Nov 17, 2010

Sweet Potato Soufflé (soo-flay)

soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely 'puff up'" (from Wikipedia)

I don't think this recipe is a classic soufflé, but it is 100% delish!

When I posted on FB this week about making SPS, people I hardly ever talk to piped up and asked if this was the same dish I brought to a Christmas Party last year. 

Yes people, this dish/dessert is SO GOOD, people remember it an entire YEAR after they eat it. 
It's so good, I didn't get any pictures because my family inhaled it before I could whip out the camera. This, my friends, is a little like crack. You're mouth will be so happy when you eat it, it would kiss you, if it weren't already your mouth. I can 98.4% guarantee a kiss from SOMEONE if you make it. 
Props to Emily from Good Frau for giving me this recipe. Thanks Lady! (also, check out her cards. They are SUPER cute! She did some for a baby shower I hosted a while back, and the invites (and the super cool diaper bag we raffled from SewPosh, were the talk of the party.)

Here we go!
4 lb. sweet potatoes cut into pieces
1 stick butter, cut into bits and softened
1 cup granulated white sugar
4 large eggs
3 tablespoons self-rising flour (google it, you can totally make your own)
1 cup milk
¼ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon almond extract
½ cup pecans, chopped
2 tablespoons firmly packed brown sugar
¼ teaspoon cinnamon
1 tablespoon butter, melted
Get your husband to peel potatoes.
(look how happy he is to help! I'm telling you: crack)
In a large kettle combine the potatoes and enough cold water
to cover them by 1 inch. 
(this is the last picture I got, because after this I was slapping hands away from the mashed spuds...crack)

Bring the water to a boil, and boil for 30 to 45 minutes, or until they are tender. Drain the potatoes and transfer them to a large bowl.
With an electric mixer beat the potatoes until they are smooth.
Beat in the butter, sugar, eggs (one at a time), flour, milk, salt, and extracts, beating until well combined. Pour into 1 large pan or two smaller ones.
In a small bowl combine the pecans, melted butter, brown sugar
and cinnamon. Sprinkle over soufflé and bake in the middle of
a preheated 350 degree oven for 1 hour.(I double this part, because hello: candied nuts!)
Serves 10 to 12 (but after you taste it, you'll know it really just serves one)

Think this sounds like something you want to try this Thanksgiving, but you want your mil to make it instead? You can totally just click on the share button at the bottom of the page. Just say'n...

1 comment:

Chelsea said...

Ridiculously good, I love it! So soft and fluffy, perfect with the crunchy nuts on top. I'm hoping to get it on the Thanksgiving menu this year!