Jessica Rothacker, Heirloom Cafe
My mom always makes sweet potato souffle for the holidays. This is your dessert for a side dish-style souffle. It is not healthy, but it is delicious, and it makes me feel like home. We get our sweet potatoes from DaySpring Farms out of Danielsville, run by maybe the sweetest family ever. Here is my take on my mom's recipe.
For the filling:
3 pounds sweet potatoes, peeled and cut into several pieces
4 ounces unsalted butter
1/2 cup brown sugar
1/2 cup whole milk
3 eggs, slightly beaten
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
For the topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon kosher salt
3 ounces unsalted butter, diced into small cubes
1 1/2 cup pecan halves
Place sweet potatoes in a pot and cover with water. Boil until soft, about 20 minutes. Strain water. Add potatoes, butter, brown sugar, milk, eggs, vanilla and salt to the bowl of a stand mixer or to a large mixing bowl and beat with the whip attachment or a hand mixer until smooth. Grease a 9 x 13 pan and spread filling inside.
Put flour, brown sugar and salt in another mixing bowl and stir together. Add butter and cut in with your hands or a pastry cutter until the butter is thoroughly incorporated. Mix in pecans and spread on top of sweet potato mixture.
Bake in a 350-degree oven for 35-40 minutes, until the topping is browned.