Original Menu Gourmet Sweet Potato Souffle :: Tasty Recipes

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Gourmet Sweet Potato Souffle

"This is one in every of my most-asked dishes, and it is best for Easter, Thanksgiving, or each time you want a fancy side dish. It looks a good deal extra hard to make than it's far, and visitors are continually inspired! Even folks who do not like candy potatoes ask for 2nd helpings! I hope you enjoy it too. Maple syrup can be substituted for the vanilla extract."

Ingredients :

3 half kilos sweet potatoes, peeled and diced
1 tablespoon white sugar
1/2 cup butter, melted
three/4 cup white sugar
1 cup heavy cream
five eggs
1/four teaspoon ground cloves
1/4 teaspoon floor nutmeg
half of teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon salt

Instructions :

Prep : 20M	Cook : 16M	Ready in : 1H20M

Bring a large pot of gently salted water to a boil over medium-high warmth. Add candy potatoes, cover, and cook till gentle, about 10 minutes. Drain, and set aside.
Preheat oven to 375 tiers F (190 ranges C). Lightly grease a 2 quart souffle dish. Sprinkle dish with 1 tablespoon white sugar, shaking dish to flippantly coat bottom and sides.
Place the sweet potatoes into the bowl of a food processor. Add the butter, 3/4 cup sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. Process till mixture is easy. Pour into prepared souffle dish.
Bake the candy potato aggregate in preheated oven for 20 mins. Lower oven temperature to 350 levels F (175 stages C).
Bake the candy potato mixture till edges are barely browned, approximately 40 mins more. Serve heat or at room temperature.

Notes :

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