It’s no easy feat preparing for a two-day holiday like Rosh Hashana. That’s why it’s good to cook whatever freezes well, in advance. Sweet potato soufflé fits the bill. You freeze it in the baking pan without the streusel topping. Thaw it overnight in the fridge. Add the streusel and bake. Easy peasy. Not to mention, it’s got those sweet and spicy fall flavors going on with nutmeg, cinnamon, and vanilla.
I like to hand grate whole nutmeg for this instead of using ground nutmeg that sat on a supermarket shelf. Make sure your cinnamon is fresh, too! When my family eats this side dish, they declare they need no dessert!
Sweet Potato Soufflé
Yield: 6-8 servings
- 3 lbs. sweet potatoes (4 cups, mashed)
- ¾ cup sugar
- 3 large eggs
- ½ cup melted margarine or oil
- 1 t. cinnamon
- ½ t. nutmeg
- 1 t. vanilla
- ½ cup packed brown sugar
- ½ cup chopped pecans or walnuts
- ¼ cup flour
- 2 T. melted margarine or oil
- Preheat oven to 425°. Scrub sweet potatoes, dry them, and prick them 6 or 7 times with a knife or fork. Line a cookie sheet with foil. Spray with oil spray. Place sweet potatoes on the lightly greased foil-lined cookie sheet and bake until sweet potatoes are very soft, turning once or twice.
- Lower oven temperature to 350°.
- Peel sweet potatoes, place in mixing bowl. Beat until smooth.
- Add to sweet potatoes: sugar, eggs, margarine, cinnamon, nutmeg, and vanilla. Beat until smooth.
- Spoon sweet potato mixture into lightly greased 11x7x1 ½” baking dish.
- Mix streusel topping ingredients. Use your fingers to distribute topping as evenly as possible over the sweet potato filling.
- Bake for 30-45 minutes, until sweet potatoes are set and streusel is crunchy.
Can be assembled and refrigerated the day before.
To freeze: prepare soufflé through step 5. Wrap well, and freeze. Thaw overnight in fridge. Add streusel topping. Bake.