Roasted Sweet Potato Soufflé with Pecan-Brown Sugar Crust

By Sprig Originals ✓ · cooked up in Sprig

A steakhouse-style holiday side that earns its name: sweet potatoes roasted whole until their sugars caramelize, whipped with butter, cream and a little bourbon-vanilla, then baked under a craggy pecan-brown sugar streusel. Roasting instead of boiling means no watery mash and twice the flavor. The base can be made two days ahead, so all you do on the day is top and bake.

Ingredients

• 4 lb sweet potatoes (about 5 medium), scrubbed
• 6 tbsp unsalted butter, softened
• 1/3 cup heavy cream, warmed
• 1/4 cup packed light brown sugar
• 2 large eggs, lightly beaten
• 2 tsp vanilla extract
• 1 tbsp bourbon (optional)
• 1 1/4 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/8 tsp cayenne pepper (optional)
• 1 tsp finely grated orange zest

• 1 cup pecan halves, roughly chopped
• 3/4 cup packed dark brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 tsp kosher salt
• 1/4 tsp ground cinnamon
• 6 tbsp cold unsalted butter, cut into small cubes

Instructions

1. Heat the oven to 425°F. Line a rimmed baking sheet with foil. Prick each sweet potato several times with a fork, set them directly on the foil, and roast 55 to 75 minutes, until the skins are puffed, dark syrup is leaking onto the foil, and a knife slides through the center with zero resistance. Do not boil or microwave them — the dry heat is what concentrates the sugars. Let cool 15 minutes.
2. While the potatoes roast, make the crust. In a bowl, stir together the pecans, dark brown sugar, flour, oats, 1/2 tsp salt and 1/4 tsp cinnamon. Add the cold cubed butter and rub it in with your fingertips until the mixture holds together in clumps the size of peas and hazelnuts. Refrigerate until needed.
3. Split the cooled sweet potatoes and scoop the flesh into a large bowl, leaving the skins and any scorched edges behind. You want about 5 cups of flesh. Discard the skins.
4. Add the softened butter to the hot-ish flesh and mash with a potato masher or beat with a hand mixer on low until smooth. Avoid a food processor, which turns sweet potatoes gluey.
5. Mix in the warm cream, light brown sugar, eggs, vanilla, bourbon, 1 1/4 tsp salt, 1/2 tsp cinnamon, nutmeg, cayenne and orange zest. Beat 30 seconds on medium just until fluffy and uniform. Taste and adjust salt — roasted sweet potatoes are sweet, so it should taste seasoned, not dessert-like.
6. Butter a 2 1/2- to 3-quart baking dish (a 9x13 or a 2-quart oval both work). Spread the mixture in evenly and smooth the top. At this point you can cover and refrigerate up to 2 days.
7. Reduce or set the oven to 375°F. Scatter the chilled pecan mixture evenly over the surface, breaking up any large clumps with your fingers so the crust is craggy rather than solid.
8. Bake uncovered on the middle rack for 35 to 40 minutes (45 to 50 if the dish went in cold from the fridge), until the topping is deep golden and crisp and the edges bubble. If the crust browns before the center is hot, tent loosely with foil for the last 10 minutes.
9. Let rest 10 minutes before serving so the soufflé sets enough to scoop cleanly. Serve warm.

Chef's tips

Nutrition (per serving, estimated)

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