Crunchy Topped Potato Soufflé

Crunchy Topped Potato Soufflé Recipe - Sweet Potatoes, Pecans, and Brown Sugar

Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 6

Introduction

This Crunchy Topped Potato Soufflé is a delicious and unique twist on the classic sweet potato casserole. The combination of creamy sweet potatoes with a crunchy pecan topping is sure to be a hit at any gathering.

History

The origins of this recipe are unclear, but it is likely a modern take on traditional sweet potato casseroles that are popular in Southern cuisine. The addition of the crunchy topping adds a new dimension of texture and flavor to the dish.

Ingredients

3 cups mashed cooked sweet potatoes
1 cup granulated sugar
0.5 tsp salt
2 beaten eggs
2.5 tsp melted butter
0.5 cup milk
1 tsp vanilla

Crunch Topping

2.5 tbsp butter
1 cup brown sugar
0.33 cup plain flour
1 cup chopped pecans

How to prepare

Crunch Topping

To make the crunch topping, melt the butter and then add the brown sugar, flour, and pecans. Mix well.

Soufflé

In a bowl, combine all the ingredients and pour the mixture into a greased baking dish.
Next, cover the mixture with the prepared crunch topping.
Bake the soufflé at 350°F (177°C) for 35 minutes.

Variations

For a savory twist, you can omit the sugar and vanilla from the sweet potato mixture and add in herbs and spices like thyme, sage, and garlic.
You can also experiment with different types of nuts for the crunch topping, such as walnuts or almonds.

Cooking Tips & Tricks

Be sure to mash the sweet potatoes until they are smooth and creamy for the best texture in the soufflé.

- Make sure to evenly distribute the crunch topping over the soufflé to ensure a crispy topping on every bite.

- For a richer flavor, you can add a splash of bourbon or rum to the sweet potato mixture before baking.

Serving Suggestions

This soufflé is perfect as a side dish for holiday meals or special occasions. It pairs well with roasted meats, green vegetables, and cranberry sauce.

Cooking Techniques

Baking is the best technique for this soufflé, as it allows the sweet potatoes to cook through and the topping to become crispy and golden brown.

Ingredient Substitutions

If you don't have sweet potatoes on hand, you can use canned sweet potato puree or even mashed regular potatoes in a pinch. You can also substitute the pecans in the topping with another type of nut or omit them altogether.

Make Ahead Tips

You can prepare the sweet potato mixture and the crunch topping ahead of time and store them separately in the refrigerator. When you're ready to bake the soufflé, simply assemble the dish and bake as directed.

Presentation Ideas

Serve this Crunchy Topped Potato Soufflé in a decorative baking dish or individual ramekins for an elegant presentation. Garnish with fresh herbs or additional chopped nuts for a finishing touch.

Pairing Recommendations

This soufflé pairs well with a variety of main dishes, such as roasted turkey, ham, or chicken. It also complements other classic holiday sides like green bean casserole and stuffing.

Storage and Reheating Instructions

Leftover soufflé can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the soufflé in a 350°F (177°C) oven for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of this Crunchy Topped Potato Soufflé contains approximately 300 calories.

Carbohydrates

Each serving of this Crunchy Topped Potato Soufflé contains approximately 45 grams of carbohydrates.

Fats

Each serving of this soufflé contains approximately 15 grams of fat.

Proteins

Each serving of this soufflé contains approximately 4 grams of protein.

Vitamins and minerals

Sweet potatoes are a great source of vitamin A, vitamin C, and potassium. This soufflé is a delicious way to incorporate these important nutrients into your diet.

Alergens

This recipe contains dairy (butter, milk, eggs) and nuts (pecans). It may not be suitable for those with allergies to these ingredients.

Summary

This Crunchy Topped Potato Soufflé is a delicious and indulgent dish that is relatively high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

This Crunchy Topped Potato Soufflé is a delicious and decadent side dish that is perfect for special occasions. With its creamy sweet potato base and crunchy pecan topping, it is sure to be a crowd-pleaser at your next gathering.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Crunchy Topped Potato Soufflé. It was a sunny day in the summer of 1965 when my dear friend, Mrs. Jenkins, invited me over for lunch. She had been raving about this new dish she had learned to make, and I couldn't wait to try it.

As I walked into her cozy kitchen, the aroma of roasted garlic and herbs filled the air. Mrs. Jenkins greeted me with a warm smile and handed me a glass of iced tea. "I hope you're hungry," she said with a twinkle in her eye.

I sat down at the kitchen table, eager to see what she had prepared. Mrs. Jenkins opened the oven and pulled out a golden-brown dish that was bubbling and crackling. She set it down in front of me and said, "This is my Crunchy Topped Potato Soufflé. I hope you enjoy it."

I took a bite of the creamy, fluffy soufflé, and my taste buds exploded with flavor. The potatoes were perfectly seasoned, and the crunchy topping added a delightful contrast in texture. I couldn't help but ask for the recipe.

Mrs. Jenkins chuckled and said, "I learned this recipe from my aunt, who learned it from a French chef many years ago. It's been a family favorite ever since."

I knew I had to learn how to make this dish for myself. Mrs. Jenkins graciously shared the recipe with me, and I made a mental note to try it out as soon as I got home.

When I returned to my own kitchen, I gathered all the ingredients I needed to make the Crunchy Topped Potato Soufflé. I peeled and diced the potatoes, boiled them until they were tender, and then mashed them with butter, cream, and seasonings. I whipped up the egg whites until they formed stiff peaks and gently folded them into the potato mixture.

I poured the soufflé batter into a greased casserole dish and sprinkled a generous amount of breadcrumbs and Parmesan cheese on top. Into the oven it went, and I watched with anticipation as it rose and turned a beautiful golden brown.

When I took the soufflé out of the oven, it looked just like Mrs. Jenkins' version. I couldn't wait to dig in and taste my creation. The first bite brought back memories of that sunny day in Mrs. Jenkins' kitchen, and I knew I had found a new favorite dish.

Over the years, I have made the Crunchy Topped Potato Soufflé for countless family gatherings and dinner parties. Each time, it receives rave reviews and requests for the recipe. I always smile and think of Mrs. Jenkins and the French chef who inspired this delicious dish.

As I sit here now, reflecting on the many recipes I have learned and shared with loved ones over the years, I am grateful for the culinary adventures that have enriched my life. Cooking is not just about sustenance, but about creating memories and connecting with others through the joy of good food.

And so, I will continue to pass down the recipes and stories that have been handed down to me, keeping alive the tradition of home-cooked meals and the love that goes into each dish. Just like Mrs. Jenkins did for me on that fateful day in 1965, I hope to inspire others to discover the magic of cooking and sharing meals with those they hold dear.