Pecan Puff

This is almost a soufflé. A bit of work but the lightest potato dish ever. My mother makes 2 for Thanksgiving.

Pecan Puff
Pecan Puff

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    cups mashed sweet potatoes, or 2 1 lb cans of sweet potatoes

  • 1/2

    cup of milk

  • 1/4

    cup of butter

  • 4

    egg, separated

  • 1

    cup chopped pecans

  • 1/2

    cup of brown sugar

  • 1/4

    cup of sherry

  • 1

    T grated orange rind

  • 3/4

    t salt

  • 1/4

    t nutmeg

  • 1/4

    t mace

Directions

1. Mash 2 cans of sweet potatoes, or boil and mash fresh sweet potatoes. Enough to make 4 cups. Preheat oven to 400 F. 2. Combine 1/2 cup of milk and 1/4 cup of butter in a pot and heat until the butter melts. Add this mixture to the sweet potato mash beating constantly with a hand mixer. 3. Next beat in 4 egg yolks, add one at a time. Then add 1 cup of pecans and 1/2 cup of brown sugar. When this is well blended, mix in 1/4 cup of sherry, 1 T of orange rind, 3/4 t salt, 1/4 t of nutmeg and 1/4 t of mace. Blend thoroughly. 4. Beat the 4 egg whites until the make soft peaks and fold gently into the potato mixture. 5. Have a 2 quart souffle dish or casserole buttered, pour the potato mixture gently into the dish and rough the top gently. Place into the 400 F oven for 50 minutes. 6. A knife inserted into the center will come out clean when it is done. Serve it at once.

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