Sweet Potato Soufflé
Serves: 12
- 2 cups - Light brown sugar, firmly packed
- 1 teaspoon - Salt
- 2 cups - Heavy cream
- 4 cups - Sweet potatoes, cooked & mashed
- 2 cups - Pecans, chopped
- 2 teaspoons - Cinnamon
- 2 teaspoons - Nutmeg
- 6 - Egg yolks, beaten
- 6 - Egg whites, stiffly beaten
- 1/4 cup - Butter
- 1 cup - Coconut, flaked
- 1/3 cup - Flour, self-rising
- 1 teaspoon - Rum extract
- Mandarin oranges & pecan halves, for garnish
Preheat oven to 350°.
Combine 1 cup of the brown sugar, salt & 1¾ cups of the cream in a heavy saucepan.
Cook over medium heat until hot (do not boil), stirring constantly.
In a large mixing bowl, beat potatoes & cream mixture on low speed until smooth.
Stir 1 cup of the pecans, cinnamon, nutmeg & egg yolks into the potato mixture.
Fold in egg whites.
Pour half of mixture into each of two greased 2-quart baking dishes.
Set aside.
Combine butter, coconut & remaining cream, brown sugar & pecans in a heavy saucepan.
Cook over medium heat until bubbly, stirring constantly.
Stir in flour & rum extract.
Spoon mixture over potatoes.
Bake 30 minutes.
Garnish with mandarin oranges & pecan halves.
Serve immediately.