly dissolved.
Mix in sweet potatoes. Blend or process sweet potato flesh for 30 seconds until smooth.
Mix in flour and baking powder. Add 1/2 cup all-purpose flour and 1 teaspoon baking powder and pulse or blend for 10 seconds. Do not overmix.
Add pecan topping to baking dish. Spread evenly in the baking dish. Sprinkle pecan topping evenly.
Bake 45–55 minutes. Bake 45–55 minutes till puffed and slightly set. Serve after 5 minutes of cooling.