Infrared Oven Sweet Potato & Pecan Souffle

Name: Infrared Oven Sweet Potato & Pecan Souffle
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1 stick butter at room temperature, plus more to grease pan; 5 medium sweet potatoes; 2 large eggs; 1 cup granulated sugar; 1 ½ tsp vanilla extract; ½ cup milk; Pinch of salt; 1 cup pecans, finely chopped; ½ tsp ground cinnamon; 1 cup brown sugar; ½ cup all-purpose flour; ½ stick butter, at room temperature or softened

September 5, 2020

|By infra-culinary

CategoryConvection & Infrared OvensDifficultyBeginner

Yields8 Servings

Cook Time45 minsTotal Time45 mins

1 stick butter at room temperature, plus more to grease pan

5 medium sweet potatoes

2 large eggs

1 cup granulated sugar

1 ½ tsp vanilla extract

½ cup milk

Pinch of salt

TOPPING

1 cup pecans, finely chopped

½ tsp ground cinnamon

1 cup brown sugar

½ cup all-purpose flour

½ stick butter, at room temperature or softened

Butter a 2 1/2-quart baking dish to prevent the souffle from sticking.

In a bowl, combine the sweet potatoes, sugar, eggs, milk, salt and 1 stick butter.

Pour mixture into the buttered pan.

In a separate bowl, mix all the ingredients for the topping. Then, sprinkle them evenly on top of the sweet potato mixture.

For best results, place the pan on a rack like these ones inside your oven and cook for 350°F for 25 minutes covered, and bake uncovered for another 20 minutes or until puffed and lightly browned on the edges and top.

Serve immediately or cool and refrigerate for later.

Ingredients