Sweet Potato Souffle

Print Friendly

Sweet Potato Soufflé - Andrea Meyers

Follow Me on Pinterest

Sunday dinner, or “supper” as we called it, was always a special time for my family, the one meal that we made sure to sit down and eat together. My mother would make pot roast or fried chicken or one of our other family favorites and all the kids would argue over who got the last helping of mashed potatoes or the last piece of chicken. Now that I have my own family we have our own Sunday dinner traditions, and one of my favorite side dishes to make with a roast chicken is sweet potato soufflé. My take on this traditional Southern dish has a few Indian spices and a slightly sweet and crunchy pecan topping and is easy to make with lactose-free milk. Look for the ground cardamom in your grocery store spice aisle.

[Update June 30, 2013: The Moovision website is no longer active, so I am offering the recipe here.]

SWEET POTATO SOUFFLE

Serves 6.

Equipment

4-quart pot with heavy bottom and a lid
3-quart oval casserole dish, lightly greased
small bowl

Ingredients

3 large sweet potatoes (about 3 pounds), peeled and cut into large chunks
1/2 teaspoon kosher salt
2 eggs
1/2 cup lactose-free milk
2 tablespoons unsalted butter
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom
1/8 teaspoon freshly ground black pepper

TOPPING
1 cup chopped pecans
1/4 cup packed light brown sugar
2 tablespoons unsalted butter, melted

Preparation

1. Put the sweet potato chunks in a 4-quart pot, add enough water to cover, and add the salt. Bring to a boil and reduce heat to medium. Continue cooking until fork tender, about 15 to 20 minutes. Drain thoroughly.

2. Preheat the oven to 350° F while the potatoes cook. Lightly grease an oval casserole dish.

3. Beat the cooked potatoes, eggs, milk, butter, ginger, cloves, cardamom, and pepper until thoroughly whipped. Pour the mixture into the prepared casserole dish.

4. In a small bowl, stir together the chopped pecans, brown sugar, and melted butter. Sprinkle over the sweet potato mixture.

5. Bake in the preheated oven until the potatoes are bubbly and the pecans are browned and crispy, about 20 to 25 minutes. Remove from oven and allow to cool about 5 minutes, then serve.

More Recipes with Lactose-Free Milk

Pumpkin Flan - Andrea Meyers Creamy Chicken Marsala - Andrea Meyers Butternut Squash Pie - Andrea Meyers

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>