Sunday, November 28, 2010

- Don't forget the sweet potatoes: Another Thanksgiving recipe

Our Thanksgivings didn't include sweet potatoes until we started going to the Laroche family feast. Since then, sweet potatoes with butter, brown sugar, and marshmallows have been de rigueur. But as they did so many years ago, sweet potatoes have once again become a new tradition, this time thanks to Danielle and Cory. They said this was a dinner side dish, but I wouldn't hesitate to serve it with whipped cream for dessert. Just don't wait until next Thanksgiving to try it ...

Sweet Potato Soufflé
  • 3 lbs sweet potatoes, cooked and puréed
  • 1/4 cup butter (room temperature)
  • 1 cup sugar
  • 5 eggs
  • 2 cups half and half
  • 3/4 cup flour
  • nutmeg and cinnamon to taste
Beat the eggs well and then mix everything else in until smooth.
Bake for 1 hr to 1 hr 20 minutes at 350 degrees.

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