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X Sweet Potato Souffle
X Standard Thanksgiving fare to include Turkey, stuffing, veggie casseroles etc. I found this and think I am going to try it this year. You can slice the pie into thin slices for a side or larger pieces for a dessert topped with whipped cream. (according to the recipie)
Sweet Potato Souffle
3 large sweet potatoes, peeled and cubed
2 14 oz cans sweetened condensed milk
1 cup sugar
11 tablespoons unsalted butter, room temperature
2/3 cup honey
3 large eggs
5 tablespoons pure maple syrup
1.5 teaspoons ground nutmeg
1.5 teaspoons salt
2 teaspoons vanilla extract
2 9" pie crusts
Boil potatoes as you would for mashed potatoes. Drain, allow to cool slightly, then mash until smooth. Measure out 3 cups and transfer to a food processor. Add remaining ingredients and puree until smooth. (Can be made and refrigerated up to 2 days ahead of time)
Preheat oven to 350.
Roll out pie crusts into standard pie dishes, pour mixture into pie pans.
Cover top edge of pie crust with foil to prevent burning or shrinkage of crust. Place on cookie sheet and bake approximately 1 to 1.5 hours until top is deep burnt orange color and souffle has firm consistency. Remove and let stand for approximately 45 minutes to firm up.
This makes enough for 2 9-inch pies. Omit the pie crust and cook in a casserole dish for a scoopable side dish.
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Last edited by Penn; 04-22-2008 at 19:15.
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