DESSERT: Sweet Potato Souffle

I never thought I would say this, but I completely stole this recipe from Paula Deen...well technically, her next of kin.  I made a few changes; this recipe excludes bacon, and I used an avocado in place of cream cheese.  This souffle looks incredibly gourmet, but is easy enough for an amateur to master.

Serving Size: 1 Souffle in a Deep Dish, 2 Souffles in Pan Dishes

Ingredients:

• Pie
• 3 pounds sweet potatoes, baked and still slightly warm
• 3 tablespoons unsalted butter, softened
• 1 ripe avocado
• 3 tablespoons brown sugar
• 3 large eggs, beaten
• Sea salt, black pepper, and cinnamon to taste

• Topping
• 3/4 cup light brown sugar
• 1/2 cup chopped pecans or walnuts
• 1/4 cup whole wheat flour
• 3 tablespoons unsalted butter, cold, cubed 

Instructions:

• Pie
• Peel potatoes and place them in a medium to large bowl
• Add in butter, avocado, and eggs
• Mix all ingredients with a hand mixer 
• Add in sea salt, pepper, and cinnamon and mix again
• Topping
• Mix all ingredients together
• Leave butter in small clumps - the mixture should be crumbly
• Add the souffle mixture into a deep dish or pie dish and top with crumble mix
• Bake the souffle at 375 degrees for 30 minutes
• Let cool for at least 20-30 minutes (you can even refrigerate the souffle overnight as it actually tastes better the second day)