Yield: 4 to 6 servings

Cook’s notes:  This soufflé is a significantly less rich and sweet version of the Southern standard, but you may want to cut even more butter from it; try increasing the half-and-half if so to keep it moist. The soufflé is tasty without the topping, but kids adore the idea of a supper dish topped with corn flakes. Otherwise, you could just sprinkle on some nuts for crunch and call it good. If you’ve had the foresight to roast extra sweet potatoes ahead of time, mash and reheat them for this recipe. Roasted sweet potatoes always taste better than boiled ones, and may allow you to cut another tablespoon of sugar from the soufflé.

4 large sweet potatoes, peeled, cut into chunks and boiled until tender
3 to 4 tablespoons unsalted butter, cut into small pieces
3 tablespoons half-and-half or milk
3 tablespoons (packed) dark brown sugar (light brown sugar is also OK)
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 large eggs, lightly beaten

Topping (optional):
3 tablespoons (packed) dark or light brown sugar
1/2 cup crushed corn flakes
1/2 cup sliced almonds or chopped pecans
2 tablespoons unsalted butter, melted

Preheat oven to 350 degrees and lightly grease a 2-quart or similar size baking dish.
In a large bowl, mash sweet potatoes while still hot, preferably by putting them through a ricer. Stir in butter until melted, then half-and-half. Stir in sugar, ginger, nutmeg, cinnamon and allspice. Lightly beat in eggs. Turn into baking dish and smooth top.
If using topping, mix all the ingredients together, then sprinkle over sweet potatoes. Bake for 30 minutes, or until sweet potatoes are heated through and topping is a dark golden brown.

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