Sweet Potato Soufflé with Pecan Streusel & Marshmallow Meringue
A southern classic with smooth, creamy sweet potatoes, a crunchy topping and sweet swirls of marshmallow meringue.
Ingredients
Sweet Potato Soufflé
- 6 medium sweet potatoes, peeled, cubed, boiled
- 1/2 cup of butter, softened
- 2 large eggs
- 1/3 cup of heavy cream
- 1/4 cup of maple syrup
- 1/3 cup of brown sugar
- 2 teaspoons of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
Pecan Streusel
- 1 1/4 cups of brown sugar, packed
- 3/4 cup of pecans, finely chopped
- 1/3 cup of all purpose flour
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of all spice
- 5 tablespoons of butter, melted
Marshmallow Meringue
- 3 large egg whites
- 3/4 cup of granulated sugar
- 1/2 teaspoon of cream or tartar
- 1 teaspoon of vanilla extract
Instructions
Make the sweet potato soufflé...
- Peel 6 medium sweet potatoes and cut them into cubes
- Place the cubes into a large pot and cover the potatoes with cold water
- Place the pot over medium high heat, bring the water to a rolling boil and boil until the potatoes are fork tender
- Preheat the oven to 350 degrees
- Once the potatoes are fork tender, drain them and add them into a large bowl or the bowl of a high speed blender
- Add 1/2 cup of softened butter, 2 large eggs, 1/3 cup heavy cream, 1/4 cup of maple syrup, 1/3 cup of brown sugar, 2 teaspoons of vanilla extract, 1 teaspoon of ground cinnamon and 1/2 teaspoon of salt in with the potatoes
- Use an electric hand mixer or blender to whip the ingredients until smooth and very creamy
- Grease the interior of a 2 1/2 quart baking dish
- Transfer the sweet potato mixture into the prepared baking dish and smooth out evenly
Make the pecan streusel...
- In a small bowl combine 5 tablespoons of melted butter with 1 1/4 cup of brown sugar, 3/4 cup of finely chopped pecans, 1/3 cup of all purpose flour, 1 teaspoon of ground cinnamon and 1/2 teaspoon of all spice until crumbly
- Sprinkle the pecan topping over the surface of the sweet potatoes
- Bake in a 350 degree oven for about 40 minutes and then transfer the soufflé onto a cutting board to cool a bit before adding the marshmallow meringue
Make the marshmallow meringue...
- Start by combining 3 large egg whites, 3/4 cup of granulated sugar and 1/2 teaspoon of cream of tartar in a medium glass heat proof bowl
- Add 1 inch of water into a medium sauce pan and place over medium high heat
- Place the heat proof bowl over the saucepan
- Cook the egg white mixture over the simmer water in the saucepan beneath until the granulated sugar has fully dissolved into the egg whites
- Transfer the bowl onto a cutting board and add 1 teaspoon of vanilla extract
- Use an electric hand mixture to whip the mixture until stiff, glossy peaks have formed
- Spoon dollops of the marshmallow meringue onto the slightly cooled soufflé
- Brûlée the meringue (optional) and serve immediately