Email to Cat      

Sweet Potato Soufflé

Source of Recipe

From "South's Best Butts" by Matt Moore


Recipe Introduction

"I'm always a fan of counting your vegetables as dessert, which is how I'll chalk up this decadently sweet and delicious dish. Lynn tells me that this is one of the most consumed items on her buffet, and it's a simple family recipe she's proud to share."

List of Ingredients

Sweet potatoes:
â—¦ 3 ½ pounds sweet potatoes, peeled (about 5 potatoes)
â—¦ 1 ½ cups granulated sugar
â—¦ ½ teaspoon kosher salt
â—¦ ¾ cup fat-free milk
â—¦ 1 ½ teaspoons vanilla extract
â—¦ 5 large eggs, lightly beaten
â—¦ Shortening

Topping:
â—¦ 1 cup firmly packed light brown sugar
â—¦ ½ cup firmly packed dark brown sugar
â—¦ 1 cup self-rising flour
â—¦ 2 ounces (¼ cup) salted butter, melted



Recipe

Make the potatoes: Bring the potatoes and water to cover to a boil over high. Cook until tender when pierced, 30 to 40 minutes, and drain. Place the drained sweet potatoes in a bowl, and beat at low speed with an electric mixer until mashed and slightly lumpy, about 30 seconds. Add the granulated sugar and salt, and beat on low speed until mixture is smooth, about 5 minutes.

Add the milk and vanilla, and beat on low speed until incorporated. Add the eggs, and beat until mixture is fluffy, about 1 minute.

Preheat the oven to 350° F. Grease (with shortening) a 13 by 9-inch pan. Pour the sweet potato mixture into prepared pan.

Make the topping: Stir together the light brown sugar, dark brown sugar, and flour until combined. Spread over the potato mixture. Spread over the potato mixture. Drizzle with the melted butter.

Bake in preheated oven until the topping is lightly browned but center moves slightly, about 30 minutes.
Serve immediately.

Serves 12 to 16