Sweet Potato Soufflé

By LRay

From Bon Appétit November 1992 page 108.


This side dish has been part of the Thanksgiving table at the home of Margaret Lupo, owner of Mary Mac's Tea Room in Atlanta, since she was a little girl. She says it's always popular with children because it's on the sweet side.

Ingredients

• 3 pounds medium-size sweet potatoes or yams
• 1/3 cup half and half
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1/4 cup sugar
• 2 Large eggs, beaten to blend
• 3/4 teaspoon ground allspice
• Toasted pecans (optional)

Details

Adapted from sheknows.com

Preparation

Step 1

Butter 8-inch square glass baking dish with 2-inch-high sides. Pace potatoes in large saucepan; cover with water and bring to boil over medium-high heat. Cover partially and cook until potatoes are very soft, about 1 hour. Drain potatoes. Peel and trim off any dark spots. Place potatoes in processor, add all remaining ingredients except pecans and process until mixture is smooth. Transfer mixture to prepared baking dish. (Can be prepared 1 day ahead. Cover and Chill).

Preheat oven to 350º F. Bake soufflé until center is set and top begins to brown, about 50 minutes. Garnish with pecans if desired and serve.