Ingredients
- 3 pounds sweet potatoes, baked and still warm
- 3 tablespoons unsalted butter, softened
- 2 ounces cream cheese, room temperature
- 3 tablespoons light brown sugar
- 3large eggs
- Kosher salt and freshly ground black pepper
- 3/4 cup
light brown sugar - 1/2 cup
chopped pecans - 1/4 cup
all-purpose flour
- 3 tablespoons unsalted butter, cold, cubed
- 5 slices bacon, cooked and crumbled
Directions
Preheat the oven to 375 degrees F.
Peel the sweet
potatoes and add the flesh to a bowl. Beat in the butter using a hand mixer or a
stand mixer with the whisk attachment until well combined. Beat in the cream
cheese, brown sugar and eggs, adding one at a time. Taste and add salt and
pepper as necessary.
For the topping: Mix together the brown sugar,
pecans, flour, butter and bacon in a separate bowl until it looks
crumbly.
Add the mixture to a deep-dish pie plate and bake until puffed
and golden, 30 minutes. Let rest for 10 minutes before serving (the souffle will
fall slightly).
Peel the sweet
potatoes and add the flesh to a bowl. Beat in the butter using a hand mixer or a
stand mixer with the whisk attachment until well combined. Beat in the cream
cheese, brown sugar and eggs, adding one at a time. Taste and add salt and
pepper as necessary.
For the topping: Mix together the brown sugar,
pecans, flour, butter and bacon in a separate bowl until it looks
crumbly.
Add the mixture to a deep-dish pie plate and bake until puffed
and golden, 30 minutes. Let rest for 10 minutes before serving (the souffle will
fall slightly).
