New Orleans Sweet Potato Pecan Pudding Soufflé

A creative twist on traditional sweet potato pie, this New Orleans-inspired dessert soufflé showcases the rich flavors of sweet potatoes and pecans. With its velvety texture and golden-brown pecan crust, this delightful treat is sure to impress guests.

🛒 Ingredients

• 2 large Sweet Potatoes
• 1 1/2 cups Granulated Sugar
• 1/2 cup All-purpose Flour
• 1 cup Pecans
• 1/2 cup Unsalted Butter, melted
• 3 large Large Eggs
• 1/2 cup Heavy Cream
• 1 tsp Vanilla Extract
• 1/4 tsp Salt

👨‍🍳 Instructions

1. 1

   Step 1: Preheat oven to 375°F (190°C). Butter six 6-ounce ramekins and dust with granulated sugar.

2. 2

   Step 2: Peel and dice sweet potatoes into 1-inch cubes. Place in a large bowl and mash with an electric mixer until smooth.

3. 3

   Step 3: In a medium bowl, whisk together flour, pecans, and salt. Add melted butter and mix until well combined.

4. 4

   Step 4: In a separate bowl, whisk together eggs, heavy cream, and vanilla extract.

5. 5

   Step 5: Add egg mixture to the sweet potato mixture and mix until smooth.

6. 6

   Step 6: Stir in the flour mixture until just combined, being careful not to overmix.

7. 7

   Step 7: Pour batter into prepared ramekins and smooth tops.

8. 8

   Step 8: Bake for 25-30 minutes or until puffed and golden brown.

9. 9

   Step 9: Remove from oven and let cool for 5 minutes before serving.

💡 Pro Tips

To prevent soufflé from collapsing, avoid overmixing the batter and do not open the oven door during baking. Store leftovers in an airtight container in the refrigerator for up to 3 days.

📊 Nutrition per Serving