Sweet Potato Soufflé with Pecan Streusel & Marshmallow Meringue
10 mins prep60 mins cook
A southern classic with smooth, creamy sweet potatoes, a crunchy topping and sweet swirls of marshmallow meringue.
0 servings
What you need
Instructions
Make the sweet potato soufflé... 0 Peel 6 medium sweet potatoes and cut them into cubes 2 Place the cubes into a large pot and cover the potatoes with cold water 3 Place the pot over medium high heat, bring the water to a rolling boil and boil until the potatoes are fork tender 4 Preheat the oven to 350 degrees 5 Once the potatoes are fork tender, drain them and add them into a large bowl or the bowl of a high speed blender 6 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 7 Use an electric hand mixer or blender to whip the ingredients until smooth and very creamy 8 Grease the interior of a 2 1/2 quart baking dish 9 Transfer the sweet potato mixture into the prepared baking dish and smooth out evenly Make the pecan streusel... 11 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 12 Sprinkle the pecan topping over the surface of the sweet potatoes 13 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... 14 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 16 Add 1 inch of water into a medium sauce pan and place over medium high heat 17 Place the heat proof bowl over the saucepan 18 Cook the egg white mixture over the simmer water in the saucepan beneath until the granulated sugar has fully dissolved into the egg whites 19 Transfer the bowl onto a cutting board and add 1 teaspoon of vanilla extract 20 Use an electric hand mixture to whip the mixture until stiff, glossy peaks have formed 21 Spoon dollops of the marshmallow meringue onto the slightly cooled soufflé 22 Brûlée the meringue (optional) and serve immediatelyView original recipe