Sweet Potato Soufflé

Chef Dylan Campbell began his culinary career in the fast and furious kitchens in the Spokane area. The first Spokane presence of Hop Jack’s is where he was able to help establish a kitchen from the beginning stages. With that experience, he was led naturally into the equally fast-paced brunch arena. Taking on the role of Head Chef at Ten/6 has proved to be the right combination for his technical skills and acute understanding of the Cajun cuisine and its rule of layering flavors.

Souffle:

» 1/2 cup butter (at room temperature)
» 5 medium sweet potatoes
» 2 large eggs
» 1 cup granulated sugar
» 2 teaspoons vanilla bean
» 1/2 cup whole milk
» 1 teaspoon fresh ground nutmeg
» 1 teaspoon ground cinnamon
» 1/4 teaspoon ground cloves
Pinch of kosher salt

Topping:

» 1 cup finely chopped pecans
» 1 cup brown sugar
» 1/2 AP flour
» 1/2 stick butter (room temperature)

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For the Souffle preheat the oven to 350 degrees. Grease a 2 1/2 quart baking dish with butter.

Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft. Approximately one hour. When cool enough to handle, peel the potatoes and place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.

For the topping in a medium bowl stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon over the sweet potato mixture making an even layer. Bake the casserole until lightly browned, approximately 40 minutes. Let the casserole sit for five minutes before serving.

Photography By Joel Riner

As Featured In: 2019 Winter/Spring CDA Edition