Sweet Potato Souffle - Bruce's Yams

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Sweet Potato Souffle

Our Sweet Potato Souffle is a must for the holiday season! Topped with a praline topping, this souffle is easy, unique and always a hit.

Prep Time:

20 minutes

Cook Time:

50 Minutes

Servings:

8

Ingredients:

2 (29 oz.) cans Bruce’s Yams Cut Sweet Potatoes, drained and mashed
1 tsp. vegetable seasoning
1/4 cup evaporated milk
1 whole egg
2 tbs. unsalted butter, melted
1 tbs. bourbon
Praline topping:
1 stick unsalted butter
1/2 cup light brown sugar
1/4 cup thick cream
1/2 tsp. salt
1/3 pecans

Steps to Prepare:

Heat oven to 350°F.
Place Bruce’s Yams Cut Sweet Potatoes, vegetable seasoning, evaporate milk, egg, unsalted butter and bourbon in a mixing bowl and blend until creamy.
Transfer to a 2 quart baking dish and bake for 30 minutes or until heated through.
While the sweet potato mixture is baking, in a large saucepan combine the butter and brown sugar for the praline topping. Cook over medium heat until smooth.
Stir in the heavy cream and salt; bring to a boil. Simmer just until slightly thickened, about 2-3 minutes; remove from heat.
Spread the pecans on a rimmed baking sheet and toast for about 5 minutes, until they are lightly browned. Transfer pecans to a wooden cutting board and let them cool. Chop the nuts, stir them into the slightly cooled caramel and spoon over sweet potatoes.
Bake the sweet potato souffle with praline topping for an additional 10 minutes.

Sweet Potato Souffle

Our Sweet Potato Souffle is a must for the holiday season! Topped with a praline topping, this souffle is easy, unique and always a hit.

Prep Time:

20 minutes

Cook Time:

50 Minutes

Servings:

8

Ingredients:

2 (29 oz.) cans Bruce’s Yams Cut Sweet Potatoes, drained and mashed
1 tsp. vegetable seasoning
1/4 cup evaporated milk
1 whole egg
2 tbs. unsalted butter, melted
1 tbs. bourbon
Praline topping:
1 stick unsalted butter
1/2 cup light brown sugar
1/4 cup thick cream
1/2 tsp. salt
1/3 pecans

Steps to Prepare:

Heat oven to 350°F.
Place Bruce’s Yams Cut Sweet Potatoes, vegetable seasoning, evaporate milk, egg, unsalted butter and bourbon in a mixing bowl and blend until creamy.
Transfer to a 2 quart baking dish and bake for 30 minutes or until heated through.
While the sweet potato mixture is baking, in a large saucepan combine the butter and brown sugar for the praline topping. Cook over medium heat until smooth.
Stir in the heavy cream and salt; bring to a boil. Simmer just until slightly thickened, about 2-3 minutes; remove from heat.
Spread the pecans on a rimmed baking sheet and toast for about 5 minutes, until they are lightly browned. Transfer pecans to a wooden cutting board and let them cool. Chop the nuts, stir them into the slightly cooled caramel and spoon over sweet potatoes.
Bake the sweet potato souffle with praline topping for an additional 10 minutes.

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