Sweet-Potato Souffle Cordele McLeod

A Story by Michele Kreinheder | Updated 11/22/2015 10:24pm


Sweet Potato Souffle by Cordele McLeod

4 pounds sweet potatoes, cut into pieces

1 stick (1/2 cup) unsalted butter, cut into bits and softened

1 cup granulated sugar

4 large eggs

3 tablespoons 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 firmly packed dark brown sugar

1/4 teaspoon cinnamon

     In a large kettle combine the potatoes and enough cold water to cover them by 1 inch, bring the water to a boil, and boil the potatoes for 30 to 45 minutes, or until they are tender. Drain the potatoes, peel them, and transfer them to a large bowl. With an electric mixer beat the potatoes until they are smooth, beat in the butter, the granulated sugar, the eggs, 1 at a time, the flour, the milk, the salt, and the extracts, beating until the mixture is well combined and divide the mixture between two 1 1/2 quart souffle dishes. In a small bowl combine well the pecans, the brown sugar, and the cinnamon, sprinkle the mixture on top of the souffles and bake the souffles in the middle of a preheated 350 degree over for 1 hour. Serves 10 to 12.

Enjoy! Michele K

 

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