Thursday, December 13, 2007

Greg's Mom's Sweet Potato Souffle

This holiday season why not try a rich, fluffy sweet potato souffle instead of tired old candied yams with marshmallows. Sure, it's a bit more challenging since it is a souffle, but even if it falls or doesn't rise evenly the flavor and silky texture will more than make up for any flaws in appearance! No, this isn't diet food (unless you're on a weight-gain diet), so there are no low-fat substitutions. If you're watching your fat or calorie intake, make sure you don't eat too much of this - or do what I do and have a small portion as my dessert.

2 lbs sweet potatoes, peeled, cooked and mashed
6 eggs
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.

Zestfully yours,

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!

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