What is one ingredient that puts you immediately into the feeling of fall? For me, it is sweet potatoes (and yams, but eh, potato, pot-ato).
My mom would roast them whole, split them open and serve them with butter and a little drizzle of honey. On fall mornings, there seemed to always be one on hand, baking in the early morning and the aroma drifted through the house, signaling, “Wake up! Fall is here!” It reminded me to break out my sweaters from their summer slumber, think about my costume choices for Halloween festivities and start gathering candy for the would-be trick-or-treaters who would be storming the neighborhood soon.
One of my favorite things to make with sweet potatoes has always included pecans, butter and marshmallows. Last year I made these sweet potato souffles. They were such a hit with everyone and I hope you all enjoy them too!
Sweet Potato Souffle
Ingredients:
Sweet Potatoes or Yams – 5 lbs (7 or 8 medium sized potatoes)
Cinnamon – 3 tsp
Butter – 1 lb
Milk (Whole or Oat) – 1 ½ cups
Honey – ½ Cup
Pecans (candied) *recipe – 4 cups
Marshmallow Crème – 4 cups (storebought or make your own)
Method:
1) Rinse sweet potatoes under running water, Line a baking sheet with foil (or place in a glass baking dish); roast sweet potatoes or yams in a 350-degree oven for 20-40 minutes until fully mushy on the inside and the potato skin starts to wrinkle. Set aside to cool. Remove skin and place in a mixing bowl.
2) In a small soup pot, add milk, cinnamon, honey and butter and bring to a simmer, stirring until ingredients are warm and thoroughly combined.
3) Add milk mixture to sweet potatoes and mix until really fluffy and smooth. Note: Doing this while the ingredients are still warm leads to a fluffier texture.
4) Line up your serving containers. I like to use champagne flutes, 8 oz glass ramekins or small coffee mugs but you can use just about anything, as long as they are about 8 ounces.
5) Spoon a layer of sweet potato mixture in the bottom of each container, about 4 ounces or 1/3 of the way full. Add a layer of candied pecans, about 4 ounces or another 1/3 (reserving some to sprinkle over the top), add marshmallow cream for the lop layer.
6) Lightly torch the top of the marshmallow for color and oh-so delicious toasted marshmallow taste. Sprinkle reserved candied pecans over the top of each souffle and voilà, you have yourself some sweet potato souffles!
Candied Pecans
Ingredients:
¾ cup brown sugar
3 Tbsp water
1 tsp teaspoon cinnamon
¾ tsp sea salt
4 cups pecan halves
1) Heat a large frying pan, ceramic or standard stainless, on medium, and then toast pecans, about 3 minutes, stirring frequently until pecan oils are released and start to smell toasted. Remove from pan and set aside.
2) In the same pan, add brown sugar, cinnamon, water and salt. Turn pan back on medium heat. Stir to combine and add pecans. Continue stirring until pecans are coated and all moisture has evaporated.
3) Pour pecans on a baking sheet, lined with parchment paper to cool and harden.
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