sweet potato soufflé

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This is one of my favourite sweet potato dishes. This light version gets made the most of the time. The rich version (see the notes) gets made for holiday dinners.

This is a great holiday dish since the preparation can be spread over several days.

Servings:
8
Preparation Time:
2 hours, 30 minutes
Tools
  • fork
  • sheet pan
  • paring knife
  • small bowl
  • stand mixer w/ paddle attachment
  • cooking spray
  • spatula
  • 8" baking dish
  • foil

Ingredients

  • 4 medium sweet potatoes (yellow flesh ones work best)
  • 2 T. butter, melted
  • 2 eggs
  • 1/4 c. dry sherry
  • 1 T. brown sugar
  • 1 T. kosher salt
  • 1/2 t. fresh ground black pepper
  • 1 c. walnuts
Cooking Instructions
Bake the potatoes:

  • Pre-heat the oven to 425F.
  • Stab the potatoes a couple of times with the fork.
  • Place the potatoes onto the baking sheet.
  • Bake for 1 hour.
  • Cool the potatoes until they can be handled. (About 15 minutes.)
  • Peel the potatoes, break them into 2" pieces, and place them into the mixing bowl.

At this point you can cover the potatoes with cling film and place them in the refrigerator for up to two days.

Assemble the dish:

  • Start the mixer on low until the potato pieces are mashed together.
  • Turn the mixer to medium and let it run for 2 minutes.
  • Melt the butter.
  • Beat the eggs, salt, pepper, sugar, sherry, and butter together in the small bowl.
  • Turn the mixer down to low and pour in the egg mixture.
  • Turn the mixer back up to medium for 2 more minutes.
  • Stop the mixer and fold half of the nuts into the potato mixture with the spatula.
  • Spray the baking dish.
  • Use the spatula to spread the potato mixture evenly into the baking dish.
  • Top with the remaining nuts.

At this point you can cover the dish and place it into the refrigerator for up to one day. Let it warm up on the counter for one hour before baking.

Baking the dish:

  • Pre-heat the oven to 325F.
  • Cover the baking dish with foil and bake for 45 minutes.
  • Remove the foil, raise the temperature to 400F, and bake for 15 more minutes.
  • Let the dish rest for 10 minutes before serving.
Notes

For the rich version of this recipe; double the butter, sherry, and sugar; add an egg yolk and 1/2 t. of vanilla; and replace the walnuts with pecans.

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Great recipe made it tonight

Great recipe made it tonight and the family loved it.