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Sunday, October 30, 2016

Sweet Potato Souffle

3 lbs. sweet potatoes, baked and still warm
3 T. butter, softened
2 oz. cream cheese, room temperature
3 T. light brown sugar
3 lg. eggs
salt & pepper to taste

Topping:
3/4 c. light brown sugar
1/2 c. chopped pecans
1/4 c. flour
3 T. butter, cold, cubed
5 slices bacon, cooked and crumbled

Preheat 375*

Peel sweet potatoes and add flesh to a bowl.  Beat in the butter using a hand mixer or stand mixer with the whisk attachment until combined.  Beat in cream cheese, brown sugar and eggs, adding one at a time.  Taste and add salt & pepper to taste.  Pour into greased pan.

For the topping: Mix together brown sugar, pecans, flour, butter and bacon in a separate bowl until it looks crumbly. Sprinkle on top of sweet potato mixture.

 Bake until puffed and golden, 30 min. Let rest 10 min. before serving.  (the soufflé will fall slightly)
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