Cozy up with our Sweet Potato Soufflé dessert

— just like the scent of our new candle: warm sweet-potato base, a drizzle of butter, hint of vanilla and pecan topping. Delicious, comforting, and perfect for fall evenings.

• Preheat oven to 350 °F. Grease an 8×8″ baking dish.

• Peel & chop about 2½-3 pounds of sweet potatoes. Boil or roast until tender.

• Mash the sweet potatoes until smooth.
  

  Mix in:

  
  

  • ~½ cup milk or cream

  • ~4 tablespoons melted butter

  • 2 large eggs, beaten

  • ~¼ cup granulated sugar + ~¼ cup brown sugar (or adjust sweet to taste)

  • ~1½ teaspoons vanilla extract

  • pinch of salt

  • Optional warm spices (cinnamon, nutmeg) for extra cozy flavor.

• 
  

• Pour mixture into the prepared baking dish.

• For a topping: combine

• ~½ cup flour,

• ~½ teaspoon cinnamon,

• ~½ cup brown sugar (packed),

• a couple pinches salt,

• ~½ cup chopped pecans (optional)

• and ~4 tablespoons softened butter. Sprinkle over the top.

• Bake for ~45 minutes (or until the top is golden and the soufflé is set and puffed).

• Serve warm.