Sweet Potato Soufflé

I don't think there's anything revolutionary about sweet potato casserole recipes in their various forms. I like that it's a dish that offers many, easy ways to navigate food sensitivities and allow substitutions while retaining its essential yumminess: add nuts, keep them out, go full dairy-free or full-on dairy, etc.

What supprised me is this blender version. Although it's a fairly easy recipe and requires little finesse or technique, you end up with a beautiful, creamy and light texture that puffs during baking. Not dissimilar to a soufflé, but without the fuss.

For the base, everything gets put into a blender. The oatmeal topping is made in one bowl and can easily be mixed with your hand or spatula, and it adds a really great chewy crunch.

I prefer roasting my own sweet potatoes, but you can easily used canned. It's so fleixble, you can make the base ahead and refrigerate it for up to 24 hours, then add the topping and bake later.

I'm so happy with the way this turned out that I have begun experimenting with a more savory, less sweet, version. I'll probably be posting that recipe next.

Now, enough yapping! Where's the recipe?

Happy Bendy Baking!