Sweet Potato Souffle

I learned this recipe from a friend a while ago, and I really liked the contrast between the soft and flavorful interior, and the crunchy sweet crust on top. Enjoying this recipe with family and friends is a new tradition for my holidays.

 - Four sweet potatoes
 - One cup of sugar
 - Half a teaspoon of salt
 - Quarter cup of flour
 - Half a cup of brown sugar
 - Four eggs
 - One can of evaporated milk (12 fl oz)
 - One tablespoon of vanilla extract
 - A third of a teaspoon of nutmeg
 - One and a half teaspoons of cinnamon
 - Two and a half sticks of unsalted butter (about 1 cup and a quarter, or about 250 grams)
 - Three fourths of a cup of walnuts

 - Cover the sweet potatoes in aluminum foil, and bake in the oven until they are soft (it takes about an hour). When done, remove the skins, and mash with a fork or with a hand mixer. Let the oven stay heated at 400F.
 - Separately, whisk the eggs, then add the vanilla extract, the cup of sugar, salt, and the evaporated milk. Add over the mashed sweet potatoes.
 - Melt two of the butter sticks in a pan, then combine with the sweet potatoes. Add the nutmeg and the cinnamon, and mix till uniform.
 - Take the baking pan where you will cook the dish. You still have half a stick of butter - use a bit of it to coat the pan. Following, add two-three spoons of flour to the pan, and distribute them uniformly (they'll stick to the butter). This will prevent the dessert from sticking to the pan.
 - Melt the remaining butter (after the coating is finished), and mix with the chopped walnuts, the flour, and the brown sugar.
 - Carefully place the sweet potato mixture in the pan, then top it with the walnuts crumbles as prepared at the previous step. Bake in the oven for 50-60 minutes.
 - Remove from the oven, let cool overnight, then store in the fridge. Serve cold.

 - The dessert is easiest to cut when cold. Still, you'll need a lot of patience to carve out some nice slices.
 - I love the leaf-shaped plates I recently bought, and I think they're perfect to present this recipe. In general, I think fall colors are perfect to complement this dish, particularly red, gold, or a reddish brown.
 - You can alternatively place some fresh cranberries next to the dish, some caramelized nuts, or a stick of cinnamon and a white vanilla flower if you find it easily.

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