This Sweet Potato Soufflé recipe will bring sweet southern smells to your kitchen. Start by Boiling 5 pounds of sweet potatoes (5-8 medium-sized sweet potatoes) in water or roasting them in an oven until soft and tender.

Preheat your oven to 400-450° so you’re ready to bake when your mixing is complete. For the sweet potato mixture add your softened and skinned sweet potatoes in a large mixing bowl, along with 4 tbs. of softened, unsalted butter, 2 slightly beaten eggs, a tsp. of salt, a tsp. of ground cinnamon, 1/2 a tsp. of vanilla extract, 1/2 a tsp. of ground nutmeg, a quarter cup of heavy cream, and 1/2 a cup of dark brown sugar or brown sugar of your choice. Optionally you can add honey to taste to complement the flavor and even substitute brown sugar for blue agave syrup for a healthier alternative. To make the crumble topping, in a separate bowl add 1/2 a cup of all purpose flour, a cup of brown sugar, a quarter tsp. of salt, a cup of instant oats, 1/2 a tsp. of ground cinnamon, one softened stick of butter cut into chunks, and optionally cups of miniature marshmallows. Mix together with a hand or fork until homogeneous and crumbly in texture. In your preferred baking dish, grease all sides of the inside with butter and add your sweet potato mixture into it, spreading evenly. Then evenly crumble your oat mixture atop of the sweet potato mixture, and place it in the oven for 25-40 minutes, or until the surface is deep brown in color. When your soufflé is done, let it rest for 5-10 minutes before enjoying.

Ingredients

• • 5 lbs sweet potatoes
• • 4 tbs. softened unsalted butter
• • 2 eggs slightly beaten
• • 1 tsp. salt
• • 1 tsp. ground cinnamon
• •1/2 tsp. vanilla extract
• •1/2 tsp. ground nutmeg
• •1/2 cup brown sugar
• •1/4 cup heavy cream

Crumble Topping

• • 1/2 cup all-purpose flour
• • 1 cup brown sugar
• •1/4 tsp. salt
• • 1 cup instant oats
• • 1/2 tsp. ground cinnamon
• • 1 stick butter
• • 2 cups miniature marshmallows (recommended)