There aren’t enough adjectives to describe how good this dish is! Instead, I urge you to just make it. The soufflé is light and creamy. The fruit, oat and nut topping sends it over the top with chewy texture. Consider adding this recipe to your Thanksgiving menu!
Sweet Potato Soufflé with Oat Crumble
There aren’t enough adjectives to describe how good this dish is! Instead, I urge you to just make it. The soufflé is light and creamy. The fruit, oat and nut topping sends it over the top with chewy texture. Consider adding this recipe to your Thanksgiving menu!
Ingredients
Oat Crumble Ingredients:
- 1 Tbsp. unsalted butter
- 1/2 cup maple syrup
- 1 cup rolled oats
- 2 pears, peeled and diced into small cubes
- 1/4 cup chopped pecans
- 1 tsp. cinnamon
Soufflé Ingredients:
- 4 sweet potatoes
- 4 Tbsp. unsalted butter, room temperature
- 1/3 cup brown sugar
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 eggs, beaten lightly with a fork
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Instructions
Create the Oat Crumble:
- In a small saucepan on medium heat, stir butter and maple syrup until melted and combine. Add in rolled oats, pecans, pear and cinnamon. Cook, stirring regularly, for 15 minutes. Set aside.
Create the Soufflé:
- Preheat oven to 400
- Rinse the sweet potatoes, place them on a baking sheet and pierce them a couple of times with a fork. Bake them for 45 minutes until tender.
- Remove from the oven and allow to cool for 5 minutes. Using a fork, gently scrape to remove skins.
- Turn the oven down to 350
- Add potatoes into a mixing bowl and whip with butter until fully mashed. Add milk, cream, eggs, sugar, nutmeg, ginger & cinnamon and mix to combine.
- Pour the mixture into a greased casserole dish and bake for 20 minutes.
- Remove soufflé from the oven and top with the oat crumbles. Return to the oven for 10 more minutes, allowing the topping to brown slightly.
- Serve hot and enjoy!
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