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Preheat the oven to 350°F
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Bring a large pot of water to a boil over medium-high heat.
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Add the sweet potatoes and cook until tender, 15 to 20 minutes.
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Remove from heat, drain well.
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Transfer to a large mixing bowl. Mix on medium low to mash.
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Add the evaporated milk, heavy cream, brown sugar, melted butter, vanilla, cinnamon, orange zest, beaten eggs, and salt and pepper to taste.
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Mix together until smooth.
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Fold in mini marshmallows, set aside.
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Melt 3 tbsp butter in an 8 inch cast iron skillet over medium-high heat.
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Add pecans and toast for 2 minutes.
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Stir in brown sugar and maple syrup. Heat until sugar is melted and pecans are coated about 1 minute.
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Remove from heat.
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Pour in reserved sweet potato soufflé mixture and smooth out.
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Bake 1 hour or until a toothpick inserted comes out clean.
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Allow to cool for 5 minutes.
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Dust the souffle with powdered sugar. Carefully invert souffle onto a serving platter.
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Serve warm