Recipe courtesy of Jamie Deen
Total:
1 hr 35 min
Active:
55 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 35 min
Active:
55 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 3 pounds sweet potatoes, baked and still warm
  • 3 tablespoons unsalted butter, softened
  • 2 ounces cream cheese, room temperature
  • 3 tablespoons light brown sugar
  • 3 large eggs
  • Kosher salt and freshly ground black pepper
Topping:
  • 3/4 cup light brown sugar
  • 1/2 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsalted butter, cold, cubed
  • 5 slices bacon, cooked and crumbled

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Peel the sweet potatoes and add the flesh to a bowl. Beat in the butter using a hand mixer or a stand mixer with the whisk attachment until well combined. Beat in the cream cheese, brown sugar and eggs, adding one at a time. Sprinkle with salt and pepper. 

For the topping: Mix together the brown sugar, pecans, flour, butter and bacon in a separate bowl until it looks crumbly.

Add the mixture to a deep-dish pie plate and bake until puffed and golden, 30 minutes. Let rest for 10 minutes before serving (the souffle will fall slightly).

cook-warnings:raw-eggs

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