Sweet Potato Soufflé

This is quick and easy recipe. I especially adore the topping. It’s crunchy and sweet and I think you need that bit of texture for this dish. I opted not to use canned sweet potatoes as suggested in the original recipe. I also chose not to use canned pineapple.

You can steam the sweet potatoes on a stovetop, or you can do what I did and microwave them. Wash your potatoes and poke holes in them with a fork. Microwave them on high for 5 minutes. Let them sit in the microwave for 2 minutes. With the fork, poke through them again to see if they’re done. If you feel some resistance, microwave them for more 1-minute increments on high until the sweet potatoes are tender.

I can’t find my “traditional” souffle dish, so instead, I just used a casserole dish. Either way, this is a wonderful recipe.

Ingredients:

• 2 cups mashed potatoes, steamed and peeled

• 1/4 cup butter

• 2 tablespoons brown sugar

• 2 tablespoons and 2 teaspoons half and half

• 1 teaspoon brandy

• 1 teaspoon salt

• 1/2 teaspoon vanilla

• 1 cup fresh pineapples, chopped

• 1 egg, beaten

• 1/4 teaspoon ground ginger

• 1/4 teaspoon cinnamon

• 1/4 teaspoon allspice

Topping:

• 6 tablespoons brown sugar

• 1/4 cup chopped pecans

• 1/4 cup melted butter

• 1/4 cup all-purpose flour

Yields: serving for 6

Prep Time: 30 minutes

Cook Time: 30 minutes

Method:

1. Preheat oven 350°F.

2. In a bowl, mash up the sweet potatoes.

3. Add the remaining ingredients. Mix well to combine. Place in a lightly greased casserole dish.

4. Make the topping by combining all the ingredients.

5. Add the topping to the sweet potatoes.

6. Bake for 30 minutes.

7. Serve warm.