Cordele's Thanksgiving Sweet Potato Souffle Casseroles |
|
 |
Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 4 |
|
Makes two 1 1/2 quart souffle-like casseroles. Not really true souffles, but made in souffle dishes. Adapted from Gourmet. The person who submitted the original version to the magazine said it had been a favorite holiday dish made by his Aunt. I clipped this recipe almost 15 years ago, meaning to try it for the holidays. I think it sounds very unique with all of the extracts. Hopefully I will remember to try it this year, now that I have it stored on Zaar. Not for dieters! Ingredients:
4 lbs sweet potatoes, unpeeled,cut into pieces |
water, as needed |
1/2 cup unsalted butter, cut into pieces,at room temperature |
1 cup granulated sugar |
4 large eggs |
3 tablespoons self-rising flour |
1 cup milk |
1/4 teaspoon salt |
1 teaspoon vanilla extract |
1 teaspoon coconut extract |
1 teaspoon almond extract |
1/2 cup chopped pecans |
2 tablespoons dark brown sugar, firmly packed |
1/4 teaspoon cinnamon |
Directions:
1. Preheat oven to 350°F.
2. Have ready two 1 1/2 quart round deep casseroles/souffle dishes.
3. Cover potatoes with enough cold water to over them by 1 in a large pot.
4. Bring to a boil and boil potatoes for 30-45 minutes or until tender, adjusting heat as needed.
5. Drain, peel, and then place into a mixing bowl and using a mixed, beat them just until they are smooth (without overbeating or they will get gluey).
6. Beat in the butter, sugar, eggs 1 at a time, flour, salt, and extracts until well combined.
7. Put half of the mixture into each of the two souffle dishes.
8. Mix together nuts,the brown sugar,and the cinnamon and sprinkle on top of each evenly.
9. Bake, uncovered, for 1 hour.
|
|