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1
Preheat oven to 350u00b0F. Arrange the oven rack in the middle of the oven.
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2
Butter or spray with baking spray a 9x13 inch casserole or baking dish. Set aside.
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3
Add 1 cup of pecans to a baking sheet and roast for a few minutes. Watch closely to not burn them. Remove from oven, cool and roughly chop.
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4
Cook Sweet Potatoes:
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5
In the meantime, add the cubed potatoes to a dutch oven or large sauce pan. Cover with water and sprinkle some salt, bring to a boil. Boil for about 15 minutes, when pierced with a fork, the potatoes should be tender.
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6
Drain cooked sweet potatoes, mash until very smooth and set aside to cool off a bit.
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7
Cinnamon Sugar:
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8
Combine the sugar and cinnamon in a small bowl. Stir and set aside.
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9
Prepare Souffle:
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10
In a medium bowl combine melted butter, brown sugar, beaten eggs, cream, vanilla, salt and flour. Whisk well to combine, a hand mixer can be used as well.
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11
Add the mixture to the mashed sweet potatoes and stir until well combined. A hand mixer can be used for this as well.
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12
Transfer the mixture to the prepared baking dish. Smooth the top.
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13
Sprinkle with chopped pecans and cinnamon sugar evenly.
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14
Cover dish with foil, to avoid pecan topping from burning. Bake for about 30 minutes, uncover and bake for another 20-30 minutes or until puffed and lightly browned on the edges and top.
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15
Serve immediately or cool and refrigerate for later.
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16
TIP: Preparing ahead of time.
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17
You can assemble it 24 hours in advance, wrap tightly in plastic wrap and bake when ready. Also, you can bake it, let it fully cool, wrap tightly in plastic wrap and refrigerate it. Cover with foil and warm it up in the oven before serving.
