Sweet Potato Souffle
Servings 8
Calories 269kcal
Equipment
- 4-quart pot with heavy bottom and a lid
- 3-quart oval casserole dish, lightly greased
- small bowl
Ingredients
- 3 large sweet potatoes about 3 pounds, peeled and cut into large chunks
- ½ teaspoon kosher salt
- 2 eggs
- ½ cup lactose-free milk
- 2 tablespoons unsalted butter
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon freshly ground black pepper
Topping
- 1 cup chopped pecans
- ¼ cup packed light brown sugar
- 2 tablespoons unsalted butter melted
Instructions
- Put the sweet potato chunks in a 4-quart pot, add enough water to cover, and add the salt. Bring to a boil and reduce heat to medium. Continue cooking until fork tender, about 15 to 20 minutes. Drain thoroughly.
- Preheat the oven to 350° F while the potatoes cook. Lightly grease an oval casserole dish.
- Beat the cooked potatoes, eggs, milk, butter, ginger, cloves, cardamom, and pepper until thoroughly whipped. Pour the mixture into the prepared casserole dish.
- In a small bowl, stir together the chopped pecans, brown sugar, and melted butter. Sprinkle over the sweet potato mixture.
- Bake in the preheated oven until the potatoes are bubbly and the pecans are browned and crispy, about 20 to 25 minutes. Remove from oven and allow to cool about 5 minutes, then serve.
Nutrition
Calories: 269kcal | Carbohydrates: 27g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 217mg | Potassium: 386mg | Fiber: 4g | Sugar: 12g | Vitamin A: 12290IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg