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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Sweet Potato Soufflé with Spiced Pecan Topping

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Sweet Potato Soufflé with Spiced Pecan Topping Empty Sweet Potato Soufflé with Spiced Pecan Topping

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

    Sweet Potato Soufflé with Spiced Pecan Topping Img38l
    Sweet Potato Soufflé with Spiced Pecan Topping
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    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. 







    • 516

    Ingredients:


    • 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

    Directions:

    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.
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