First recipe to post is Sweetheart's favorite dish. I could probably just make this, skip the turkey, cranberries, etc. and he would be happy. However, I'm not sure he'd want to come to the table if I didn't make this!
This is one of those recipes that someone made for a church dinner 15 years ago and it was such a hit that the recipe made it to our house and has been passed around and around. It is SO good! Now, I make it for Thanksgiving, Easter, and Christmas. I usually do everything but bake it the day before and then just toss it in the oven in the hour before we eat. It seems pretty labor intensive at first, but keep making it and it gets easier! I rearranged the order of some steps awhile back to make more sense to me.
It's like a giant pumpkin pie with a crunchy sweet pecan topping. Just writing about it makes me want to make it today! (Sweetheart changed the name awhile back from, Sweet Potato Souffle.)
Sweet Patootie Soufflé
For Soufflé
4 sweet potatoes/ about 4 cups
5 egg whites
¼ tsp salt and cream of tartar
½ c half and half
2 tbl melted butter
½ c orange juice
3 tbl brown sugar
3 tbl orange marmalade
½ tsp cinnamon, allspice, nutmeg and cloves
4 egg yolks
For Topping
½ cup toasted, chopped pecans
10 chopped gingersnap cookies
¼ c brown sugar
2 tbl butter, cut in small pieces
Bake the sweet potatoes at 400 degrees for about an hour until soft. Let potatoes cool slightly to handle.
Beat egg whites until foamy. Add salt and cream of tartar and beat until stiff peaks form. Set aside to add later.
Mix together 4 cups of cooked potatoes and the rest of the ingredients except the eggs. Beat well. Adjust spices as needed. Beat in the egg yolks one at a time. Gently fold the beaten egg whites in until no white streaks remain. Spread into greased 2 qt soufflé dish. Sprinkle the topping on soufflé. (The soufflé maybe prepared and refrigerated a day in advance and then baked just before serving.) Bake at 350 degrees until puffed and browned, or for about 60-75 minutes. Serve immediately.
For Soufflé
4 sweet potatoes/ about 4 cups
5 egg whites
¼ tsp salt and cream of tartar
½ c half and half
2 tbl melted butter
½ c orange juice
3 tbl brown sugar
3 tbl orange marmalade
½ tsp cinnamon, allspice, nutmeg and cloves
4 egg yolks
For Topping
½ cup toasted, chopped pecans
10 chopped gingersnap cookies
¼ c brown sugar
2 tbl butter, cut in small pieces
Bake the sweet potatoes at 400 degrees for about an hour until soft. Let potatoes cool slightly to handle.
Beat egg whites until foamy. Add salt and cream of tartar and beat until stiff peaks form. Set aside to add later.
Mix together 4 cups of cooked potatoes and the rest of the ingredients except the eggs. Beat well. Adjust spices as needed. Beat in the egg yolks one at a time. Gently fold the beaten egg whites in until no white streaks remain. Spread into greased 2 qt soufflé dish. Sprinkle the topping on soufflé. (The soufflé maybe prepared and refrigerated a day in advance and then baked just before serving.) Bake at 350 degrees until puffed and browned, or for about 60-75 minutes. Serve immediately.
2 comments:
I like the idea of using orange marmalade in the sweet potato souffle :)
a friend just passed along a recipe calling for gingersnaps in the SPS & I'm giving it a trial run this Thanksgiving...but I'm going to keep this recipe in mind :)
I love the gingersnaps in the topping of this. I've also substituted apricot jam for the orange marmalade in a pinch, but I think the orange marmalade is best.
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