Thursday, December 13, 2007
Greg's Mom's Sweet Potato Souffle
2 lbs sweet potatoes, peeled, cooked and mashed
1/2 lb butter, softened
1/2 cup (heaping) sugar
1 small can evaporated milk
Preheat oven to 375 degrees. Using an electric hand mixer, mix together the eggs, butter, sugar and evaporated milk in a large bowl until well blended. Add the mashed sweet potatoes and continue to mix until smooth and completely combined. Pour into a large souffle pan (or individual souffle cups) and bake for 45 minutes or until the souffle rises and the top begins to brown and crack. Remove from oven and serve hot. Note: You can refrigerate leftovers, which I then like to have cold for breakfast with a cup of coffee for an energizing and filling breakfast.
PS: If you'll be serving a holiday feast for friends and family members that are chileheads or fiery foods fanatics, they'll thank you if you include a bottle of Toad Sweat Cranberry Dessert Hot Sauce on the table in addition to traditional cranberry sauce!