Sweet Potato Soufflé with Spiced Pecan Topping
The warmly spiced crunch of the pecan streusel contrasts nicely with the smooth and naturally sweet soufflé. You can prepare the sweet potato mixture and the streusel up to 2 days in advance. Transfer the sweet potato mixture to a baking dish and let cool to room temperature, then cover tightly with plastic wrap and refrigerate. Store the streusel in an airtight container in the refrigerator. Before baking, let the sweet potato mixture stand at room temperature for 1 hour. Top with the streusel and bake as directed.
- 4 large sweet potatoes, about 3 1/2 lb. total
- Unsalted butter for baking dish, plus 4 Tbs. (1/2 stick) butter, melted
- 4 eggs
- 1/2 cup evaporated milk
- 1/2 tsp. ground cinnamon
- Kosher salt, to taste
For the streusel:
- 1/2 cup all-purpose flour
- 1/4 cup firmly packed light brown sugar
- 1 tsp. ground cinnamon
- 1 tsp. galangal powder or ground ginger
- 1/2 tsp. ground vanilla bean
- Pinch of kosher salt
- 6 Tbs. (3/4 stick) cold unsalted butter, cut into 1/4-inch dice
- 8 oz. pecans, roughly chopped
Preheat an oven to 450ºF. Line a baking sheet with aluminum foil.
Using a fork, pierce each sweet potato 4 to 6 times and wrap separately with foil. Place on the prepared baking sheet, transfer to the oven and bake until a fork easily pierces the center of the potatoes, 1 to 1 1/2 hours. Let stand until cool enough to handle.
Meanwhile, reduce the oven temperature to 375ºF. Butter a 13-by-9-inch baking dish.
Carefully remove the skin from the sweet potatoes and place the flesh in the bowl of a food processor. Add the melted butter, eggs, evaporated milk and cinnamon and process until the mixture is smooth. Adjust the seasoning with salt. Transfer the mixture to the prepared baking dish and smooth the top with a spatula.
To make the streusel, in a bowl, whisk together the flour, brown sugar, cinnamon, galangal, vanilla powder and salt. Using a fork or your fingers, cut in the butter until the dry ingredients are moistened and the mixture forms clumps when squeezed together. Stir in the pecans. Sprinkle the streusel over the sweet potato mixture.
Transfer to the oven and bake until the streusel is browned and the sweet potato mixture is beginning to bubble at the edges, about 1 hour. Transfer to a wire rack and let rest for 10 to 15 minutes before serving. Serves 12.