Sweet Potato Soufflé With Candied Pecans
A classic Thanksgiving side dish with some more flavor. Featuring Pumpkin Spice Flavored Butter, its caramelized buttery pecan topping makes it unforgettable.
3 pounds sweet potatoes
4 Tbsp Epicurean Butter Pumpkin Spice Flavored Butter, melted
½ cup milk of choice
⅓ cup maple syrup
½ tsp. salt
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)
Sweet potato base
Preheat oven to 400°F. Line a baking sheet with parchment paper or brush with olive oil.
Cut potatoes in half lengthwise and place cut-side down on the baking sheet.
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.)
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.
Add to potatoes and beat well.
Butter a 1½ to 2-quart casserole dish. Spread potatoes into dish.
In a small bowl combine Pumpkin Spice Flavored Butter, brown sugar, and pecans until thoroughly mixed.
Sprinkle over the top of the potatoes and sprinkle with flaky sea salt.
Bake for 20-25 minutes until heated through.