The rules of holiday menus state you must make this classic Southern side.
This one keeps things simple with a pecan-brown sugar streusel.
in April as it is in November.
Credit:Jen Causey, Food Stylist: Torie Cox
Here’s a brief overview of how it’s made.
The full recipe is below.
Can You Make This Dish in Advance?
Credit:Brittany Conerly, Food Stylist: Karen Rankin, Prop Stylist: Christina Brockman
It often peaks over the lip of its baking dish, a crowning achievement for many home cooks.
If we’re being honest, this isn’t a true soufflenot in the way of thisPumpkin Souffleat least.
It’s also not going to puff up the way a true souffle will.
Credit:Brittany Conerly, Food Stylist: Karen Rankin, Prop Stylist: Christina Brockman
But beyond that, it’s really just semantics.
Some might call this a casserole, others a souffle.
Either way, we call it delicious.
Credit:Brittany Conerly, Food Stylist: Karen Rankin, Prop Stylist: Christina Brockman
Can You Substitute Canned Sweet Potatoes for Fresh?
Since the potatoes are mashed before other ingredients are added, this is an easy swap.
However, it should be noted that you may lose something in the flavor.
Credit:Brittany Conerly, Food Stylist: Karen Rankin, Prop Stylist: Christina Brockman
Roasting sweet potatoes in the oven makes them sweeter and lends caramel-like notes from the natural sugars cooking.
Don’t add more sugar to make up for itthat could make the souffle runny.
Just know it’s a flavor trade-off you’ll be making if you do this.
Wash and thoroughly dry outside of sweet potatoes.
Wrap in aluminum foil, and place on an aluminum foil-lined baking sheet.
Grease a glass 9- x- 13-inch baking dish with cooking spray; set aside.
Add butter, brown sugar, granulated sugar, and cinnamon; mix until fully combined.
Pour into prepared baking dish.
Add pecans and toss to coat.
Add melted butter and stir until butter is evenly absorbed.
Scatter across the surface of the souffle.
After that, it enters a bacteria-growing zone that could make leftovers dangerous to eat.
Ideally, you’ll wrap up leftovers and stash them in the fridge after that 2-hour window closes.
you’re free to absolutely leave out the pecans in this topping.
If you want, use another nut, like walnuts.
Or if you are avoiding nuts entirely, consider pumpkin seeds for that crunch factor.
Otherwise, no nut or crunchy ingredient is needed.
The dish will be great without it.
