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Sweet Potato Soufflé With Candied Pecans featuring Epicurean Butter Pumpkin Spice Flavored Butter

Sweet Potato Soufflé With Candied Pecans

Prep time
15 min
Cook time
50-65 min
Servings
6-8 pers
Difficulty
easy
Print Recipe

Ingredients

  • 3 pounds sweet potatoes
  • 2 eggs
  • 4 Tbsp. Epicurean Butter Pumpkin Spice Flavored Butter, melted
  • ½ cup milk of choice
  • ⅓ cup maple syrup
  • ½ tsp. salt

Topping

  • 3 Tbsp. Epicurean Butter Pumpkin Spice Flavored Butter
  • ⅓ cup dark brown sugar
  • 1 cup chopped pecans
  • 2 tsp. flaky sea salt, for sprinkling (we like Maldon)

This Recipe calls for

Pumpkin Spice Butter
Pumpkin Spice Butter
3.5 oz tub
Not currently available

About

A classic Thanksgiving side dish with some more flavor. Featuring Epicurean Butter Pumpkin Spice Flavored Butter, its caramelized buttery pecan topping makes it unforgettable.

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or brush with olive oil.
  2. Cut potatoes in half lengthwise and place cut-side down on the baking sheet.
  3. Roast for 30-40 minutes or until a fork can easily pierce the potatoes. Cool until handleable, remove skins and mash with an electric mixer, ricer, or food processor. (This step can be done 1-2 days in advance.)
  4. In a large bowl beat eggs until frothy with an electric mixer. Add melted Epicurean Butter Pumpkin Spice Flavored Butter, milk, maple syrup, and salt and beat well.
  5. Add to potatoes and beat well.
  6. Butter a 1 ½ to 2-quart casserole dish. Spread potatoes into dish.
  7. Make topping: in a small bowl combine Epicurean Butter Pumpkin Spice Flavored Butter, brown sugar, and pecans until thoroughly mixed.
  8. Sprinkle over the top of the potatoes and sprinkle with flaky sea salt.
  9. Bake for 20-25 minutes until heated through.

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