Tasty Tuesdays

This recipe came to us with a wine pairing from our Wine Club at WineStyles in Mount Pleasant. I made it for  my work Christmas party then for our Christmas dinner. It has several steps, but it is very delicious!


Sweet Potato Souffle

Ingredients:
3.5 lbs sweet potatoes, peeled & diced (3 very large potatoes)
1 tbsp white sugar (for souffle dish)
1/2 cup butter, melted
3/4 cup white sugar
1 cup heavy cream
5 eggs
1 tsp vanilla
1 tsp cinnamon
1/4 tsp ground cloves

Preparation:
1. Bring a large pot of lightly salted water to a boil over medium-high heat. Add diced sweet potatoes, cover, & cook until soft (about 10 mins). Then drain & set aside.

2. Preheat oven to 375 degrees F. Lightly grease a 2 quart souffle dish (I used a 2.5 quart casserole dish). sprinkle dish with 1 tbsp white sugar, shaking dish to evenly coat bottom & sides.

3. Place the sweet potatoes into the bowl of a food processor. Add the butter, 3/4 cup of sugar, heavy cream, eggs, cloves, cinnamon, and vanilla. Process until mixture is smooth. Pour into prepared souffle dish.

4. Bake the sweet potato mixture in preheated oven for 20 minutes, then lower the oven temperature to 350 degrees F.

5. Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.

**Courtney's critique: This dish was an amazing find! It takes the core ingredients of a sweet potato casserole but gives you this smooth sweet potato dish. The original recipe doesn't list the vanilla or cinnamon in the ingredient list, but called for it in the preparation. The quantities I have listed are what I felt would be appropriate. I think those quantities season the dish well without being to overpowering. I have prepared this dish both times on the day before I served it. It reheats very nicely.**