Friday, November 23, 2012

DESSERT: Sweet Potato Souffle

I never thought I would say this, but I completely stole this recipe from Paula Deen...well technically, her next of kin.  I made a few changes; this recipe excludes bacon, and I used an avocado in place of cream cheese.  This souffle looks incredibly gourmet, but is easy enough for an amateur to master.

Serving Size: 1 Souffle in a Deep Dish, 2 Souffles in Pan Dishes

  • Pie
    • 3 pounds sweet potatoes, baked and still slightly warm
    • 3 tablespoons unsalted butter, softened
    • 1 ripe avocado
    • 3 tablespoons brown sugar
    • 3 large eggs, beaten
    • Sea salt, black pepper, and cinnamon to taste
  • Topping
    • 3/4 cup light brown sugar
    • 1/2 cup chopped pecans or walnuts
    • 1/4 cup whole wheat flour
    • 3 tablespoons unsalted butter, cold, cubed 
  • Pie
    • Peel potatoes and place them in a medium to large bowl
    • Add in butter, avocado, and eggs
    • Mix all ingredients with a hand mixer 
    • Add in sea salt, pepper, and cinnamon and mix again
  • Topping
    • Mix all ingredients together
    • Leave butter in small clumps - the mixture should be crumbly
  • Add the souffle mixture into a deep dish or pie dish and top with crumble mix
  • Bake the souffle at 375 degrees for 30 minutes
  • Let cool for at least 20-30 minutes (you can even refrigerate the souffle overnight as it actually tastes better the second day)

No comments:

Post a Comment