Sweet Potato Souffle

You know how you always read that yams are healthier for you than regular potatoes? Yeah….this definitely isn’t one of those recipes! Based on Produce Manager Brent’s Auntie’s recipe (with that kind of history, you know it’s got to be good), here’s a decadent side dish meant for special holiday meals. Besides the fact that it’s delicious, a bonus is that it can be prepared ahead of time and popped in the oven while you rest and carve the turkey. It doesn’t need any stirring or special attention, so once you’re ready to plate the food, it’s baked and ready to go.

We’re excited to have Fraser Valley grown sweet potatoes at the market, and it’s a first for us. With the addition of Fraser Valley hazelnuts, you’ve got a tasty and local dish to serve your guests.

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    Sweet Potato Souffle

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    Ingredients

    Scale

    2 cups mashed orange sweet potatoes (about 4 smallish potatoes)  

    ¼ cup maple syrup, honey or brown sugar

    2 eggs, beaten

    ¼ cup butter, softened

    ¾ cup whole milk or cream 

    1 tsp vanilla

    1 tsp cinnamon 

    Topping:  

    ¼ cup butter, softened

    ½ cup brown sugar

    ½ cup toasted, diced nuts, preferably Fraser Valley Hazelnuts

    Optional add-ins for a more fruit crumble-like topping:

    ½ cup flour OR

    ½ cup rolled oats OR

    ¾ cup crushed corn flakes

    Instructions

    To bake sweet potatoes:  

    Wash and dry and poke all over with a fork.  Place directly on the baking rack or a foil-lined baking sheet and bake for 1 hour at 400 degrees, or until tender when pierced with a knife.  Allow to cool, peel and mash.  This can be done a day or two ahead of time.  

    Air Fryer: It takes almost the same amount of time, but you don’t have to heat your big oven.  Rub with a little bit of oil and bake at 380 degrees for 45-55 minutes, depending on size.  

    To bake the souffle:

    Preheat oven to 350 degrees.  

    Mix mashed sweet potatoes and all other ingredients in a food processor or with a hand mixer at high speed.  

    Butter a small casserole dish.  Place the souffle mixture in the dish, smoothing top.  

    Mix topping ingredients and sprinkle evenly over the surface of the casserole.  

    At this point, you could cover and refrigerate for up to 24 hours ahead.  Allow it to come to room temperature before baking.  

    Bake for 40 minutes or until it starts to bubble almost all the way through. 

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