Sweet Potato Souffle
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Ingredients
  • 5 pounds sweet potatoes
  • 1 stick unsalted butter, softened, cut into bits
  • ¾ cup each of granulated sugar & dark brown sugar
  • 4 large brown eggs
  • 3 tablespoons self-rising flour
  • ¾ cup milk
  • ¼ cup cream
  • ½ cup brandy
  • 1½ tsp each of vanilla extract, almond extract & cinnamon
  • 1 tsp each of salt, fresh grated nutmeg & Garam Masala (available in most spice stores)
  • 2 tsp baking powder
  • 2 tablespoons each of unsalted butter & dark brown sugar, reserved for topping
  • 1 tablespoon of powdered sugar for garnish
Instructions
  1. Preheat oven to 350ยบ. In a large pot boil the potatoes for 30-45 minutes or until tender. Drain potatoes, peel them and transfer to a large mixing bowl.
  2. Using an electric mixer beat the potatoes, sugar & butter on high, until smooth. Add the eggs, 1 at a time, then the flour, milk, salt and the extracts until all are combined well.
  3. Cover bottoms of two 1½ quart baking dishes with non- stick spray, then divide the mixture and pour between the two. Gently heat the reserved butter and brown sugar for 1-2 minutes and drizzle over top. Bake for 1 hour or until lightly browned. Garnish with a light sprinkling of powdered sugar.
Recipe by Sonoma Christian Home at https://sonomachristianhome.com/2013/11/erica-galindos-sweet-potato-souffle/