Welcome back, foodie fans! Today is the day many don their chef’s hats and prepare feasts for their families. Need a last minute Thanksgiving Day dessert recipe? Well you’re in luck! This week we’re continuing our “in the kitchen” Thanksgiving series with Sweet Potato Soufflé by Executive Sous Chef Mike Balles!
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
6 sweet potatoes
1 cup granulated sugar
½ cup whole milk
½ cup melted butter
1 teaspoon vanilla extract
2 eggs, beaten
½ teaspoon salt
1 cup dark, brown sugar
1/3 cup all purpose flour
1/3 cup melted butter
1 cup chopped pecans
- In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes or until fork tender. Drain, allow to cool and remove the skin.
- Place potatoes in a mixing bowl, with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
- Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well. Allow any potato ‘fibers’ to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
- Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.
Be sure to check out our other Thanksgiving “in the kitchen” recipes and create these award winning dishes to wow the ones you love!
Appetizer: Kabocha Squash Agnolotti with Shaved White Truffles
Side: Pureed Yams with Ginger, Star Anise and Cinnamon
Entree: Pan Seared Duck Breast on Quinoa and Acorn Risotto topped with an Orange Maple Glaze