Christmas Sweet Potato Soufflé

Christmas Sweet Potato Soufflé

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Very fluffy, not overly sweet, but still sweet—a crowd pleaser. We LOVE this dish, and have shared the recipe with lots of relatives! Great for Thanksgiving too. We've made healthier modifications over the years 

(less sugar in the topping, and a gluten-free option). I often use Rapadura sugar instead of brown sugar.

3 cans (29 oz) whole sweet potatoes, drained (or equal amount fresh cooked Garnets, about 15 small ones. Weigh them)

1 C brown sugar, packed

½ C butter, melted

¼ C orange juice

½ C water

2 tsp vanilla

1 tsp salt

4 eggs, slightly beaten

TOPPING:

1/2 C brown sugar, packed

¼ C flour (or ground oats or rice flour)
1 TBL ground chia seeds (optional)

¼ tsp cinnamon

¼ C butter (1/2 cube), cut up in small pieces

½ C chopped pecans

1. Preheat oven to 350ºF.
2. In large mixing bowl, beat sweet potatoes with electric mixer until well mashed (about 4 min—you may need to mash by hand first, with hand-held masher).  It will still be slightly lumpy.
3. Add brown sugar, butter, OJ, water, vanilla and salt.  Beat until combined.  Add slightly beaten eggs and beat until smooth.
4. Transfer the mixture to a 9x13 casserole dish, using the back of a wooden spoon or rubber spatula to make little hills and valleys in the top.
5. To make topping:  in small bowl, combine all ingredients, EXCEPT pecans.  Cut in butter with pastry blender until mixture resembles coarse crumbs.  Stir in pecans. 
6. Sprinkle topping over sweet potato mixture.  Bake at 350 for 40 min. or until the sweet potatoes are heated through and topping is crisp.

**Can be assembled, covered and refrigerated up to 48 hours before baking.  When taken directly from the refrigerator, bake at 350º for 50 min or so.

**Can divide mixture among twelve individual ramekins.  Bake at 350º for 20-25 min.