Sweet Potato Soufflé with Pecan Streusel & Marshmallow Meringue
Serves 2
10 mins prep
60 mins cook
20 mins Resting Time
90 mins total
A southern classic with smooth, creamy sweet potatoes, a crunchy topping and sweet swirls of marshmallow meringue.
Sweet Potato Soufflé
Pecan Streusel
Marshmallow Meringue
Make the sweet potato soufflé...
Peel 6 medium sweet potatoes and cut them into cubes
Place the cubes into a large pot and cover the potatoes with cold water
Place the pot over medium high heat, bring the water to a rolling boil and boil until the potatoes are fork tender
Preheat the oven to 350 degrees
Once the potatoes are fork tender, drain them and add them into a large bowl or the bowl of a high speed blender
Add 1/2 cup of softened butter, 2 large eggs, 1/3 cup heavy cream, 1/4 cup of maple syrup, 1/3 cup of brown sugar, 2 teaspoons of vanilla extract, 1 teaspoon of ground cinnamon and 1/2 teaspoon of salt in with the potatoes
Use an electric hand mixer or blender to whip the ingredients until smooth and very creamy
Grease the interior of a 2 1/2 quart baking dish
Transfer the sweet potato mixture into the prepared baking dish and smooth out evenly
Make the pecan streusel...
In a small bowl combine 5 tablespoons of melted butter with 1 1/4 cup of brown sugar, 3/4 cup of finely chopped pecans, 1/3 cup of all purpose flour, 1 teaspoon of ground cinnamon and 1/2 teaspoon of all spice until crumbly
Sprinkle the pecan topping over the surface of the sweet potatoes
Bake in a 350 degree oven for about 40 minutes and then transfer the soufflé onto a cutting board to cool a bit before adding the marshmallow meringue
Make the marshmallow meringue...
Start by combining 3 large egg whites, 3/4 cup of granulated sugar and 1/2 teaspoon of cream of tartar in a medium glass heat proof bowl
Add 1 inch of water into a medium sauce pan and place over medium high heat
Place the heat proof bowl over the saucepan
Cook the egg white mixture over the simmer water in the saucepan beneath until the granulated sugar has fully dissolved into the egg whites
Transfer the bowl onto a cutting board and add 1 teaspoon of vanilla extract
Use an electric hand mixture to whip the mixture until stiff, glossy peaks have formed
Spoon dollops of the marshmallow meringue onto the slightly cooled soufflé
Brûlée the meringue (optional) and serve immediately
