Sweet Potato Souffle
Sweet and salty souffle that is a perfect seasonal side dish.
1 C chopped pecans
1 C store bought baby marshmallow
2 T molasses
3 ea large sweet potatoes about 3 lbs
6 T unsalted butter
½ C heavy cream
½ C gruyere cheese
2 T light brown sugar
1 T Fresh thyme chopped
add Salt and pepper to taste
3 large eggs (lightly beaten)
- 1. Preheat the oven to 350°F Bake the sweet potatoes for 90 minutes or until tender. Raise oven temperature to 425°F.
- 2. Peel the sweet potatoes as soon as they are cool enough to handle; transfer to a bowl. Using a handheld electric mixer, beat the sweet potatoes with the butter until smooth. Beat in the cream, Gruyere, brown sugar, and thyme; season with salt and pepper. Beat in the eggs one at a time, beating well after each addition.
- 3. Transfer the sweet potato puree to a buttered 8 by 10-inch baking dish cover the top with the topping mixture and bake for 15 minutes. Reduce the oven temperature to 400 degrees and bake for 30 minutes longer or until the sweet potatoes are lightly puffed and browned. Let the sweet potato souffle rest for 10 minutes before serving.