Gourmet Sweet Potato Souffle

This is one of my most-requested dishes, and it's perfect for Easter, Thanksgiving, or anytime you need a fancy side dish. It looks much more difficult to make than it is, and guests are always impressed! Even people who don't like sweet potatoes ask for second helpings! I hope you enjoy it too. Maple syrup can be substituted for the vanilla extract.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 251 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• ¼ teaspoon ground nutmeg
• ¾ cup white sugar
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• 5 eggs
• ½ cup butter, melted
• ¼ teaspoon ground cloves
• 1 cup heavy cream
• 3 ½ pounds sweet potatoes, peeled and diced

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain, and set aside.

Step 2

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart souffle dish. Sprinkle dish with 1 tablespoon white sugar, shaking dish to evenly coat bottom and sides.

Step 3

Place the sweet potatoes into the bowl of a food processor. Add the butter, 3/4 cup sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. Process until mixture is smooth. Pour into prepared souffle dish.

Step 4

Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).

Step 5

Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.