The holidays bring a lot of happiness and cheer for many people. Time with family, Christmas music and decorations and celebrating the true meaning of Christmas. One of my favorite things to do during Christmas is create that one special dish to share with my family. This year, our chefs at Song & Hearth: A Southern Eatery are sharing their recipe for candied sweet potato soufflé. I love anything with pecans, and I know this side dish will be a hit with my family this Christmas!
However, if you don’t have Christmas Eve plans yet or you are spending your Christmas with us at Dollywood’s DreamMore Resort and Spa, make sure you make reservations for Song & Hearth’s Christmas Eve Dinner or Christmas Day Brunch and let our chefs make the candied sweet potato soufflé for you!
Watch the video below as Chef Debra makes this special dish.
CANDIED SWEET POTATO SOUFFLÉ RECIPE
Ingredients for soufflé:
6 sweet potatoes
1 cup sugar
½ cup milk
1 tbsp. vanilla
2 eggs, beaten
½ tbsp. salt
Ingredients for soufflé topping:
1 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
Heat oven to 350 degrees and dry-roast whole sweet potatoes. Cook sweet potatoes until tender enough to puncture with a fork. Remove sweet potatoes from oven and let cool slightly before removing skins.
Add sweet potatoes to a large bowl and mix with whip attachment on low speed until smooth.
Stop mixer when potatoes are smooth and cool. Add sugar, milk, vanilla and eggs. Beat in mixer at low speed until combined. Pour mixture into baking dish.
For the topping, mix brown sugar, butter, flour and pecans. Sprinkle on top of sweet potato mixture and bake at 350 degrees for about 30-40 minutes.