Sweet Potato Soufflé
By Narayan • 22:31 on Sunday, June 29, 2003 • Comment
This is by far one of my favorite desserts to make, if only for the shock factor. It’s incredibly difficult to believe that sweet potatoes could be made so airy, so light, so fluffy, so…exquisite. If you can, serve each piece with a dollop of butter mixed with a little brown sugar and cinnamon or nutmeg.
This is from the New York Times Cookbook.
- 2 lbs. sweet potatoes
- 1/2 teaspoon grated nutmeg
- pinch of ground cloves
- 1/4 teaspoon salt
- 1/4 cup light brown sugar
- 2 tablespoons butter
- 1/4 cup cream
- 3 eggs, separated
- preheat oven to 400
- cook the sweet potatoes in boiling water until tender. Drain, peel, and mash until smooth
- Add the spices, salt, sugar, butter, and cream. Beat together. Add the egg yolks. Beat the egg whites until stiff and fold them into the mixture.
- Bake in a buttered soufflé mold or casserole for about 35 minutes, or until soufflé is well risen and brown. If desired, brush the top of the soufflé with melted butter and sprinkle lightly with light brown sugar before baking.