Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Sweet Potato Soufflé with Spiced Pecan Topping



Posts : 17927
Thanked : 881
Join date : 2013-01-12

Sweet Potato Soufflé with Spiced Pecan Topping

Post by Lobo on Tue Jan 19, 2016 11:55 pm

Sweet Potato Soufflé with Spiced Pecan Topping

Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 120 minutes
Servings: 12
The warmly spiced crunch of the pecan streusel contrasts nicely with the smooth and naturally sweet soufflé. You can prepare the sweet potato mixture and the streusel up to 2 days in advance. Transfer the sweet potato mixture to a baking dish and let cool to room temperature, then cover tightly with plastic wrap and refrigerate. Store the streusel in an airtight container in the refrigerator. Before baking, let the sweet potato mixture stand at room temperature for 1 hour. Top with the streusel and bake as directed. 

  • Printer Friendly Version

  • 516


  • 4 large sweet potatoes, about 3 1/2 lb. total
  • Unsalted butter for baking dish, plus 4 Tbs. (1/2 stick) butter, melted
  • 4 eggs
  • 1/2 cup evaporated milk
  • 1/2 tsp. ground cinnamon
  • Kosher salt, to taste

For the streusel:

  • 1/2 cup all-purpose flour
  • 1/4 cup firmly packed light brown sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. galangal powder or ground ginger
  • 1/2 tsp. ground vanilla bean

  • Pinch of kosher salt
  • 6 Tbs. (3/4 stick) cold unsalted butter, cut into 1/4-inch dice
  • 8 oz. pecans, roughly chopped


Preheat an oven to 450ºF. Line a baking sheet with aluminum foil.

Using a fork, pierce each sweet potato 4 to 6 times and wrap separately with foil. Place on the prepared baking sheet, transfer to the oven and bake until a fork easily pierces the center of the potatoes, 1 to 1 1/2 hours. Let stand until cool enough to handle.

Meanwhile, reduce the oven temperature to 375ºF. Butter a 13-by-9-inch baking dish.

Carefully remove the skin from the sweet potatoes and place the flesh in the bowl of a food processor. Add the melted butter, eggs, evaporated milk and cinnamon and process until the mixture is smooth. Adjust the seasoning with salt. Transfer the mixture to the prepared baking dish and smooth the top with a spatula.

To make the streusel, in a bowl, whisk together the flour, brown sugar, cinnamon, galangal, vanilla powder and salt. Using a fork or your fingers, cut in the butter until the dry ingredients are moistened and the mixture forms clumps when squeezed together. Stir in the pecans. Sprinkle the streusel over the sweet potato mixture.

Transfer to the oven and bake until the streusel is browned and the sweet potato mixture is beginning to bubble at the edges, about 1 hour. Transfer to a wire rack and let rest for 10 to 15 minutes before serving. Serves 12.

Williams-Sonoma Kitchen.

    Current date/time is Wed Dec 07, 2016 4:36 am