Sweet Potato Soufflé

No holiday table is complete without sweet potatoes. Some people like theirs mashed and marshmallow-ed, while others serve theirs for dessert, but me? I prefer mine souffléd. In this sweet potato soufflé, sweet potatoes are puréed until silky-smooth, topped with a candied pecan crumble, then baked until light and puffed. They’re elegant yet rich and always hit the spot — and it’s high time they made an appearance on your spread. Here’s how to make the very best version.

• The candied pecan crumble is everything. Buttery, sweet, and crunchy pecans are the perfect contrast to a luxuriously smooth soufflé — and a less-sweet alternative to marshmallows.
• Perfect for the holidays. To streamline holiday prep, you can make both the sweet potato filling and the pecan crumble in advance. Slide it into the oven about an hour before eating, conveniently at the same time when the turkey comes out to rest and be carved. Serve it hot from the oven at the peak of its puffed presentation.

• Sweet potatoes: You’ll need 3 pounds of large sweet potatoes (3 to 4 large).
• Eggs: Use 4 large eggs. The yolks provide fat, giving the dish a rich and heavenly texture, while the proteins in the egg white partner with a half-cup flour to provide the structure to hold the soufflé’s height as it puffs and rises.
• Pecans: Whole pecan halves can be expensive, so save those for candied nuts and pies. For this recipe, opt for the chopped pecans you can find in the baking aisle alongside most of the other ingredients for this recipe. Mix them with melted butter, brown sugar, flour, and a pinch of salt to form a crunchy coating that toasts and caramelizes the pecans as the soufflé bakes.

1. Bake the sweet potatoes and scoop the flesh. Bake until tender. Halve each sweet potatoes lengthwise, then scoop the flesh out into a bowl; discard the peels.
2. Prepare the pecan topping. Toss melted butter with chopped pecans to coat. Add the brown sugar, flour, and kosher salt. Toss with a fork to combine.
3. Make the soufflé base. Place the eggs, half-and-half or milk, brown sugar, kosher salt, cinnamon, and nutmeg in a food processor fitted with the blade attachment or blender. Process or blend until smooth and the sugar is mostly dissolved. Add the sweet potato flesh and process or blend until very smooth.
4. Add the flour and baking powder. Add the flour and baking powder and process or blend just until combined. Do not overmix. 
5. Bake. Transfer to the prepared baking dish and spread into an even layer. Sprinkle evenly with the pecan topping. Bake until puffed and just set in the middle.

The difference between a sweet potato casserole and a sweet potato soufflé is mostly a matter of semantics. Sure, sweet potato soufflés are usually more aerated — thanks to a step of whipping eggs into the potatoes — but some sweet potato casseroles rely on that technique, too (Toni Tipton-Martin’s casserole in Jubilee, for example, is made by whipping eggs with baked sweet potatoes in a stand mixer). To add more confusion, some soufflés call to separate the eggs (as is the case in Bill Neal’s version in Southern Cooking), while others use the whole eggs.

As a general rule of thumb, soufflés rely on eggs for lift, while they’re an optional ingredient in casseroles. Our best-ever version, inspired by this carrot soufflé, uses whole eggs. The result is a super-light yet velvety mash, with a subtle warm spice flavor.

• Make ahead: The sweet potatoes can be baked and refrigerated up to 3 days in advance. Let come to room temperature before proceeding with the recipe.
• Storage: Refrigerate leftovers in an airtight container for up to 5 days.

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