Sweet Potato Soufflé

Image: Rectangle aluminum baking tray containing a casserole made of sweet potato and various toppings.

Description: Sweet potato definitely makes the rounds in the fall recipe rolodex and this Sweet Potato Soufflé made with brown sugar, coconut flake topping, and marshmallows is sure to please!

Yield: Recipe makes 4 servings

Ingredients:

Sweet Potato filling:

• 5 medium sized potatoes

• 2 eggs

• 1/2 cup milk

• 1/4 cup brown sugar

• 1/4 cup granulated sugar

• 1 tablespoon vanilla extract

• 1 tablespoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon fine sea salt

Topping

• 1/2 cup bread crumbs

• 1/2 cup coconut flakes

• 1/4 cup brown sugar

• 2 tablespoons butter

• 1/2 cup Marshmallows

Directions:

Preheat the oven to 350 degrees F. Spray your rectangular baking dish with cooking spray.

Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, about 1 hour.

Remove from oven and allow to cool for a few minutes before handling. When cool enough to handle, peel the skin off of the baked sweet potatoes and place the flesh in a large mixing bowl.

Mash the baked sweet potato flesh in the bowl. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer.

Whip continuously for approximately 2 minutes, turning and tilting the bowl to help incorporate air into the mixture. Pour the mixture into the baking dish.

In another bowl, add all the topping ingredients and use your hands or a spoon to thoroughly mix and mash everything together. Spread the mixture over the sweet potatoes, making an even layer.

Bake the casserole for 20 minutes, then add the marshmallows. Cook for another 5 to 10 minutes or until the marshmallows have toasted on the tops.

Remove the soufflé from the oven and let it rest on the counter for a few minutes before serving.