Sweet Potato Soufflé

This Thanksgiving super side dish is a show-stopping version of traditional sweet potato casserole. Our recipe boasts a scrumptious streusel topping and a smooth boozy brown sugar and cinnamon ingredient that will send this dish to the top of guests’ request list.

Ingredients: 

½ Cup Butter, Room Temperature 

4-5 Sweet Potatoes 

2 Eggs 

¾ Cup Sugar 

¼ Cup Brown Sugar, packed 

2 Teaspoons Vanilla Extract 

½ Teaspoon Salt 

¼ Cup Heavy Cream 

¼ Cup Jackson Morgan Southern Cream in Brown Sugar and Cinnamon 

Topping: 

1 Cup Finely Chopped Pecans 

1 Cup Brown Sugar 

½ Cup Flour 

½ Teaspoon Cinnamon 

Pinch of Salt

1/2 Cup Butter, Room Temperature

Directions: 

Preheat the oven to 350 degrees. Spray an 8 x 8 baking dish, set aside. 

Cook the sweet potatoes by piercing with a fork and placing on a baking sheet in the oven for 60-90 minutes until they are soft. Allow to cool for a few minutes. In a large mixing bowl, add the eggs, both sugars, vanilla, salt, heavy cream and Jackson Morgan. Whisk together until combined. Next, peel the skin off the sweet potatoes and place the flesh in a large bowl, then mash. Combine the egg mixture with the sweet potatoes and mix until well combined. Pour into the baking dish. 

Next, make the topping. Combine the finely chopped pecans, brown sugar, flour, cinnamon, and salt in a small bowl. Cube the butter, then blend it into the topping mixture using a fork. Sprinkle the topping mixture over the sweet potatoes. Bake for 40 minutes until slightly browned.