SWEET POTATO SOUFFLÉ

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This sweet potato dish is a staple at our Thanksgiving table. My kids LOVE this one! And I love that it can be made ahead-of-time.

Sweet Potato Soufflé

Serves 8-10

Ingredients for Sweet Potato Filling

About 5 large sweet potatoes or yams (Yams will give you that bright orange color in this dish)

1 stick unsalted butter

1/4 cup molasses

1/4 cup maple syrup

2 eggs

1 teaspoon vanilla

salt and pepper to taste

Ingredients for Crumble Topping

1/2 cup flour

1/2 cup chopped pecans

1/4 cup brown sugar

2 teaspoons cinnamon

1/8 teaspoon salt

1/4 cup unsalted butter, melted

Directions

Preheat oven to 400 degrees.

Stab sweet potatoes with fork a few times (to release steam when cooking) and bake on a foil-lined baking dish for about 1 hour or until soft inside when pierced with a knife.

Let cool enough to handle.

Turn down oven to 350 degrees.

Discard the skins and place sweet potatoes in a large bowl.

Add 1 stick butter, molasses, maple syrup, eggs and vanilla, and mash until very smooth.

Add salt and pepper to taste.

Place mixture in a 2 1/2 quart baking dish (or a pie dish looks lovely, as in the photo above) and begin working on the crumble.

In a medium bowl, combine flour, pecans, brown sugar, cinnamon and salt, and mix well.

Add melted butter and mix just until a nice crumble forms.

Sprinkle crumble over sweet potatoes and bake for 15-20 minutes, just until the top turns a light golden color.

Let sit 5 minutes before serving.

*Make-Ahead Option: Prepare sweet potato filling and spread into baking dish or pie plate. Wrap tightly and store in the refrigerator for 1-2 days. Prepare crumble topping and store in a ziplock bag in the refrigerator. When ready to bake, remove all from the refrigerator and sprinkle crumble topping over sweet potatoes. Bake as directed, allowing a few extra minutes if transporting directly from refrigerator to oven.

*Baked soufflé will last up to 5 days stored in the refrigerator.