Lunch: Sweet Potato Souffle

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

Instructions

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).

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