Old school sweet potato souffle
Recipe by Schalene Dagutis
Butter for greasing casserole dish
salt for cooking sweet potatoes
3 pounds sweet potatoes, peeled and cubed
1 4.5-ounce can evaporated milk
1/2 cup light brown sugar
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 eggs, beaten
Salt and black pepper, freshly ground, to taste
1 cup coarsely chopped roasted, salted cashews
1/2 cup mini marshmallows
1/2 cup sweetened shredded coconut
Prep. Time → 20 min
Cook Time → 50 min
1. Preheat oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.
2. Add potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.
3. Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter vanilla, cinnamon, beaten eggs, salt and pepper to taste. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.
4. In a small bowl, toss together the cashews, marshmallows, and coconut. Remove the casserole dish from oven and top with the cashew mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove casserole from oven and let cool for 5 minutes before serving.
side dishes, sweet potatoes, holiday November 26, 2016 13:22
Author foodnetwork.com/recipes/pa...
No one has liked this recipe.
No comments yet.