Making the Soufflé Mixture:
- Mix the base: In a large bowl, combine the mashed sweet potatoes, sugar, milk, melted butter, egg yolks, vanilla extract, cinnamon, nutmeg, and salt. Stir until well combined and smooth.
- Whip the egg whites: In a separate, clean bowl, beat the egg whites until stiff peaks form. This will help give the soufflé its light and airy texture.
- Fold in the egg whites: Gently fold the beaten egg whites into the sweet potato mixture until just combined. Be careful not to deflate the egg whites.
Preparing the Topping:
- In a small bowl, mix together the brown sugar, flour, and cold butter. Use a fork or pastry cutter to blend the butter into the sugar and flour until the mixture resembles coarse crumbs. Stir in the chopped pecans if using.
Baking the Soufflé:
- Pour the sweet potato mixture into the prepared soufflé dish. Sprinkle the topping evenly over the mixture.
- Bake in the preheated oven for 35-40 minutes, or until the soufflé is set and the topping is lightly browned.
Serving:
- Serve the Sweet Potato Soufflé warm. It’s perfect as a side dish for festive dinners or as a special treat.
Enjoy your delicious Sweet Potato Soufflé! This dish beautifully showcases the sweet and savory flavors of sweet potatoes, enhanced with a delightful crunch from the pecan topping.
