Maryann’s Sweet Potato Soufflé
Hey girl Hey! I’m stopping by your inbox to drop of this yummy sweet potato shuffle recipe. What the heck is a sweet potato Soufflé Mary?? Think candied yams or Ruth’s Chris sweet potato casserole elevated times 10. This recipe is everything and then some to my family and I hope it will be the same to you and yours. Check out the video on my Instagram if you need a mini step-by-step tutorial. I’ll be checking back in a few with a few new recipes so stay tuned my loves!
Maryann's Sweet Potato Souffle
Pre-heat oven to 350 degrees.
In a small bowl combine your flour, brown sugar, pecans, and melted butter and set aside. This will be your crust mixture to top your soufflé.
Combine sweet potatoes, cinnamon, nutmeg, sugar, pineapple puree, salt, eggs, and browned butter together in a large mixing bowl and mix until all ingredients are incorporated together.
Pour into baking dish and top with remaining ¼ cup of pineapple puree. Use a rubber spatula to spread evenly oven sweet potatoes. Sprinkle half of crust mixture on top evenly.
Bake uncovered for 30 minutes. Remove from oven and evenly sprinkle remaining crust mix over casserole and bake for additional 10-15 minutes. Remove from oven and let cool for 20-30 minutes before serving.
Browned butter: Heat butter up over medium heat and let simmer until brown bits form at the bottom and butter turns a caramel color. Be sure to swirl butter or stir so that it doesn't burn.
Pineapple Puree: Chop up some fresh pineapple and place in a food processor or blender and blend until you have a smooth puree.