Sweet Potato Soufflé

Recipe for Sweet Potato Soufflé
Sam Jones/Quinn Brein

Recipe prepared by Victoria Shearer

Ingredients

2 pounds sweet potatoes, peeled and cubed
2 tablespoons butter
1/4 cup brown sugar
1/4 cup seedless raisins
1/8 teaspoon nutmeg
1/4 cup evaporated skim milk
1/2 teaspoon salt
1 egg, slightly beaten
Grated rind and juice of 1/2 lemon
2 tablespoons chopped pecans
1/2 9-ounce package miniature marshmallows
2 tablespoons shredded coconut

Instructions

Up to 1 week ahead: Preheat oven to 350 degrees. Place sweet potatoes in a large pot with salted water to cover. Bring to boil over high heat. Reduce heat to medium and cook potatoes for 15 minutes or until tender. Remove from heat and drain. Place warm sweet potatoes and butter in a large bowl and whip with an electric mixer. Add brown sugar, raisins, nutmeg, evaporated milk, salt, egg, lemon rind, lemon juice, and chopped pecans. Mix well. Coat a 10-inch round or 9x9-inch baking pan with cooking spray. Transfer sweet potato mixture to baking pan and bake 30 minutes. Cool, cover tightly with plastic wrap, then aluminum foil, and freeze.

1 day ahead: Remove soufflé from freezer and defrost at room temperature. When completely defrosted, place soufflé in refrigerator. Place shredded coconut in a small, nonstick skillet over medium heat and toss until toasted. Remove from heat, cool, and place in a small zip-top bag. Refrigerate.

Thanksgiving Day: Bring soufflé and toasted coconut to room temperature. Press miniature marshmallows into sweet potato mixture in an even layer. Microwave on high for 10 minutes or until marshmallows are melted and sweet potatoes are heated through (you can also do this by reheating in a conventional oven for 20 minutes at 350 degrees). Remove from oven and dust with toasted coconut. Cover with aluminum foil. Place soufflé in a heat-saving bag or place in a warm oven (300 degrees) or on a warming tray until serving.

Yield: 

12 to 18 servings

Category

Course

Reader Comments

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I respectfully respond to Rev

I respectfully respond to Rev. Mato and 'Janet'........Geez Kids!!! Lighten Up a Little!!!

I agree with Rev. Nagi Mato

I agree with Rev. Nagi Mato 100%. May I add - and delicious. Also, what's a sweet potato without some cinnamon?

First of all, I can do

First of all, I can do without the marshmallows (I never liked them), also, evap skim milk? Secondly, microwave? Really?? This, I'm afraid, would never make it in my house. I will be happy to make a healthy version that will delight the family.
But, thanks, anyway.

sweet potato rev

Then how did you make the healthy version and dìd it delight the family ?
Looking forward to read it ...